Tempted By The Fruit - Beer Recipe - Brewer's Friend

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Tempted By The Fruit

251 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: TrailerPark
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday May 23rd 2020
1.076
1.016
7.9%
62.7
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pale Ale Malt 2-Row11 lb Pale Ale Malt 2-Row 36.8 3.5 72.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.6%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.3%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 1.6%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 9.8%
15.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 20 min 24 12.5%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 17.31 12.5%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 5.37 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool 15 min 8.51 12.5%
1 oz Citra1 oz Citra Hops Leaf/Whole 11 Whirlpool 15 min 7.49 12.5%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 5 days 25%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
4 oz Flour Other Boil 15 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5oz       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.78 gal Strike 162 °F 152 °F 60 min
3.99 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains (equipment estimates 6.18 g | 24.7 qt) 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 3.81 g | 15.3 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 5.5 22  
Total: 8.86 35.4
Equipment Profile Used: System Default
 
Notes

Dissolve flour in warm water. 15 min before end of boil.
Also used 2 oz of freeze dried Tangerine. A very light in color IPA with low bitterness, soft mouthfeel and an enormous blast of fruity hop aroma and flavor with minimal bitterness. This is accomplished skipping the 60 min bittering addition and focusing your hop additions towards the end of the boil, whirlpool and in dry hopping. With the high ABV of this beer we recommend using two packs of yeast or making a starter in order to get a high enough cell count to conquer the fermentation. You could also opt for the Imperial Yeast which contains a much higher cell count. The optional use of flour to increase the amount of haze is just as described, optional. The Mandarina Bavaria hops burst with Tangerine essence.
Primary temp- 64 degrees, secondary- 70 degrees

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  • Last Updated: 2020-05-24 00:19 UTC