Tropical Pillows - Beer Recipe - Brewer's Friend

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Tropical Pillows

192 calories 19.5 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 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Andrew B
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Friday April 3rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 18.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 9.56 33.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 8 days 33.3%
1 oz Galaxy1 oz Galaxy Hops Leaf/Whole 14.25 Dry Hop 8 days 16.7%
1 oz Galaxy1 oz Galaxy Hops Leaf/Whole 14.25 Whirlpool at 170 °F 20 min 6.19 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.70 g Epsom Salt Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
1.20 g Canning Salt Water Agt Mash 0 min.
4.87 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Temp: 64 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 10 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Batch Sparge 65 °F 150 °F 60 min
2.5 gal Batch Sparge 65 °F 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.49 g | 14 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume (equipment estimates 5.11 g | 20.5 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.39 g | 25.6 qt) 5 20  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Heat 5 gal of Water to 154F to add water salts

Mash grains at 150F for 60 minutes.

Run off wort and sparge with 2.5 gal of water.
Boil time is 60 minutes.


Cool wort to170F and whirlpool for 30 min.
Cool to 72F

Ferment at 68-72F for 6-8 days
Then drop to 60F to dry hop
Maintain for 7 days

Then cold crash to 35F for 48 hours
And keg.

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  • Last Updated: 2025-03-15 17:07 UTC