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Siren - Ten Dollar Shake - clone

210 calories 26.5 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: siren blog post
Calories: 210 calories (Per 330ml)
Carbs: 26.5 g (Per 330ml)
URL: http://www.sirencraftbrew.com/how-to-brew-ten-dollar-shake/
Created Friday November 18th 2016
1.067
1.024
5.62%
58.63
4.33
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Lager3.3 kg Lager 38 1.4 64.2%
0.57 kg German - Wheat Malt0.57 kg Wheat Malt 37 2 11.1%
0.19 kg United Kingdom - Munich0.19 kg Munich 37 6 3.7%
0.10 kg German - Melanoidin0.1 kg Melanoidin 37 25 1.9%
0.33 kg Flaked Oats0.33 kg Flaked Oats 33 2.2 6.4%
0.65 kg Lactose (Milk Sugar)0.65 kg Lactose (Milk Sugar) 41 1 12.6%
5.14 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Magnum40 g Magnum Hops Leaf/Whole 15 First Wort 0 min 44.51 9%
26 g Amarillo26 g Amarillo Hops Leaf/Whole 7 Boil 10 min 8.08 5.9%
20 g Cascade20 g Cascade Hops Leaf/Whole 6.8 Boil 10 min 6.04 4.5%
79 g Amarillo79 g Amarillo Hops Leaf/Whole 7 Boil 0 min 17.8%
51 g Cascade51 g Cascade Hops Leaf/Whole 6.8 Boil 0 min 11.5%
79 g citra 79 g citra Hops Leaf/Whole 12 Boil 0 min 17.8%
35 g Amarillo35 g Amarillo Hops Leaf/Whole 7 Dry Hop 3 days 7.9%
57 g citra 57 g citra Hops Leaf/Whole 12 Dry Hop 3 days 12.9%
21 g Mosaic21 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 4.7%
35 g Simcoe35 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 3 days 7.9%
443 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
544 g Mango Puree Flavor Secondary 2 days
544 g Papaya Puree Flavor Secondary 2 days
136 g Passion Fruit Puree Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 233 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 33.68 134.7  
Strike water volume at mash thickness of 3 L/kg 13.47 53.9  
Grain absorption losses -4.25 -17  
Remaining sparge water volume 20.21 80.8  
Mash Lauter Tun losses -0.95 -3.8  
Amount going into kettle 28.48 113.9  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Adjusted starting boil size 28.91 115.7  
Boil off losses -8.52 -34.1  
Hops absorption losses -1.4 -5.6  
Amount going into fermentor 19 76  
Total: 9.04 36.2
 
Notes

target o.g. 1.065 ibu 60
Instructions:
Target mash temperature = 65 C
Target mash pH = 5.5
Boil for 90 min. Add Lactose at 10 min. before the end of the boil
Ferment with Vermont Ale Yeast (we use a unique house-strain)
Fermentation Temperature = 19 C, increase temp to 22 C at 10 Plato (1.040 sg)
Add fruit to fermentation vessel at or around 8-12 Plato (1.032 – 1.048 sg)
Dry hop 3 days post terminal extract (~4.0 P)
Cool to near freezing 4 days after dry hop
Condition for 1+ weeks

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  • Last Updated: 2016-11-18 14:33 UTC