Coopers Tropical IPA - Beer Recipe - Brewer's Friend

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Coopers Tropical IPA

139 calories 10.3 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 80% (steeping grains only)
Source: Terry_G
Calories: 139 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)
Created: Friday October 30th 2020
1.043
1.005
5.0%
49.8
21.9
n/a
61.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Coopers - IPA Kit1.7 kg IPA Kit - (late fermenter addition) $ 11.74 / kg
$ 19.95 		12 1 32.7%
1.50 kg Coopers - Pale Malt1.5 kg Pale Malt - (late fermenter addition) $ 8.50 / kg
$ 12.75 		38 2.8 28.8%
1,000 g US - Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose $ 3.25 / kg
$ 3.25 		42 0.5 19.2%
1 kg AU - Light Dried Malt Extract1 kg Light Dried Malt Extract $ 9.50 / kg
$ 9.50 		46 120 19.2%
5.20 kg / $ 45.45
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops $ 0.18 / g
$ 3.66 		Pellet 11 Dry Hop at 22 °C 7 days 13.62 33.3%
20 g Mosaic20 g Mosaic Hops $ 0.16 / g
$ 3.10 		Pellet 12.5 Dry Hop at 22 °C 7 days 16.91 33.3%
20 g Galaxy20 g Galaxy Hops $ 0.17 / g
$ 3.44 		Pellet 14.25 Dry Hop at 22 °C 7 days 19.27 33.3%
60 g / $ 10.21
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 5.50 / each
$ 5.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 5.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 163 g       Temp: 29 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.1 L) 9.2
Mash volume with grains (equipment estimates 11.1 L) 10.2
Grain absorption losses (steeping) -1.5
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 10.9 L) 9
Boil off losses -2.9
Post boil volume 8
Top off amount 13
Going into fermentor 21
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

15 min steep of crushed Crystal Malt
Boil LDME and Dextrose first.
Heat Malt Extract and IPA can.
Pour a few litres into fermenter..
Add LDM and Dextrose mixture to fermenter then add can contents.
Stir contents and then add cold water.
Allow to cool to 16-24 degrees C then add yeast.

Wait 7 days before dry hopping (all hops).
Wait another 7 days before bottling.

Hydrometer readings.
OG = 1080

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  • Last Updated: 2020-11-03 07:24 UTC