Purple Lagoon - Beer Recipe - Brewer's Friend

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Purple Lagoon

241 calories 24.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.7 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Joe
Calories: 241 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Tuesday January 8th 2019
1.078
1.019
7.7%
79.9
4.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Rahr - Standard 2-Row4.6 kg Standard 2-Row 37 1.7 73.6%
1.65 kg American - 100% Whole Grain Old Fashioned1.65 kg 100% Whole Grain Old Fashioned 33 2.2 26.4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g GR Magnum21 g GR Magnum Hops Pellet 12.5 Boil 30 min 21.95 7%
57 g Citra57 g Citra Hops Pellet 13.1 Whirlpool at 100 °C 0 min 35.9 18.9%
56 g Zappa56 g Zappa Hops Pellet 5.6 Whirlpool at 100 °C 0 min 15.08 18.5%
28 g Citra28 g Citra Hops Pellet 13.1 Dry Hop 9 days 1.76 9.3%
56 g Zappa56 g Zappa Hops Pellet 5.6 Dry Hop at 19 °C 9 days 1.51 18.5%
28 g Galaxy28 g Galaxy Hops Pellet 16.1 Dry Hop at 21 °C 3 days 2.17 9.3%
56 g Zappa56 g Zappa Hops Pellet 5.6 Dry Hop at 21 °C 3 days 1.51 18.5%
302 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 oz Yeast Nutrient Water Agt Primary --
7 g Calcium Chloride Water Agt Mash 1 hr.
10.65 ml Lactic acid Water Agt Mash 1 hr.
20 g Pea Blossoms Other Boil 5 min.
 
Target Water Profile
PISMO TAP (August 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
144.9 37 37 137.9 138 85.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.3 L Mash Infusion -- 67 °C 60 min
16.2 L Fly Sparge Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 16.3
Mash volume with grains 20.4
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 15.2 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.3 L) 25.7
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.4
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 20.8
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

Mill at 0.025".

Mash-in at 152 F, pH 5.25. Stir once gently at 15 minutes. Temperature should drop to 148 F after 60 minutes. Whirlpool hops starting at 165 F for 15 mins.

Add 2.2 g yeast nutrient to a few tbsp of boiled water. Mix into starter before pitching. Do not add to boil.

Pitch yeast at 62 F and set temperature to 64 F. When there is vigorous yeast activity (usually after about 24 hours), add drop hop #1. Raise temperature by one degree each day up to 67 F. Add second dry hop when no more airlock activity. Raise to 70 F for last three days.

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  • Last Updated: 2019-01-13 06:13 UTC