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Arnold Palemer

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Fruit Beer
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday June 21st 2016
1.057
1.014
5.7%
24.0
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 83.3%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 16.7%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 15 min 17.11 33.3%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 5 min 6.87 33.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 5 min.
2 each Lemon (juiced with rind) Flavor Boil 5 min.
2 oz Lemon Zest Flavor Secondary 14 days
5 oz Tea Flavor Secondary 28 days
 
Yeast
Inland Island Yeast - Northern California Ale Yeast INIS-001
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Temperature -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 3.61 g | 14.5 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.61 g | 22.5 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 4 16  
Going into fermentor 4 16  
Total: 6.38 25.5
Equipment Profile Used: System Default
 
Notes

Mash/Lauter into keg.
Kettle sour for 1 day at 100 degrees with WLP Lactobacillus D.
Siphon into kettle.
Boil 60 minutes, adding hops in the last 15 minutes, with a fining agent.
Add in lemon (for flavor/sour) and lactose (for sweetness).
Primary fermentation
In secondary, add tea leaves in a muslin bag and lemon zest in a separate muslin bag.
Take lemon zest out in two weeks.
Take tea out in four weeks.

Tea may be Rooibos, Black, or Green.

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  • Last Updated: 2016-07-02 01:29 UTC