Belgian Dipa (El Dorado) - Beer 89 - Beer Recipe - Brewer's Friend

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Belgian Dipa (El Dorado) - Beer 89

253 calories 24.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 34.5 liters (ending kettle volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Mig
Calories: 253 calories (Per 330ml)
Carbs: 24.3 g (Per 330ml)
Created: Tuesday September 22nd 2020
1.082
1.018
8.4%
119.2
8.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Crisp Malting - Finest Maris Otter6 kg Finest Maris Otter 38 3 60%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10%
0.50 kg United Kingdom - Golden Naked Oats0.5 kg Golden Naked Oats 33 10 5%
208 g Corn Sugar - Dextrose208 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.1%
300 g Maltodextrin300 g Maltodextrin 39 0 3%
1 kg dingamans - GB - dingamans - Dingamans - Aromatic Malt1 kg GB - dingamans - Dingamans - Aromatic Malt 35 20 10%
1 kg Warminster - GB - Warminster - Cara Malt1 kg GB - Warminster - Cara Malt 34 11.05 10%
10.01 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus (15 AA)20 g Columbus (15 AA) Hops Leaf/Whole 15 Boil 30 min 13.76 3.6%
50 g Columbus (15 AA)50 g Columbus (15 AA) Hops Leaf/Whole 15 Boil 15 min 22.22 8.9%
10 g El Dorado (15.7 AA)10 g El Dorado (15.7 AA) Hops Pellet 13 Boil 15 min 4.24 1.8%
30 g Columbus (15 AA)30 g Columbus (15 AA) Hops Leaf/Whole 15 Hopback at 80 °C 30 min 13.04 5.4%
175 g El Dorado (15.7 AA)175 g El Dorado (15.7 AA) Hops Pellet 13 Hopback at 80 °C 30 min 65.95 31.3%
275 g El Dorado (15.7 AA)275 g El Dorado (15.7 AA) Hops Pellet 13 Dry Hop 6 days 49.1%
560 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
11 g Phosphoric acid Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
0.50 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 682 B cells required
Mangrove Jack - Belgian Abbey M47
Amount:
0.50 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 682 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 207.5 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L mash Infusion 50 °C 65 °C 90 min
21 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 23
Mash volume with grains 28.6
Grain absorption losses -8.5
Remaining sparge water volume 26.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 39.9 L) 40
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 34.6 L) 34.5
Hops absorption losses (hopback) -1
Estimated amount in fermentor 33.5
Total: 49.2  
Equipment Profile Used: System Default
 
Notes

pre-boil pH = 5.35 so 3h chalk added but now 5.48 so 3ml phosphiric and now 5.40!
Post-boil = 5.24


24-1-21
Racked off primary
1-2-21 FG = 1016
13-1-21
275g Eldorado hops added
13-2-21
Cold Crashed
17-2-21
Racked, finings added. 2L loss, 1L sterile water added and cold crash continued

3-3-21
Racked with 50Oml loss. 208G Dextrose added with 500ML sterile water and 500g Maltodextrin.


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  • Last Updated: 2021-06-10 20:45 UTC