PB0074 Putin Huylo 03/31/2022 - Beer Recipe - Brewer's Friend

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PB0074 Putin Huylo 03/31/2022

244 calories 22.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 90 min
Batch Size: 107 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 79% (ending kettle)
Source: Rives
Calories: 244 calories (Per 16oz)
Carbs: 22.6 g (Per 16oz)
Created: Sunday March 13th 2022
1.074
1.015
7.7%
24.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
192.50 lb Weyermann - Pilsner192.5 lb Pilsner 36 1.5 72.8%
50 lb Corn Sugar - Dextrose50 lb Corn Sugar - Dextrose 42 0.5 18.9%
8 lb Crisp Malting - Crystal Light - 45L8 lb Crystal Light - 45L 33.1 45 3%
4 lb Rahr - White Wheat4 lb White Wheat 39.1 3.2 1.5%
10 lb Rice Hulls10 lb Rice Hulls 0 0 3.8%
264.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Magnum6 oz Magnum Hops Pellet 14.2 First Wort 90 min 14.8 9.7%
8 oz Northern Brewer8 oz Northern Brewer Hops Pellet 9.2 Boil 20 min 6.58 12.9%
8 oz Northern Brewer8 oz Northern Brewer Hops Pellet 9.2 Whirlpool at 210 °F 30 min 2.83 12.9%
40 oz Saphir40 oz Saphir Hops Pellet 3.5 Dry Hop at 60 °F 4 days 64.5%
62 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Baking Soda Water Agt Mash 1 hr.
100 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
60 g Epsom Salt Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
85.42 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 110 min.
18 g Whirlfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
60 g Coriander Spice Whirlpool 30 min.
25 g ALDC Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
6 BBL Pitch
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2548 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.14 psi       Temp: 30 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
~67 gal strike water at 163 F (target mash temp 148 F)
see "other ingredients" for mash salt additions
~75 gal sparge water at 180F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
67.03 gal Strike 161 °F 148 °F 60 min
75 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 109.78 gal (439.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 97.78 gal (391.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 84.19 gal (336.77 qt) 67.03 268.1  
Strike water volume at mash thickness of 1.25 qt/lb 67.03 268.1  
Mash volume with grains 84.19 336.8  
Grain absorption losses -26.81 -107.3  
Remaining sparge water volume 68.14 272.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 3.89 15.6  
Pre boil volume (equipment estimates 109.78 g | 439.1 qt) 112 448  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.53 -2.1  
Post boil volume (equipment estimates 109.23 g | 436.9 qt) 107 428  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 106.7 426.8  
Total: 135.17 540.7
Equipment Profile Used: System Default
 
Notes

Mash for 45 mins for full conversion at low mash temp, stirring every 10 minutes. Then recirc to hit 165 F then start lautering.

1 tbsp fermcap prior to boil

Hot side hop amounts are per 3 bbl. Dry hops are per 6 bbl.
18 g whirfloc with 15 min left in boil, mix in 1 pint water before adding
15 g yeastx-82 with 15 min left in boil, mix in 1 pint water before adding
Whirlpool 10 min, let rest 15 min before knockout

get batch 1 to around 50 F. Add ALDC directly to FV.
Knock out batch 2 to target 68F for start of main fermentation.

When at 68 F, pitch harvested US-05, if we have some less than 2 weeks old, or otherwise pitch 2x 500 g packs of US-05. Oxygenate for 45 min at 1 L/min.

when 1 plato from predicted FG, shut blowoff and increase temp set point to 75F.

When gravity is stable 2 days in a row and passes diacetyl test, soft crash to 60F

1 day after soft crash to 60F, dump yeast and add dry hops.

after dry hopping, when gravity is stable 2 days in a row and passes diacetyl check, crash to 32F and add 500 ml biofine, 20 g antiox-C, and set c02 to 16 psi

when beer is clear, adjust c02 level to target 2.6 volumes and package

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  • Last Updated: 2022-04-12 04:40 UTC