Belgian IPA II - Beer Recipe - Brewer's Friend

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Belgian IPA II

205 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 85 liters
Pre Boil Gravity: 1.020 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Mátépapi
No Chill: 5 minute extended hop boil time
Calories: 205 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Sunday November 22nd 2020
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OG: 1.062 FG: 1.010 ABV: 6.9% IBU: 70

1.067
1.012
7.2%
69.2
5.5
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.51 kg Franco-Belges - Pilsen Malt5.51 kg Pilsen Malt 39 1.7 77.3%
0.15 kg Dingemans - Aromatic Malt0.15 kg Aromatic Malt 36.3 19 2.1%
0.72 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.715 kg Belgian Candi Syrup - Golden (5L) 32 5 10%
0.36 kg Torrified Wheat0.36 kg Torrified Wheat 36 2 5%
0.36 kg German - Carapils0.36 kg Carapils 35 1.3 5%
0.04 kg Belgian - Special B0.035 kg Special B 34 115 0.5%
7.13 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum (15 AA)15 g Magnum (15 AA) Hops Leaf/Whole 12 Boil 60 min 21.21 4.5%
20 g Calypso (13 AA)20 g Calypso (13 AA) Hops Pellet 13 Boil 10 min 16.42 6.1%
40 g Mosaic (12.5 AA)40 g Mosaic (12.5 AA) Hops Pellet 12.5 Aroma 10 min 31.58 12.1%
40 g Calypso (13 AA)40 g Calypso (13 AA) Hops Pellet 13 Whirlpool at 42 °C 30 min 12.1%
25 g Motueka25 g Motueka Hops Leaf/Whole 7 Whirlpool at 42 °C 30 min 7.6%
30 g Mosaic (12.5 AA)30 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 42 °C 30 min 9.1%
40 g Calypso (13 AA)40 g Calypso (13 AA) Hops Pellet 13 Dry Hop 2 days 12.1%
45 g Mosaic (12.5 AA)45 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 2 days 13.6%
75 g Motueka (7 AA)75 g Motueka (7 AA) Hops Pellet 7 Dry Hop 2 days 22.7%
330 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
800 g Pear halves Other Secondary 4 days
250 ml Sauvignon grape must Water Agt Mash 0 min.
500 ml Glucor Other Bottling 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
0.03 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Pale Ales, Bitters and IPAs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
200 25 30 200 350 1
Add 17.2g DWB to mash
Add 3.5ml AMS to 10L liquor
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 52 °C 10 min
Infusion 52 °C 65 °C 45 min
12 L Infusion -- 78 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 22.5
Mash volume with grains 26.7
Grain absorption losses -6.4
Remaining sparge water volume 69.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 34.9 L) 85
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 76.1 L) 26
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 25.5
Total: 91.8  
Equipment Profile Used: System Default
 
Notes

Slow sparge using gravity to fill kettle

Heat HLT to 85degC

Mash in at 52degC for 10 mins
Raise (15 mins) to 65 for 45 mins
Sparge at 78degC

Add whirlpool hops at 80degC but continue to recirc chill to 42degC

Split ferm - Add pear halves and Sauvignon grape must to one and pitch lager yeast starter

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  • Last Updated: 2022-11-05 17:04 UTC