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Green Slug Bug (Error Beer)

185 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 42% (brew house)
Source: MrBIP
Calories: 185 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created Saturday January 14th 2017
1.057
1.008
6.42%
55.32
6.87
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess 2-Row Malt10 lb Briess 2-Row Malt 36.8 1.8 57.1%
4 lb Simpsons Golden Promise4 lb Simpsons Golden Promise 37.6 2.5 22.9%
1.50 lb Corn Sugar - Dextrose1.5 lb Corn Sugar - Dextrose 46 0.5 8.6%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.7%
17.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 12.4 Boil 60 min 32.3 10.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Whirlpool at 160 °F 30 min 5.45 14.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.2 Whirlpool at 160 °F 30 min 8.31 14.9%
1 oz Citra1 oz Citra Hops Pellet 13.6 Whirlpool at 160 °F 30 min 9.26 14.9%
1 oz Amarillo1 oz Amarillo Hops Pellet 8 Dry Hop 3 days 14.9%
1 oz El Dorado1 oz El Dorado Hops Pellet 12.2 Dry Hop 3 days 14.9%
1 oz Citra1 oz Citra Hops Pellet 13.6 Dry Hop 3 days 14.9%
6.71 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 qt Infusion 152 °F 60 min
19 qt Sparge 170 °F 30 min
Starting Mash Thickness: 1.8 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 5 oz      
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 15 100 200 0
Start with 100% distilled.

Mash: Gypsum 5.3g, Epsom Salt 2.7g, Baking Soda 1.1g, Calcium Chloride 4.1g

Sparge: Gypsum 4.8g, Epsom Salt 2.5g, Calcium Chloride 3.7g

Ca 117.6, Mg 13.6, Na 14.5, Cl 99.5, SO4 201, HCO3 38.4
Mash PH = 5.4
RA = -60
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.28 37.1  
Strike water volume at mash thickness of 1.8 qt/lb 7.2 28.8  
Grain absorption losses -2 -8  
Remaining sparge water volume 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.03 28.1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Adjusted starting boil size 7.14 28.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.14 -0.6  
Amount going into fermentor 5.5 22  
Total: 9.69 38.8
 
Notes

THIS IS ALL FUCKED UP NOW. WINGING IT.

Last Updated and Sharing
 
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  • Last Updated: 2017-11-29 02:31 UTC
  • Snapshot Created: 2017-01-14 23:37 UTC