Wedstrijdroei IPA - Beer Recipe - Brewer's Friend

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Wedstrijdroei IPA

212 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Thursday September 17th 2020
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OG: 1.060 FG: 1.015 ABV: 6.0% IBU: 45

1.068
1.022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.05 kg Belgian - Cara 45L1.05 kg Cara 45L 34 42 15%
5.95 kg Belgian - Pilsner5.95 kg Pilsner 37 1.6 85%
7 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Artisan - Chinook20 g Chinook Hops Pellet 11.6 Boil 60 min 25.02 20%
20 g Artisan - Perle20 g Perle Hops Pellet 7.1 Boil 30 min 11.77 20%
10 g 47 Hops - Saaz10 g Saaz Hops Pellet 3.8 Boil 10 min 1.49 10%
20 g Artisan - Chinook20 g Chinook Hops Pellet 11.6 Dry Hop 3 days 20%
30 g 47 Hops - Saaz30 g Saaz Hops Pellet 3.8 Dry Hop 3 days 30%
100 g / 0.00 €
 
Yeast
Fermentis - Fermentis - SafAle BE-256
Amount:
11.50 Grams
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 91.4 g       Temp: 20 °C       CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 25 °C 66 °C 70 min
8 L Sparge 80 °C 80 °C 20 min
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.6
Mash volume with grains 30.2
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 10.3 L) 8.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 33.9  
Equipment Profile Used: System Default
 
Notes
  • mash out at 78C for 10 min.

    After the main fermentation of four weeks, for an extra well-sedimented batch. Boil the alcohol out of 21L of the batch which has to be siphoned carefully out of the main fermenter. I used my Maisch tun to boil the alcohol away at 81C since the alcohol is diluted in the mixture. During the boil of 30 minutes, I add in the Dry-hop additions and leave these in for the dry-hopping period of three days. I have a well closing mash tun so I simply use the lid of this. Then make a starter of the remaining beer of 1L that can later be used for the secondary fermentation, my guess was to keep the yeat alive and multiplying to add in some cane sugar. Then when the beer is done with dry-hopping add everything together using the right amount of priming sugar and bottle the beer. When the carbonation is ready and the yeast sedimented the beer is ready.
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  • Public: Yup, Shared
  • Last Updated: 2020-09-24 22:17 UTC