Gal Nec Bar - Beer Recipe - Brewer's Friend

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Gal Nec Bar

248 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 50 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.06 gallons
Post Boil Size: 6.57 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97%
Calories: 248 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Tuesday February 13th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Mecca Grade - Lamonta Pale Ale12 lb Lamonta Pale Ale 38 3.1 70.6%
2 lb Mecca Grade - Shaniko (White Winter Wheat)2 lb Shaniko (White Winter Wheat) 39 3.1 11.8%
1 lb Briess - Blonde RoastOat Malt1 lb Blonde RoastOat Malt 34.5 6 5.9%
1 lb Briess - Brewers Oat Flakes / Flaked oats1 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 5.9%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Magnum1 oz Magnum Hops Pellet 12.6 Boil 40 min 28.65 6.1%
0.40 oz Yakima Valley Hops - AU Galaxy0.4 oz AU Galaxy Hops Pellet 17.5 Boil 15 min 9 2.4%
0.60 oz Nectaron0.6 oz Nectaron Hops Pellet 11.6 Boil 15 min 8.95 3.6%
1.80 oz Yakima Valley Hops - AU Galaxy1.8 oz AU Galaxy Hops Pellet 17.5 Whirlpool at 170 °F 15 min 11.4 10.9%
2.70 oz nectaron2.7 oz nectaron Hops Pellet 11.6 Whirlpool at 170 °F 15 min 11.34 16.4%
5 oz Yakima Valley Hops - AU Galaxy5 oz AU Galaxy Hops Pellet 17.5 Dry Hop at 58 °F 5 days 30.3%
5 oz nectaron5 oz nectaron Hops Pellet 11.6 Dry Hop at 58 °F 5 days 30.3%
16.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 12 36 235 117 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 156 °F 156 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 69 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.43 g | 9.7 qt) 2 8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.49 g | 30 qt) 7.06 28.2  
Boil off losses -1.25 -5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.17 g | 24.7 qt) 6.57 26.3  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 6 24  
Total: 9.44 37.7
Equipment Profile Used: System Default
 
Notes

Check Mash pH adjust to 5.4 after 10 minutes at 68F
Mash out 160 F 15 minutes
Sparge 1 gallon at 170 F
Boil 50 minutes, wait 10 minutes before first hops
At 10 minutes remaining check pH for goal pH 5.0
Check wort for OG
Oxygenate wort for 30 seconds.
Ferment at 3 psi
Once within 0.05 gravity points of FG raise temp to75 F and PSI 10
Drop yeast after final gravity stable 3 days
Drop temp to 58F and dry hop for 4 days
Cold cash to 40 F
Add ascorbic acid to keg
Purge keg with CO2
Force carb to 2.5 vol


Brew:
Wort OG 1.063
Wort FG 1.070 refract, tilt 1.061

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  • Last Updated: 2024-03-25 08:59 UTC