Pretty In Pink - Beer Recipe - Brewer's Friend

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Pretty In Pink

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Karissa & Robert
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Friday April 23rd 2021
1.062
1.016
6.0%
44.8
5.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Great Western - Domestic 2-Row8 lb Domestic 2-Row 37 2 64%
2 lb Weyermann - Pilsner2 lb Pilsner 36 1.5 16%
1 lb Great Western - Crystal 15 Malt1 lb Crystal 15 Malt 34 15 8%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 8%
8 oz Briess - Carapils Malt8 oz Carapils Malt 34.5 1.5 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 12.3 Boil 60 min 20.02 12.5%
1.50 oz Magnum1.5 oz Magnum Hops Pellet 12.3 Boil 5 min 11.97 37.5%
2 oz Citra2 oz Citra Hops Pellet 12.7 Hop Stand at 180 °F 30 min 12.8 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 5 min.
0.50 tbsp Gelatin Fining Kegging --
5 ml Lactic acid Water Agt Primary --
5 oz Hibiscus Herb Boil 4 min.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 237 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Acid Rest Infusion 104 °F 104 °F 30 min
Beta Rest Temperature 140 °F 140 °F 30 min
Alpha Rest Strike 158 °F 158 °F 30 min
2.5 gal Sparge 168 °F 168 °F --
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains (equipment estimates 5.89 g | 23.6 qt) 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 2.92 g | 11.7 qt) 2.34 9.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.58 2.3  
Going into fermentor 5.5 22  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

The hibiscus drops the Ph of the wort during the boil phase. It dropped nearly a full point Ph and had to adjust accordingly by adding baking soda and chalk. So use baking soda or chalk to counteract accordingly after the mash phase and entering the boil phase. Test the Ph after the boil phase to ensure wort is at 5.2 to 5.6 Ph. Adjust using Lactic Acid to drop Ph or use baking soda to increase Ph based on your readings.

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  • Last Updated: 2021-05-03 19:50 UTC