Tough Love 4.0 - Beer Recipe - Brewer's Friend

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Tough Love 4.0

187 calories 17.8 g 330 ml
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 2 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 187 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Tuesday June 2nd 2020
1.061
1.013
6.3%
0.0
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
800 g Cane Sugar800 g Cane Sugar 46 0 17.8%
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light 42 4 22.2%
500 g Maltodextrin500 g Maltodextrin 39 0 11.1%
2,200 g AU - Australian - Hopped extract - Bavarian Wheat2200 g AU - Australian - Hopped extract - Bavarian Wheat 35 11 48.9%
4,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Sabro100 g Sabro Hops Pellet 15.8 Dry Hop 6 days 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Habanero Spice Boil 2 min.
15 ml Isomerised hop extract Flavor Boil 2 min.
1,000 g Passionfruit juice Flavor Primary 8 days
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 17.2 L) 17
Volume increase from sugar/extract (early additions) 3
Pre boil volume (equipment estimates 20.2 L) 20
Boil off losses -0.2
Post boil volume 20
Top off amount 4
Going into fermentor 24
Total: 21  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place extract in hot water for 20 minutes. Bake 4 habaneros in oven until soft and chop them finely. Use gloves. Bring 3 litres of water to a boil, add hop extract, sugar and the habaneros. Boil for a couple of minutes. Transfer to fermentor. Add maltodextrin and dry extract, stir, and then add liquid extract. Stir well. Fill up with cold tap water (total 24 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch yeast. Add dry hops and fruit juice on day 4.

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  • Last Updated: 2020-07-11 20:09 UTC