TRINCHEIRA PAULISTA - IPA - Beer Recipe - Brewer's Friend

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TRINCHEIRA PAULISTA - IPA

180 calories 12 g 330 ml
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Beer Stats
Method: BIAB
Style: English IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.088 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 54.97% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 12 g (Per 330ml)
Created: Wednesday September 2nd 2020
1.060
1.005
7.3%
41.6
12.9
n/a
223.51
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.10 kg Weyermann - Pale Ale7.1 kg Pale Ale R$ 16.99 / kg
R$ 120.63 		39 4.64 95.4%
0.12 kg Castle Malting - Château Cara Ruby0.12 kg Château Cara Ruby R$ 17.89 / kg
R$ 2.15 		33 50.01 1.6%
0.12 kg Castle Malting - Château Cara Blond0.12 kg Château Cara Blond R$ 19.99 / kg
R$ 2.40 		34 19.85 1.6%
0.10 kg Castle Malting - Château Melano0.1 kg Château Melano R$ 14.79 / kg
R$ 1.48 		35.88 81.23 1.3%
7.44 kg / R$ 126.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Barth-Haas - Northern Brewer (9 AA)20 g Barth-Haas - Northern Brewer (9 AA) Hops R$ 0.30 / g
R$ 6.00 		Pellet 9 Boil 70 min 15.21 12.4%
31 g Barth-Haas - Wye Challenger (7.5 AA)31 g Barth-Haas - Wye Challenger (7.5 AA) Hops R$ 0.46 / g
R$ 14.26 		Pellet 7.5 Boil 70 min 19.64 19.3%
30 g Barth-Haas - East Kent Golding30 g East Kent Golding Hops R$ 0.40 / g
R$ 12.00 		Pellet 5.5 Boil 15 min 6.7 18.6%
80 g Barth-Haas - East Kent Golding80 g East Kent Golding Hops R$ 0.40 / g
R$ 32.00 		Pellet 5.5 Dry Hop 5 days 49.7%
161 g / R$ 64.26
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirfloc tablet R$ 0.89 / g
R$ 1.78 		Other Boil 70 min.
5 g Gelatin R$ 0.16 / g
R$ 0.80 		Other Mash 0 min.
R$ 2.58
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
11.50 Grams
Cost:
R$ 2.61 / g
R$ 30.02
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 162 B cells required
R$ 30.02 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 4 g       Temp: 20 °C       CO2 Level: 1.9 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L MOSTURAÇÃO Steeping 75 °C 66 °C 60 min
30 L MOSTURAÇÃO Steeping 78 °C 78 °C 2 min
30 L FILTRAÇÃO Steeping 78 °C 78 °C 30 min
30 L FERVURA Sparge 100 °C 100 °C 80 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.4 L) 23.3
Mash volume with grains (equipment estimates 32.4 L) 28.3
Grain absorption losses -7.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.1 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 13
Top off amount 9
Volume into fermentor 22
Total: 23.3  
Equipment Profile Used: System Default
 
Notes

Passo 1: Mosturação
Arrie o malte e faça a parada por 60 minutos a 66°C ;
Deixe descansando a 78°C por 2 minutos.
Passo 2: Filtração
Após a extração do mosto primário, lavar o malte com água a 78°C.
Passo 3: Fervura
Duração: 1 hora e 20 minutos.
Temperatura: 100°C. O volume do mosto reduz entre 6 a 10 %.

  • Aos 65 minutos de fervura, adicione o lúpulo (Golding);
  • Aos 10 minutos de fervura, adicione os lúpulos (Fuggle and Aramis) e açúcar, se necessário;
    O mosto deve ter uma densidade de 16,5° P no final da fervura;
  • Remova o trub.
    Passo 4: Resfriamento
    até 23°C
    Passo 5: Fermentação
    a 24°C até atenuação
    Passo 6: Maturação
    no mínimo por 2 semanas a 2°C
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  • Last Updated: 2024-09-15 16:07 UTC