Liberal Tears (Nov. 3rd Happy or Sad?) - Beer Recipe - Brewer's Friend

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Liberal Tears (Nov. 3rd Happy or Sad?)

151 calories 15.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.51 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday October 28th 2020
1.046
1.011
4.6%
21.5
3.1
5.5
10.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pilsen Malt 2-Row5 lb Pilsen Malt 2-Row 37 1.2 50%
5 lb Briess - White Wheat Raw5 lb White Wheat Raw 34.5 2 50%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Yakima Chief Hops - Centennial Cryohops4 g Yakima Chief Hops - Centennial Cryohops Hops Lupulin Pellet 19.6 Boil at 212 °F 60 min 10.98 14.1%
5 g Yakima Chief Hops - Centennial Cryohops5 g Yakima Chief Hops - Centennial Cryohops Hops Lupulin Pellet 19.6 Aroma at 212 °F 30 min 10.55 17.7%
10 g Yakima Chief Hops - Centennial Cryohops10 g Yakima Chief Hops - Centennial Cryohops Hops Lupulin Pellet 19.6 Whirlpool at 168 °F 10 min 35.3%
9.30 g Yakima Chief Hops - Centennial Cryohops9.3 g Yakima Chief Hops - Centennial Cryohops Hops Pellet 19.6 Dry Hop (High Krausen) at 85 °F 5 days 32.9%
28.30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Orange Peel $ 2.25 / oz
$ 1.13 		Flavor Boil 10 min.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
6 g Lavender Flavor Secondary --
1 g Calcium Chloride (dihydrate) Water Agt Mash --
5.50 g Gypsum Water Agt Mash --
9 g Sea salt Spice Boil 10 min.
$ 1.13
 
Yeast
- thorne research - Thorne Research - Lactobacillus plantarum (6595)
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
$ 8.95 / each
$ 8.95
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 8.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 18.21 psi       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
83.9 6 21 44.2 135.6 0.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.03 gal Strike 161 °F 152 °F 60 min
4.64 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.38 17.5  
Mash volume with grains 5.18 20.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.39 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.26 29  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.51 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Going into fermentor 5.5 22  
Total: 8.76 35
Equipment Profile Used: System Default
 
Notes

Brewed at the request of friends who loved my I Remember My First Check-in Untapped anniversary sour. Changing hops in this one, and adding salt for the "tears" aspect. This should be ready for election day partying, during which the tears will be of joy or sadness.

Target souring pH: ~3.3 +/- 0.1

Day 1: Mash, 10min boil, add 2 lactobacillus pills. Set souring to ~90°F, hold until target pH is reached (normally <24hrs).

Day 2: Full boil with hops and orange peel, pitch yeast and hold ~85°F.

Day 3/4: Add high krausen dry hop addition. Just dump them in, cold crashing will help drop them.

Day 5: Add lavender (taste to see if more orange peel is needed).

Day 7: Cold crash.

Day 8: Keg with mesh bag as filter. Wash yeast and store.

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  • Last Updated: 2020-11-22 03:55 UTC