Marsha’s Here 2x v2 columbus lupo vic - Beer Recipe - Brewer's Friend

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Marsha’s Here 2x v2 columbus lupo vic

247 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 88%
Calories: 247 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Tuesday April 13th 2021
1.075
1.014
8.0%
54.9
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb US - Pale 2-Row20 lb Pale 2-Row 37 1.8 63%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 9.4%
3 lb Thomas Fawcett - Golden Promise Pale Ale Malt3 lb Golden Promise Pale Ale Malt 36.8 2.65 9.4%
3 lb American - Wheat3 lb Wheat 38 1.8 9.4%
1.75 lb Corn Sugar - Dextrose1.75 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.5%
1 lb Honey Malt1 lb Honey Malt 37 25 3.1%
31.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - LUPOMAX Columbus (20.0 AA)1 oz Yakima Valley Hops - LUPOMAX Columbus (20.0 AA) Hops Pellet 20 Boil 15 min 12.57 4%
0.50 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA)0.5 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18 Boil 10 min 4.13 2%
3 oz Yakima Valley Hops - AU Vic Secret (17.4 AA)3 oz Yakima Valley Hops - AU Vic Secret (17.4 AA) Hops Pellet 18.8 Whirlpool at 170 °F 15 min 14.69 12%
3 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA)3 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18 Whirlpool at 170 °F 15 min 14.07 12%
2 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)2 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 18 Whirlpool at 170 °F 15 min 9.38 8%
5 oz Yakima Valley Hops - AU Vic Secret (17.4 AA)5 oz Yakima Valley Hops - AU Vic Secret (17.4 AA) Hops Pellet 18.8 Dry Hop 7 days 20%
3 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)3 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 18 Dry Hop 7 days 12%
4.50 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA)4.5 oz Yakima Valley Hops - LUPOMAX Citra (18.5 AA) Hops Pellet 18 Dry Hop 3 days 18%
3 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA)3 oz Yakima Valley Hops - LUPOMAX Mosaic (17.5 AA) Hops Pellet 18 Dry Hop 3 days 12%
25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 277 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 6 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 10 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 4 grams
CaSO4 (Gypsum) - 4 grams
Campden Tablet - 1/2 of a tablet
Lactic Acid - 2 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.93 qt). Suggest reducing initial water volume to 11.86 gal (47.46 qt) and adding 1.73 gal (6.93 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.38 37.5  
Mash volume with grains 11.78 47.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 8.22 g | 32.9 qt) 7.88 31.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.6 g | 54.4 qt) 13.25 53  
Volume increase from sugar/extract (late additions) 0.14 0.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11.8 47.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Going into fermentor 11.5 46  
Total: 17.25 69
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2021-08-04 00:03 UTC