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BRU DEY! Vanillaoat cream I PA

277 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Tuesday February 1st 2022
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1.083
1.022
8.1%
31.4
5.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Rahr - Standard 2-Row8.5 lb Standard 2-Row 36.8 1.8 46.3%
5 lb Bairds - Maris Otter Pale Ale5 lb Maris Otter Pale Ale 37.5 2.5 27.2%
3.50 lb Flaked Oats3.5 lb Flaked Oats 33 2.2 19.1%
13.60 oz Weyermann - Acidulated13.6 oz Acidulated 27 3.4 4.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.7%
18.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Whirlpool at 190 °F 0 min 13.56 16.3%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 11.5 Whirlpool at 190 °F 0 min 11.9 16.3%
5 oz Yakima Valley Hops - LUPOMAX Citra5 oz LUPOMAX Citra Hops Lupulin Pellet 18.5 Dry Hop 2 days 40.8%
3 oz Yakima Valley Hops - LUPOMAX BRU-13 oz LUPOMAX BRU-1 Hops Lupulin Pellet 19.5 Dry Hop 2 days 24.5%
0.25 oz Yakima Valley Hops - Citra0.25 oz Citra Hops Pellet 13.1 Boil 20 min 5.9 2%
12.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2.50 tsp vanilla extract Flavor Kegging 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Strike 65 °F 122 °F 20 min
2.5 gal Infusion 122 °F 153 °F 40 min
5.25 gal Batch Sparge 153 °F 168 °F 20 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.59 18.4  
Mash volume with grains 6.06 24.2  
Grain absorption losses -2.29 -9.2  
Remaining sparge water volume (equipment estimates 5.12 g | 20.5 qt) 5.46 21.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Total: 10.04 40.2
Equipment Profile Used: System Default
"BRU DEY! Vanillaoat cream I PA" Specialty IPA: New England IPA beer recipe by Catfishin. All Grain, ABV 8.06%, IBU 31.36, SRM 5.75, Fermentables: (Standard 2-Row, Maris Otter Pale Ale, Flaked Oats, Acidulated, Carapils (Dextrine Malt)) Hops: (Citra, Mosaic, LUPOMAX Citra, LUPOMAX BRU-1) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, vanilla extract)
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  • Last Updated: 2023-07-22 01:54 UTC