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Cold Roses - 2019 Pilot

164 calories 16 g 12 oz
Beer Stats
Method: All Grain
Style: Fruit and Spice Beer
Boil Time: 15 min
Batch Size: 93 gallons (fermentor volume)
Pre Boil Size: 110 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Austin
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created Monday November 5th 2018
1.050
1.011
5.22%
3.25
3.65
5.71
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
100 lb American - Pale 2-Row100 lb Pale 2-Row 37 1.8 62.5%
50 lb American - White Wheat50 lb White Wheat 40 2.8 31.3%
10 lb Flaked Barley10 lb Flaked Barley 32 2.2 6.3%
160 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Palisade4 oz Palisade Hops Pellet 7.5 Boil 15 min 3.25 6.3%
12 oz Amarillo - Cryo12 oz Amarillo - Cryo Hops Lupulin Pellet 14.3 Dry Hop 6 days 18.8%
18 oz Mandarina Bavaria18 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 6 days 28.1%
12 oz Amarillo - Cryo12 oz Amarillo - Cryo Hops Lupulin Pellet 14.3 Dry Hop 4 days 18.8%
18 oz Mandarina Bavaria18 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 4 days 28.1%
64 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
54 gal Infusion 170 °F 60 min
Conversion Rest Temperature 150 °F 60 min
82 gal Sparge 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
42 lb Blood Orange Puree Flavor Primary 0 min.
1 lb Rose hips Spice Boil 0 min.
88 g Calcium Chloride Water Agt Mash 1 hr.
66 g Gypsum Water Agt Mash 1 hr.
8 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 4361 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 80 92
Strike 54 gallons (36 RO/18 Muni
66 g CaSO4
88 g CaCl2
8 g NaCl

Sparge 82 gallons (54 RO/28 Muni)
1 oz phos acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Kettle Sour to +/- .1 pH of 3.2

Pitch at 65F
Ferment at 68F

Add 42 lbs blood orange puree @ ~ 1.028

DH @ 1.75 lbs/bbl, when considering cryo addition

Crash to 62 F after diacetyl rest, remove yeast after 48 hours

Day One - Add dry hop charge #1
Day Two - Idle
Day Three - Add dry hop charge #2
Day Four - Idle
Day Five - Idle
Day Six - Crash to 34 F
Day Seven - Remove dry hops

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-05 19:52 UTC
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