Oz v.2 - Beer Recipe - Brewer's Friend

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Oz v.2

222 calories 23.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: WMC
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Tuesday March 5th 2019
1.067
1.017
6.6%
45.6
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Golden Promise9.5 lb Golden Promise 37 3 74.5%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 19.6%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 3.9%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Vic Secret0.25 oz Vic Secret Hops Pellet 19.9 First Wort 0 min 13.59 2.4%
0.75 oz Ella0.75 oz Ella Hops Pellet 17.7 Boil 5 min 9.04 7.3%
0.75 oz Vic Secret0.75 oz Vic Secret Hops Pellet 19.9 Boil 5 min 10.16 7.3%
1.25 oz Ella1.25 oz Ella Hops Pellet 17.7 Whirlpool at 180 °F 20 min 6.03 12.2%
1.25 oz Vic Secret1.25 oz Vic Secret Hops Pellet 19.9 Whirlpool at 180 °F 20 min 6.78 12.2%
1 oz Ella1 oz Ella Hops Pellet 17.7 Dry Hop 2 days 9.8%
1 oz Galaxy1 oz Galaxy Hops Pellet 16.1 Dry Hop 2 days 9.8%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 19.9 Dry Hop 2 days 9.8%
1 oz Ella1 oz Ella Hops Pellet 17.7 Dry Hop 10 days 9.8%
1 oz Galaxy1 oz Galaxy Hops Pellet 16.1 Dry Hop 10 days 9.8%
1 oz Vic Secret1 oz Vic Secret Hops Pellet 19.9 Dry Hop 10 days 9.8%
10.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.60 g Calcium Chloride Water Agt Mash 1 hr.
3.90 g Gypsum Water Agt Mash 1 hr.
2.60 ml Lactic acid Water Agt Mash 1 hr.
2.40 g Calcium Chloride Water Agt Sparge 10 min.
1.60 g Gypsum Water Agt Sparge 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 256 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 gal Single temp infusion Infusion -- 154 °F 60 min
2.4 gal Dunk sparge Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9 g | 36 qt) 9.04 36.2  
Mash volume with grains (equipment estimates 10.02 g | 40.1 qt) 10.06 40.3  
Grain absorption losses -1.59 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.2 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.59 22.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Volume into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Mash in at a thickness of 1.75 qt/lb; dunk sparge with room temperature water

R.O. water from Publix Glacier machine; treat mash water and sparge water proportionally with salts

Using advice from Scott Janish and Ed Coffey to keep chlorides high and at an approximate 1:1 ratio. Calcium above 100 is okay

Estimated water profile: Ca = 116; Cl = 128; SO4 = 105

First DH at high krausen (approximately 2 days after yeast pitch); second DH in keg.

Maltsters:
Thomas Fawcett Golden Promise (UK)
Best Malz Pale Wheat Malt (Germany)
Gambrinus Honey Malt (Canada)

Hops:
Yakima Valley Hops

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  • Last Updated: 2019-03-30 18:50 UTC