Blaze Orange - Beer Recipe - Brewer's Friend

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Blaze Orange

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Berliner Weisse
Boil Time: 60 min
Batch Size: 318 gallons (fermentor volume)
Pre Boil Size: 353 gallons
Post Boil Size: 319 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Monday April 27th 2020
1.043
1.010
4.4%
6.2
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
95 lb Crisp Malting - Finest Maris Otter95 lb Finest Maris Otter 38 3 20.6%
174 lb Briess - Wheat Malt, White174 lb Wheat Malt, White 39.1 2.5 37.7%
165 lb German - Bohemian Pilsner165 lb Bohemian Pilsner 38 1.9 35.8%
15 lb American - Rice Hulls15 lb Rice Hulls 0 0 3.3%
12 lb German - Acidulated Malt12 lb Acidulated Malt 27 3.4 2.6%
461 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Lemondrop12 oz Lemondrop Hops Pellet 5.2 Boil 60 min 4.11 60%
8 oz Lemondrop8 oz Lemondrop Hops Pellet 5.2 Boil 30 min 2.11 40%
20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Wyeast - Beer Nutrient Other Boil 1 hr.
 
Yeast
Omega Yeast Labs - Lactobacillus Blend OYL-605
Amount:
3 Liters
Cost:
Attenuation (custom):
79%
Flocculation:
N/A
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4515 B cells required
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 4515 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 320.25 gal (1281 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 308.25 gal (1233 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 209.76 gal (839.02 qt) 172.88 691.5  
Strike water volume at mash thickness of 1.5 qt/lb 172.88 691.5  
Mash volume with grains 209.76 839  
Grain absorption losses -57.63 -230.5  
Remaining sparge water volume (equipment estimates 205.25 g | 821 qt) 238 952  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 320.25 g | 1281 qt) 353 1412  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil Volume (equipment estimates 318 g | 1272 qt) 319 1276  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 319 g | 1276 qt) 318 1272  
Total: 410.88 1643.5
Equipment Profile Used: System Default
 
Notes

9 oz. Naval Orange zest at flameout
3.3-3.7 Final Ph Lactobacillus
3.42-3.46 after 37.5 hours
37c-33c in sour kettle
end of boil (60 min) Ph - 3.34
Pre boil Gravity - 1.038
Stick Target - B berry mark
check gravity Ph prior to 15 min boil
use lactic acid to bring Ph to 4.5
Hlt @ first mark
33mL lactic acid (85%)=6.5pH
55mL lactic acid total - 5.13 pH
Boil for 15 min, cool to 32c
85F pitch OYL-605 (glycol on full)
Lacto Blend (3 L) to kettle
1.019 end of mash gravity
never hit break
start timer @ initial boil and add nutrient and inflate ball
Co2 1 min
Co2 during yeast pitch
Co2 1 min door shut loose
37 hours to hit Ph
refractometer 1.045 final
end boil 3.34
add zest (9oz)
140-120* add kickball
whirlpool 10 min @45%
knockout 55%
oxygen 25 min



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  • Last Updated: 2020-07-18 18:52 UTC