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PB Key Lime Pie 10/22/2020

185 calories 23.6 g 12 oz
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Beer Stats
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: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 185 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Thursday October 22nd 2020
1.055
1.020
4.6%
3.4
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Dingemans - Pilsen55 lb Pilsen 36.8 1.7 26%
50 lb Rahr - White Wheat50 lb White Wheat 39.1 3.2 23.6%
28 lb Weyermann - Barke Pilsner Malt28 lb Barke Pilsner Malt 37.03 1.75 13.2%
20 lb Lactose (Milk Sugar)20 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.5%
13.50 lb Crisp Malting - Torrefied Wheat13.5 lb Torrefied Wheat 36.8 3 6.4%
10 lb Dingemans - Biscuit10 lb Biscuit 34.5 22 4.7%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 4.7%
10 lb Gambrinus - Honey Malt10 lb Honey Malt 37 25 4.7%
15 lb Rice Hulls15 lb Rice Hulls 0 0 7.1%
211.50 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 3.44 100%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
70 gal Strike 154 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
 
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) 1888 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.68 psi       Temp: 33 °F       CO2 Level: 2.6 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:

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  • Public: Yup, Shared
  • Last Updated: 2020-10-27 06:58 UTC
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