Anti-Matter (on mixed berries) - Beer Recipe - Brewer's Friend

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Anti-Matter (on mixed berries)

277 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Barry Preuett (Deviant Ale Works)
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Monday February 11th 2019
1.083
1.021
8.1%
79.2
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 65.7%
2.50 lb American - Vienna2.5 lb Vienna 35 4 14.9%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.9%
0.75 lb American - White Wheat0.75 lb White Wheat 40 2.8 4.5%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3%
16.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 28.14 10%
2 oz Motueka2 oz Motueka Hops Pellet 7 Whirlpool at 170 °F 30 min 19.07 20%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 14.98 10%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 17.02 10%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 7 days 20%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Dry Hop 7 days 20%
1 oz Pacifica1 oz Pacifica Hops Pellet 5 Dry Hop 7 days 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 lb flaked oats Other Boil 30 min.
12 lb Mixed Berries (frozen) Flavor Secondary 10 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
102 10 0 159 71 0
Specific High chloride/calcium for NEIPA mouthfeel, lower on the sulfate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike @ 164F Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.57 22.3  
Mash volume with grains (equipment estimates 6.76 g | 27 qt) 6.91 27.6  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.27 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
 
Notes

Water additives:
Gypsum = 2g
CaCL2 = 12.5g
Epsom = 4g

Estimated Mash pH is 5.55

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  • Last Updated: 2019-10-17 18:51 UTC