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PB Key Lime Pie 09/10/2020

Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 157 calories (Per 16oz)
Carbs: 19.3 g (Per 16oz)

Created: Thursday September 10th 2020

Original Gravity:

1.047

Final Gravity:

1.016

ABV (standard):

4.0%

IBU (tinseth):

3.7

SRM (morey):

5.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
55 lb	Belgian - Pilsner55 lb Pilsner	37	1.6	30%
55 lb	Briess - Wheat Malt, White55 lb Wheat Malt, White	39.1	2.5	30%
13.50 lb	Flaked Wheat13.5 lb Flaked Wheat	34	2	7.4%
10 lb	Belgian - Biscuit10 lb Biscuit	35	23	5.4%
10 lb	Honey Malt10 lb Honey Malt	37	25	5.4%
10 lb	Flaked Oats10 lb Flaked Oats	33	2.2	5.4%
15 lb	Lactose (Milk Sugar)15 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	8.2%
15 lb	Rice Hulls15 lb Rice Hulls	0	0	8.2%
183.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
6 oz	Styrian Goldings6 oz Styrian Goldings Hops		Pellet	3.2	Boil	60 min	3.68	100%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Styrian Goldings (Pellet)		3.68	100%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 gal		Strike	167 °F	154 °F	60 min
Starting Mash Thickness: 1.2 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	ground fresh cinnamon		Spice	Whirlpool	20 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 1624 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	0	75	55	0
70 gal strike water (60 above false bottom) at 168 F 20 g gypsum in mash 25 g Epsom salt in mash 100 g CaCl in mash 10 ml 88% lactic in mash ~70 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator

Notes

part 1:
1 tbsp fermcap prior to boil
perform short ~5-10 min boil
Do Not add any hops during short boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 1-3 days until desired sour level as determined by pH (3.3-3.7) and taste

part 2:
bring back to full boil and finish process like regular brew
add lactose with 20 min left in boil
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
add 10g (~4 tsp) of ground cinnamon at flameout
whirlpool 20 min
ferment at 68F with S-04
Add fruit towards end of primary fermentation

part 3:
Soft Crash to 60F
Drop Yeast
add:
-8 oz McCormick Pure Vanilla Extract (or equivalent high quality real vanilla extract with just alcohol and vanilla)

-zest from ~30 limes<br />
-1.5 lb Motueka Hops<br />

Brew Day notes:

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2020-09-10 07:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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