Pops Juicy 6 Hops - Beer Recipe - Brewer's Friend

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Pops Juicy 6 Hops

211 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 211 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Wednesday September 30th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Bestmalz - BEST Pilsen6 kg BEST Pilsen 37 1.9 84.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 7%
0.10 kg Weyermann - Acidulated0.1 kg Acidulated 27 3.4 1.4%
7.10 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil at 100 °C 15 min 30.87 16.7%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Boil at 100 °C 5 min 14.14 16.7%
50 g Azacca50 g Azacca Hops Pellet 15 Whirlpool at 2 °C 5 min 16.7%
50 g Barth-Haas - Cashmere50 g Cashmere Hops Pellet 8.5 Whirlpool at 2 °C 5 min 16.7%
50 g Ella50 g Ella Hops Pellet 14.8 Dry Hop at 2 °C 5 days 16.7%
50 g Jarrylo50 g Jarrylo Hops Pellet 16.3 Dry Hop at 2 °C 5 days 16.7%
300 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2.20 g Enzima Ultraflo Max Water Agt Mash 1 hr.
1 tsp Yeast Nutrient Other Boil 15 min.
1 tsp Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 278 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.87 bar       Temp: 8 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128.8 20.3 6.4 142.3 100 83.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 55 °C 5 min
Infusion -- 67 °C 60 min
14 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.9
Mash volume with grains 30.6
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 10.8 L) 12.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22.5 L) 25
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 22
Total: 38  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,66

Adição dos sais e da enzima ultraflo max nos 34 litros de água.
Perfil da água objetivo para o estilo:
Cálcio - 130 mg/l
Magnésio - 20 mg/l
Sódio - <100 mg/l
Cloreto - 150 mg/l
Sulfato - 100 mg/l
Alcalinidade Total - Esperado 81
Alcalinidade Residual - Esperado -22
PH 5,5 - Esperado

Relação sulfato/cloreto - 0,7 - Maltado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermento US-05
Starter com 1,1L e 110g DME: 0.77M cells / mL / °P

Fermentação:
3 dia a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.

Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.


Lupulagem:
Mosaic na fervura 15 min.
Galaxy na fervura 5 min.
Cashmere e Azacca a 80°C
Ella na 1ª fermentação
Jarrylo - Dry hop - Temperatura 5° C nos ultimos 5 dias, antes do envaze.

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  • Last Updated: 2020-10-23 20:09 UTC