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Idaho7

199 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 199 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Wednesday August 5th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg The Swaen - Lager Malt3 kg Lager Malt 38 1.4 40.5%
3 kg The Swaen - Swaen Ale3 kg Swaen Ale 38 3.5 40.5%
200 g The Swaen - Goldswaen Hell200 g Goldswaen Hell 0 9.9 2.7%
200 g German - Carapils200 g Carapils 35 1.3 2.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.8%
500 g Flaked Wheat500 g Flaked Wheat 34 2 6.8%
7,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 60 min 12.49 3.1%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 5 min 4.98 6.3%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Hop Stand 10 min 10.42 12.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 85 °C 15 min 8.59 15.6%
50 g Yakima Valley Hops - Idaho 750 g Idaho 7 Hops Pellet 12.5 Hop Stand 15 min 13.02 15.6%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 10 days 15.6%
50 g Simcoe50 g Simcoe Hops Lupulin Pellet 12.7 Dry Hop 3 days 15.6%
50 g Yakima Valley Hops - Idaho 750 g Idaho 7 Hops Leaf/Whole 12.5 Dry Hop 3 days 15.6%
320 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 200 70 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.2
Mash volume with grains (equipment estimates 26.4 L) 27.1
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 16 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Hops absorption losses (whirlpool, hop stand) -0.7
Top off amount 0.7
Going into fermentor 24
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Cefre bekeverő víz és máslóvíz profilja ugyan az
Cefre gabona víz arány kb. 3L
mennyiséget

68 fokon egy lépcsős cefre


Máslóvíz hőfoka 78 fok körül, hogy maga a máslás ne kússzon 76 fölé!!
Másló pH állítás is, cél: 5,6
Cefre pH cél: 5,3
Cefrézés 10+60 perc -> első 10 perc után mérés és pH állítás tejsavval
Forralás előtti pH cél -> 5,3

Hopstand után is nyomjuk le, kb. 4,7-re

Főerjedés 20 fokon Vermontival

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  • Last Updated: 2021-01-18 14:51 UTC