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Syrehue [PM]

Name: Syrehue [PM]
Prep time: 55 min
Cook time: 40 min
Total time: 95 min
Yield: 23 liters
Cuisine: Homebrewing
Ingredients: 3000 g Liquid Malt Extract - Pilsen; 1000 g Grapefruit; 1000 g Pale Ale; 1000 g Pale Wheat; 500 g Flaked Oats; 300 g Acidulated Malt; 250 g Lactose (Milk Sugar); 15 g Columbus Hops; 50 g Hallertau Blanc Hops; 50 g Mosaic Hops; 100 g Azacca Hops; 50 g Hallertau Blanc Hops; 50 g Mosaic Hops

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Method: Partial Mash
Style: Specialty IPA: New England IPA
Boil Time: 40 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Jan Erik Johansen
Calories: 11503 calories (Per 19L)
Carbs: 1140.1 g (Per 19L)

Created: Wednesday December 11th 2019

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

41.8

SRM (morey):

4.1

Mash pH

n/a

Cost kr

n/a

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Brew Log History

Target 19°C
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Calories: {{ stats.calories | number:1 }} / 19L
Carbs: {{ stats.carbs | number:1 }} g / 19L

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3,000 g	Liquid Malt Extract - Pilsen3000 g Liquid Malt Extract - Pilsen	35	2	42.6%
1,000 g	Grapefruit1000 g Grapefruit - (late boil kettle addition)	2.75	0	14.2%
1,000 g	German - Pale Ale1000 g Pale Ale	39	2.3	14.2%
1,000 g	German - Pale Wheat1000 g Pale Wheat	39	1.5	14.2%
500 g	Flaked Oats500 g Flaked Oats	33	2.2	7.1%
300 g	German - Acidulated Malt300 g Acidulated Malt	27	3.4	4.3%
250 g	Lactose (Milk Sugar)250 g Lactose (Milk Sugar)	41	1	3.5%
7,050 g / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Columbus15 g Columbus Hops	Pellet	15	Boil	30 min	17.37	4.8%
50 g	Hallertau Blanc50 g Hallertau Blanc Hops	Pellet	10	Whirlpool at 80 °C	20 min	10.87	15.9%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Whirlpool at 80 °C	20 min	13.59	15.9%
100 g	Azacca100 g Azacca Hops	Pellet	15	Dry Hop	7 days		31.7%
50 g	Hallertau Blanc50 g Hallertau Blanc Hops	Pellet	10	Dry Hop	7 days		15.9%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	7 days		15.9%
315 g / kr 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L		Infusion	--	65 °C	45 min
13 L		Sparge	--	78 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1,000 g	Grapefruit juice		Flavor	Primary	7 days

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	2 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Add dry hops and grapefruit juice on day 4.

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2020-03-24 13:25 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 kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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Amount	Variety	IBU	Bill %
15 g	Columbus (Pellet) 15 g Columbus (Pellet) Hops	17.37	4.8%
100 g	Hallertau Blanc (Pellet) 100 g Hallertau Blanc (Pellet) Hops	10.87	31.8%
100 g	Mosaic (Pellet) 100 g Mosaic (Pellet) Hops	13.59	31.8%
100 g	Azacca (Pellet) 100 g Azacca (Pellet) Hops		31.7%
315 g / kr 0.00

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Syrehue [PM]

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