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Cold Roses - 2019 Pilot

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

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.2%

IBU (tinseth):

3.3

SRM (morey):

3.7

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	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 lbs / $ 0.00

Hops

Amount	Variety	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

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Palisade (Pellet)	3.25	6.3%
24 oz	Amarillo - Cryo (Lupulin Pellet)	0	37.6%
36 oz	Mandarina Bavaria (Pellet)	0	56.2%
64 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target 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	Type	Use	Time
42 lb	Blood Orange Puree	Flavor	Primary	--
1 lb	Rose hips	Spice	Boil	--
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

316

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Brews

Public: Yup, Shared
Last Updated: 2018-11-05 19:52 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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