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Spruce Bruce NEAPA

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Anders Kvist
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Monday May 29th 2017

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.5%

IBU (tinseth):

65.8

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 18°C
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Attenuation: {{ stats.attenuation | number:2 }}%

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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.10 kg	German - Pale Ale2.1 kg Pale Ale	39	2.3	65.6%
0.70 kg	Flaked Oats0.7 kg Flaked Oats	33	2.2	21.9%
0.30 kg	United Kingdom - Maris Otter Pale0.3 kg Maris Otter Pale	38	3.75	9.4%
0.10 kg	Flaked Wheat0.1 kg Flaked Wheat - (late boil kettle addition)	34	2	3.1%
3.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Waimea15 g Waimea Hops	Pellet	16.9	Boil	5 min	10.44	5%
5 g	Southern Cross5 g Southern Cross Hops	Pellet	14	Boil	5 min	2.88	1.7%
40 g	Waimea40 g Waimea Hops	Pellet	16.9	Whirlpool at 76 °C	30 min	20.8	13.3%
40 g	Southern Cross40 g Southern Cross Hops	Pellet	14	Whirlpool at 76 °C	30 min	17.23	13.3%
30 g	Vic Secret30 g Vic Secret Hops	Pellet	15.6	Whirlpool at 76 °C	30 min	14.4	10%
20 g	Waimea20 g Waimea Hops	Pellet	16.9	Dry Hop	3 days		6.7%
25 g	Southern Cross25 g Southern Cross Hops	Pellet	14	Dry Hop	3 days		8.3%
35 g	Vic Secret35 g Vic Secret Hops	Pellet	15.6	Dry Hop	3 days		11.7%
25 g	Waimea25 g Waimea Hops	Pellet	16.9	Dry Hop	6 days		8.3%
30 g	Southern Cross30 g Southern Cross Hops	Pellet	14	Dry Hop	6 days		10%
35 g	Vic Secret35 g Vic Secret Hops	Pellet	15.6	Dry Hop	6 days		11.7%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Waimea (Pellet) 100 g Waimea (Pellet) Hops	31.24	33.3%
100 g	Southern Cross (Pellet) 100 g Southern Cross (Pellet) Hops	20.11	33.3%
100 g	Vic Secret (Pellet) 100 g Vic Secret (Pellet) Hops	14.4	33.4%
300 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.6 L	Mash	Infusion	--	64 °C	70 min
	Mash-out	Temperature	--	74 °C	10 min
11.8 L	Sparge to pre-boil	Fly Sparge	--	74 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Yeast nutrient	Water Agt	Boil	10 min.
300 g	Spruce shoots	Spice	Boil	10 min.
200 g	Passion fruit	Flavor	Primary	6 days

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

NEIPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	6	35	250	50	140
Water treatment: 1.7g - CaSO4 8.5g - CaCl2 3.24ml - Lactic acid (Mash) 2.4ml - Lactic acid (Sparge) pH 5.2
Mash Chemistry and Brewing Water Calculator

Notes

-Add spruce shoots in hop bag to boil
-Add unmalted wheat flour dissolved in water into kettle
-Add hop addition + hop stand hops in an own hop bag
-Add DH1 after 3 days, before kreusen has dropped directly into fermenter
-Add DH2 after 6 days directly into fermenter
-Add frozen passion fruit puree at the same time as DH2
-Let the fruit ferment out together with the DH, 9-10 days
-Cold crash 12-18 hours +3 degrees.

Last Updated and Sharing

776

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Brews

Public: Yup, Shared
Last Updated: 2017-05-31 11:47 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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Spruce Bruce NEAPA

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