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PB Key Lime Pie 09/10/2020

157 calories 19.3 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 157 calories (Per 16oz)
Carbs: 19.3 g (Per 16oz)
Created: Thursday September 10th 2020
1.047
1.016
4.0%
3.7
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Belgian - Pilsner55 lb Pilsner 37 1.6 30%
55 lb Briess - Wheat Malt, White55 lb Wheat Malt, White 39.1 2.5 30%
13.50 lb Flaked Wheat13.5 lb Flaked Wheat 34 2 7.4%
10 lb Belgian - Biscuit10 lb Biscuit 35 23 5.4%
10 lb Honey Malt10 lb Honey Malt 37 25 5.4%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 5.4%
15 lb Lactose (Milk Sugar)15 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.2%
15 lb Rice Hulls15 lb Rice Hulls 0 0 8.2%
183.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Styrian Goldings6 oz Styrian Goldings Hops Pellet 3.2 Boil 60 min 3.68 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g ground fresh cinnamon Spice Whirlpool 20 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1624 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 0 75 55 0
70 gal strike water (60 above false bottom) at 168 F
20 g gypsum in mash
25 g Epsom salt in mash
100 g CaCl in mash
10 ml 88% lactic in mash
~70 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 gal Strike 167 °F 154 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.1 gal (428.4 qt). Suggest reducing initial water volume to 10.82 gal (43.27 qt) and adding 95.1 gal (380.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 64.03 gal (256.12 qt) 50.55 202.2  
Strike water volume at mash thickness of 1.2 qt/lb 50.55 202.2  
Mash volume with grains 64.03 256.1  
Grain absorption losses -21.06 -84.3  
Remaining sparge water volume 82.76 331.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 105.92 g | 423.7 qt) 112 448  
Volume increase from sugar/extract (late additions) 1.18 4.7  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume (equipment estimates 111.08 g | 444.3 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 133.31 533.3
Equipment Profile Used: System Default
 
Notes

part 1:
1 tbsp fermcap prior to boil
perform short ~5-10 min boil
Do Not add any hops during short boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 1-3 days until desired sour level as determined by pH (3.3-3.7) and taste

part 2:
bring back to full boil and finish process like regular brew
add lactose with 20 min left in boil
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
add 10g (~4 tsp) of ground cinnamon at flameout
whirlpool 20 min
ferment at 68F with S-04
Add fruit towards end of primary fermentation

part 3:
Soft Crash to 60F
Drop Yeast
add:
-8 oz McCormick Pure Vanilla Extract (or equivalent high quality real vanilla extract with just alcohol and vanilla)

-zest from ~30 limes<br />
-1.5 lb Motueka Hops<br />


Brew Day notes:

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  • Last Updated: 2020-09-10 07:00 UTC