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Heatsink

216 calories 23 carbs
Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Jeremy Komito
Calories: 216 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Thursday June 6th 2019
1.065
1.017
6.3%
16.63
6.27
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.50 lb American - Pilsner9.5 lb Pilsner 37 1.8 82.6%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 8.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.3%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Leaf/Whole 4.8 Boil 60 min 16.63 100%
 
Mash Guidelines
Amount Description Type Temp Time
17 qt Sacc. Rest Infusion 152 °F 60 min
qt Mashout Temperature 170 °F 10 min
9 qt Batch Sparge 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1.75 lb Peaches Flavor Secondary 0 min.
1 lb Habañero Flavor Secondary 0 min.
0.50 lb Jalapeño Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 226 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.98 35.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Remaining sparge water volume 4.66 18.7  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.29 29.2  
Boil off losses -2.25 -9  
Hops absorption losses -0.04 -0.2  
Amount going into fermentor 5 20  
Total: 8.98 35.9
 
Notes

Chop peaches and peppers or turn into a slurry. Add fruit to secondary and then rack beer on top of it and condition for four days.

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  • Last Updated: 2019-07-13 13:50 UTC