Marine Layer 11/06/2020 - Beer Recipe - Brewer's Friend

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Marine Layer 11/06/2020

213 calories 22.7 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 213 calories (Per 16oz)
Carbs: 22.7 g (Per 16oz)
Created: Monday October 19th 2020
1.064
1.017
6.1%
34.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
120 lb Rahr - Standard 2-Row120 lb Standard 2-Row 36.8 1.8 47.8%
55 lb Simpsons - Finest Pale Ale Golden Promise55 lb Finest Pale Ale Golden Promise 37 2.4 21.9%
20 lb United Kingdom - Malted Naked Oats20 lb Malted Naked Oats 33 1.3 8%
20 lb Rahr - White Wheat20 lb White Wheat 39.1 3.2 8%
8 lb Grain Millers - Flaked Oats8 lb Flaked Oats 34.6 1.5 3.2%
8 lb Crisp Malting - Torrefied Wheat8 lb Torrefied Wheat 36.8 3 3.2%
5 lb Dingemans - Aromatic Malt5 lb Aromatic Malt 36.3 19 2%
10 lb Rice Hulls10 lb Rice Hulls 0 0 4%
5 lb Corn Sugar - Dextrose5 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2%
251 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz CTZ2.5 oz CTZ Hops Pellet 17.2 First Wort at 210 °F 60 min 7.97 0.6%
12 oz Yakima Valley Hops - Strata 12 oz Strata Hops Pellet 12 Whirlpool at 170 °F 30 min 3.18 3%
1 lb CTZ1 lb CTZ Hops Pellet 15.5 Whirlpool at 170 °F 30 min 5.48 4%
2 lb Citra2 lb Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 7.78 8%
2 lb Galaxy2 lb Galaxy Hops Pellet 14.25 Whirlpool at 170 °F 30 min 10.08 8%
7 lb Citra7 lb Citra Hops Pellet 11 Dry Hop 3 days 28.1%
7 lb Galaxy7 lb Galaxy Hops Pellet 14.25 Dry Hop 3 days 28.1%
3 lb Yakima Valley Hops - BRU-13 lb BRU-1 Hops Pellet 14.4 Dry Hop 3 days 12%
2 lb Yakima Valley Hops - Strata 2 lb Strata Hops Pellet 12 Dry Hop 3 days 8%
24.91 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
155 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
110 g Epsom Salt Water Agt Mash 1 hr.
16.10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.75 psi       Temp: 33 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 0 150 75 0
70 gal strike water at 171 F (target mash sacch rest temp is 154 F)
110 g epsom in mash
155 g CaCl in mash
70 ml 88% lactic in mash (target 5.2 to 5.3 pH)
sparge with ~80 gal at 180 F
at end of boil, acidify whirlpool to pH 4.9 (~100 ml more lactic acid or ~30 ml per 0.1 pH drop needed)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.11 gal Strike 171 °F 154 °F 60 min
Starting Mash Thickness: 1.14 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 106.59 gal (426.38 qt). Suggest reducing initial water volume to 11.61 gal (46.44 qt) and adding 94.59 gal (378.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 89.79 gal (359.16 qt) 70.11 280.4  
Strike water volume at mash thickness of 1.14 qt/lb 70.11 280.4  
Mash volume with grains 89.79 359.2  
Grain absorption losses -30.75 -123  
Remaining sparge water volume 72.89 291.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 106.2 g | 424.8 qt) 112 448  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 110.8 g | 443.2 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -3.45 -13.8  
Estimated amount in fermentor 101.55 406.2  
Total: 143 572
Equipment Profile Used: System Default
 
Notes

add dextrose with 15 min left in boil
DO NOT add any whirlfloc
1-2 g zinc with 15 min left in boil

recirc through hx back into kettle to drop temp to 175F
Add whirlpool hops and whirlpool at full strength (just through pump) for 30 mins
let stand 10 mins
knockout into FV through HX

02 for 120 sec at 3 L/min
pitch 1 500 g pack of S-04

After terminal gravity is reached, soft crash to 65F for 1 day then 60 for 1 day. Then harvest yeast and add dry hops.

Rouse dry hops 1x per day for 3 days. drop hops, then slowly crash 5 deg per day to 35F, dumping hops before each drop.

Condition 1 week at 35 F. Carbonate to 2.5 vol C02.

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  • Last Updated: 2020-11-06 09:54 UTC