Glory Daze

175 calories 17 carbs
Beer Stats
Method: BIAB
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nick Zelenenki
Calories: 175 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Sunday March 15th 2020
1.053
1.012
5.42%
25.61
5.79
5.27
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.90 lb Avangard - Vienna1.9 lb Vienna 37.7 3.5 38%
1.43 lb Briess - Brewers Malt 2-Row1.43 lb Brewers Malt 2-Row 37 1.8 28.6%
1.43 lb American - White Wheat1.43 lb White Wheat 40 2.8 28.6%
0.24 lb American - Caramel / Crystal 20L0.24 lb Caramel / Crystal 20L 35 20 4.8%
5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.85 g Perle2.85 g Perle Hops Pellet 8.2 Boil 60 min 6.98 22.4%
9.90 g Perle9.9 g Perle Hops Pellet 8.2 Boil 30 min 18.63 77.6%
 
Mash Guidelines
Amount Description Type Temp Time
2 gal Infusion 153 °F 60 min
2 gal Sparge 170 °F --
 
Other Ingredients
Amount Name Type Use Time
0.50 tsp Irish Moss Fining Boil 50 min.
20 oz Raspberries Flavor Secondary 7 days
3 ml Lactic acid Water Agt Mash 0 min.
0.40 lb Turbinado Flavor Primary 5 days
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 oz       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Stabilizer and Treatment tablet
Mash Chemistry and Brewing Water Calculator
Author: Nick Zelenenki, Method: BIAB, Style: Fruit Beer, ABV 5.42%, IBU 25.61, SRM 5.79, Fermentables: (Vienna, Brewers Malt 2-Row, White Wheat, Caramel / Crystal 20L) Hops: (Perle) Other: (Irish Moss, Raspberries, Lactic acid, Turbinado)
View Count: 231
Brew Count: 1
Last Updated: 2020-04-04 11:57 UTC

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