2024 Road To Terrapin / Chocolate Latte Blonde - Beer Recipe - Brewer's Friend

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2024 Road To Terrapin / Chocolate Latte Blonde

185 calories 18.4 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.27 gallons
Post Boil Size: 11.95 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 59% (brew house)
Source: John Waggoner
Hop Utilization: 98%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 16th 2024
1.056
1.013
5.7%
28.6
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row 37 1.8 40.4%
4 lb Weyermann - Vienna Malt4 lb Vienna Malt 37 3.5 14.7%
3 lb Briess - Blonde RoastOat Malt3 lb Blonde RoastOat Malt 34.5 6 11%
2 lb Briess - Brewers Oat Flakes / Flaked oats2 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 7.3%
2 lb Cane Sugar2 lb Cane Sugar 46 0 7.3%
2 lb Weyermann - Carafoam2 lb Carafoam 34.5 2.2 7.3%
2 lb Briess - Wheat Malt, Red2 lb Wheat Malt, Red 37.3 2.3 7.3%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 1.8%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 2.8%
27.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz AU Enigma0.5 oz AU Enigma Hops Pellet 16.7 Boil 1 min 0.56 2.5%
0.50 oz Yakima Valley Hops - African Queen0.5 oz African Queen Hops Pellet 11.5 Boil 1 min 0.39 2.5%
0.50 oz Yakima Valley Hops - Barbe Rouge0.5 oz Barbe Rouge Hops Pellet 8.5 Boil 1 min 0.29 2.5%
0.50 oz Mosaic0.5 oz Mosaic Hops 0.00 / oz
0.00
Pellet 12.6 Boil 1 min 0.42 2.5%
2.50 oz Yakima Valley Hops - African Queen2.5 oz African Queen Hops Pellet 11.5 Hop Stand at 160 °F 0 min 5.62 12.5%
3 oz Yakima Valley Hops - Barbe Rouge3 oz Barbe Rouge Hops Pellet 8.5 Hop Stand at 160 °F 40 min 4.98 15%
3.50 oz AU Enigma3.5 oz AU Enigma Hops Pellet 16.7 Hop Stand at 160 °F 40 min 11.42 17.5%
2 oz Mosaic2 oz Mosaic Hops 0.00 / oz
0.00
Pellet 12.6 Hop Stand at 160 °F 40 min 4.92 10%
2 oz Yakima Valley Hops - African Queen2 oz African Queen Hops Pellet 11.5 Dry Hop 40 days 10%
1.50 oz Yakima Valley Hops - Barbe Rouge1.5 oz Barbe Rouge Hops Pellet 8.5 Dry Hop 0 days 7.5%
3 oz AU Enigma3 oz AU Enigma Hops Pellet 16.7 Dry Hop 0 days 15%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.6 Dry Hop 0 days 2.5%
20 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 oz Vanilla extract Spice Primary 0 min.
1 oz Coffee Extract Water Agt Primary 0 min.
1 oz Chocolate Extract Water Agt Primary 0 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
9.85125 gal Strike 163 °F 147 °F 60 min
5.95 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.42 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.36 gal (49.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.36 gal (1.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.42 qt/lb 8.7 34.8  
Mash volume with grains 10.66 42.6  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 6.77 g | 27.1 qt) 6.68 26.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 12.36 g | 49.5 qt) 12.27 49.1  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 11.91 g | 47.7 qt) 11.95 47.8  
Hops absorption losses (whirlpool, hop stand) -0.41 -1.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.54 g | 46.2 qt) 11.5 46  
Total: 15.38 61.5
Equipment Profile Used: System Default
 
Notes

Boil hops for entire batch at flameout.

Once chilled pull 5.5 gallons for Chocolate Latte Blonde and add Lactose. Flagship yeast is for this batch. Once fermentation has completed add chocolate, vanilla, and coffee extracts slowly to taste.

Once 5.5 gallons pulled, bring temp back to 160 and add hopstand hops. Dry Hop yeast is for the remaining wort for NEIPA.. Dry hops are for NEIPA as well.

NEIPA OG = 1.068
FG = 1.012
% = 7.3%

Blond OG = 1.056
FG =
% =

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  • Last Updated: 2024-03-31 12:32 UTC