Big Job - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Big Job

316 calories 29.6 g 500 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 71.9 liters
Post Boil Size: 64.3 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Shaun
Hop Utilization: 80%
Calories: 316 calories (Per 500ml)
Carbs: 29.6 g (Per 500ml)
Created: Wednesday August 26th 2020
Similar Recipes

Breakside Brewing Wanderlust IPA

by Wolf Pack Brewing

OG: 1.073 FG: 1.017 ABV: 7.5% IBU: 63

Centennial IPA

OG: 1.056 FG: 1.009 ABV: 6.1% IBU: 59

1.068
1.014
7.0%
67.5
14.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
18.25 kg United Kingdom - Maris Otter Pale18.25 kg United Kingdom - Maris Otter Pale 38 8.51 97.9%
0.40 kg German - Acidulated Malt0.4 kg Acidulated Malt 27 7.58 2.1%
18.65 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Cascade (7 AA)100 g Cascade (7 AA) Hops Pellet 7 Boil 60 min 21.56 6.3%
200 g Cascade (7 AA)200 g Cascade (7 AA) Hops Pellet 7 Whirlpool at 80 °C 20 min 11.67 12.5%
200 g Chinook (13 AA)200 g Chinook (13 AA) Hops Pellet 13.8 Whirlpool at 80 °C 20 min 23 12.5%
100 g Tettnanger (4.5 AA)100 g Tettnanger (4.5 AA) Hops Pellet 4.5 Whirlpool 20 min 3.75 6.3%
200 g Willamette (4.5 AA)200 g Willamette (4.5 AA) Hops Pellet 4.5 Whirlpool at 80 °C 20 min 7.5 12.5%
200 g Cascade (7 AA)200 g Cascade (7 AA) Hops Pellet 7 Dry Hop 4 days 12.5%
200 g Chinook (13 AA)200 g Chinook (13 AA) Hops Pellet 13.8 Dry Hop 4 days 12.5%
200 g Cascade (7 AA)200 g Cascade (7 AA) Hops Pellet 7 Dry Hop 3 days 12.5%
200 g Willamette (4.5 AA)200 g Willamette (4.5 AA) Hops Pellet 4.5 Dry Hop 3 days 12.5%
1,600 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13.91 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.40 g Epsom Salt Water Agt Mash 1 hr.
24 g Gypsum Water Agt Mash 1 hr.
0.93 g Table Salt Water Agt Mash 1 hr.
1.34 each Protafloc Fining Boil 10 min.
2 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
1.71 g Isinglass Fining Kegging 5 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2.69 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 996 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.61 bar       Temp: 3 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 6.6 11.3 85 181.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Mashy Temperature -- 67 °C 60 min
29 L Mash Out Sparge -- 74 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.7 L. Suggest reducing initial water volume to 45.4 L and adding 24.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 68.26 L. Suggest reducing strike water volume to 33.09 L and adding 22.86 L sparge/top-off. 56
Strike water volume at mash thickness of 3 L/kg 56
Mash volume with grains 68.3
Grain absorption losses -18.7
Remaining sparge water volume (equipment estimates 33.3 L) 35.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 69.7 L) 71.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 63.5 L) 64.3
Hops absorption losses (whirlpool, hop stand) -3.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 60.8 L) 60
Total: 91.5  
Equipment Profile Used: System Default
 
Notes

Starter
DME Required:
11.8 oz, 333.8 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.16
Ending Cell Count:
522 billion cells
Resulting Pitch Rate:
0.76M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing
 
276
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-11 15:02 UTC