Robobrew Batch 3 - Beer Recipe - Brewer's Friend

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Robobrew Batch 3

153 calories 13.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Back 9 Beer Co
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Saturday April 20th 2019
1.047
1.008
5.1%
14.1
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 70%
2 lb American - White Wheat2 lb White Wheat 40 2.8 20%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Amarillo1.2 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 0 min 14.05 41.4%
1.70 oz Amarillo1.7 oz Amarillo Hops Pellet 8.6 Dry Hop at 65 °F 0 days 58.6%
2.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride Water Agt Mash --
3.50 g Gypsum Water Agt Mash --
1 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1.50 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Temperature -- 152 °F 60 min
3 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 5.42 g | 21.7 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.55 22.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

Treat water to achieve 150 ppm chloride and 75 ppm sulfate. Combine milled grains, salts, and 5 gallons (19 L) of hot water to achieve a mash temperature of 156 °F (69 °C). Add phosphoric acid as needed to reach a mash pH of 5.4. Sparge with 3 gallons (11 L) of 178 °F (81 °C) water dosed with 1 mL (~1/4 tsp.) of 75% phosphoric acid. Boil the wort, adding Whirlfloc as noted.

At the end of the 60-minute boil, add 2 qts. (1.9 L) of cold water to cool the wort to 195 °F (91 °C) before adding the whirlpool hop addition. The lower temperature reduces hop isomerization. This is probably unnecessary at home where the smaller volume and shorter timescale will limit the amount of bitterness contributed. Whirlpool for 75 minutes.
Place the dry hops into the fermenter. Chill wort to 64 °F (18 °C), transfer to fermenter, and aerate. Pitch yeast, using only a pinch of the WB-06. No rehydration is necessary. Hold fermentation at 64 °F (18 °C) for three days, then allow to warm to 66 °F (19 °C) until fermentation is complete. Crash cool to 32 °F (0 °C) for three days to drop out the yeast and hops. Prime and bottle or keg targeting 2.6 volumes of CO2.

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  • Last Updated: 2019-04-22 05:21 UTC