Star American Hazy IPA - Beer Recipe - Brewer's Friend

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Star American Hazy IPA

205 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ricardo Peña
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Monday October 26th 2020
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1.067
1.012
7.3%
51.8
11.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Ireks - Pale Ale Malt4.5 kg Pale Ale Malt 36.8 2.8 70.3%
0.45 kg Ireks - Crystal Teak0.45 kg Crystal Teak 55 35 7%
0.45 kg Flaked Oats0.45 kg Flaked Oats 33 2.2 7%
1 kg Castle Malting - Château Biscuit1 kg Château Biscuit 35 17 15.6%
6.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hops Direct - Centennial20 g Centennial Hops Pellet 9.7 Boil at 100 °C 60 min 23.78 11.1%
80 g Hops Direct - Citra80 g Citra Hops Pellet 11.8 Dry Hop at 18 °C 5 days 44.4%
30 g Yakima Chief Hops - Mosaic30 g Mosaic Hops Pellet 12.25 Dry Hop at 18 °C 5 days 16.7%
50 g Hops Direct - Centennial50 g Centennial Hops Pellet 9.7 Whirlpool at 80 °C 5 min 27.98 27.8%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
10.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
15 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Star Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 10 50 180 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.2 L Strike 73 °C 67 °C 60 min
19 L Sparge 79 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.2
Mash volume with grains 23.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.1 L) 22
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.8 L) 20.8
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

5.6 de PH al iniciar la maceracion
agregar acido para bajar PH a 5.4 30 mins despues de iniciado el macerado
remover bien mosto previo a hervor tomar prueba de PH y densidad

21 grados hasta que comienza fermentacion
19 grados hasta final de fermentacion
subir a 21 grados descanso de diacetilo
al terminar descanso de diacetilo bajar a 14grados para hacer dry hopping y dryhpping de 5 dias
DRY HOPPING por 70% Simcoe y 30% de Citra..
7 a 10 dias de cold crash a 1 grado

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  • Public: Yup, Shared
  • Last Updated: 2020-11-10 21:28 UTC