O Pos - Beer Recipe - Brewer's Friend

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O Pos

107 calories 10.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.15 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Ed Anhalt
Hop Utilization: 96%
Calories: 107 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Saturday April 25th 2026
1.033
1.007
3.5%
31.3
15.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Organic Brewers Malt4 lb Organic Brewers Malt 37 1.8 68.6%
1 lb Briess - Caramel Vienne 20L Malt1 lb Caramel Vienne 20L Malt 35.9 20 17.2%
8 oz Briess - Wheat Malt, White8 oz Wheat Malt, White 39.1 2.5 8.6%
5.25 oz Weyermann - Carafa Special Type II5.25 oz Carafa Special Type II 29.9 425 5.6%
5.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Yakima Chief Hops - Cascade0.75 oz Cascade Hops Pellet 7.1 First Wort 60 min 22 42.9%
1 oz Citra1 oz Citra Hops Pellet 12.4 Boil 5 min 9.29 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
3.10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
5 oz Blood Orange Natural Flavoring Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.64 psi       Temp: 34 °F       CO2 Level: 2.85 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion 162 °F 155 °F 60 min
2.75 gal Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 2.557 qt/lb
Starting Grain Temp: 71 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.56 qt/lb 3.73 14.9  
Mash volume with grains 4.19 16.8  
Grain absorption losses -0.73 -2.9  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 3.4 13.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.32 g | 29.3 qt) 6.15 24.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 7.13 28.5
Equipment Profile Used: System Default
"O Pos" Fruit Beer recipe by Ed Anhalt. All Grain, ABV 3.48%, IBU 31.29, SRM 15.1, Fermentables: ( Organic Brewers Malt, Caramel Vienne 20L Malt, Wheat Malt, White, Carafa Special Type II) Hops: (Cascade, Citra) Other: (Baking Soda, Calcium Chloride (dihydrate), Gypsum, Lactic acid, Whirlfloc, Blood Orange Natural Flavoring)
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  • Public: Yup, Shared
  • Last Updated: 2026-04-30 22:35 UTC