Burning My Soul - Beer Recipe - Brewer's Friend

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Burning My Soul

145 calories 10.6 g 12 oz
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Beer Stats
Method: Extract
Style: Alternative Sugar Beer
Boil Time: 15 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.3 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Pickett
Hop Utilization: 97%
Calories: 145 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Monday April 24th 2017
1.045
1.005
5.3%
0.0
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Brown Sugar5 lb Brown Sugar 45 15 87%
0.75 lb Maltodextrin0.75 lb Maltodextrin - (late fermenter addition) 39 0 13%
5.75 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Lemon (Zest, Juice) Flavor Boil 15 min.
1 tbsp Cream of Tartar Other Boil 15 min.
0.25 tsp Cayenne Pepper (ground - Optional) Spice Boil 15 min.
2.70 lb Ginger Root (Fresh, Peeled, Sliced) Flavor Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Del-Co (Alum Creek Surface Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
31 5 20 2 50 52
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Ginger Extraction #1 Steeping 212 °F 212 °F 15 min
1 gal Ginger Extraction #2 Steeping 212 °F 212 °F 15 min
1 gal Ginger Extraction #3 Steeping 212 °F 212 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 5 g | 20 qt) 4.93 19.7  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 5.38 g | 21.5 qt) 5.3 21.2  
Boil off losses -0.38 -1.5  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 4.93 19.7
Equipment Profile Used: System Default
 
Notes

Add lemons during last simmer.

Combine all extracts, top off with water (5.25 gallons) and bring to a boil. Add brown sugar, Tartar, and (optional) Cayenne for 15 minutes.

Add the maltodextrin to either the secondary or the keg itself. Dissolve in 2-3 cups of water per pound of malto.

Backsweeten the keg with boiled sugar water as needed.

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  • Last Updated: 2020-08-18 19:59 UTC