ROZO IPA - Beer Recipe - Brewer's Friend

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ROZO IPA

176 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 8.81 liters
Post Boil Size: 10.1 liters
Pre Boil Gravity: 1.112 (recipe based estimate)
Post Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday December 2nd 2020
1.058
1.010
6.3%
24.2
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,463 g American - Pale Ale3463 g Pale Ale 37 3.5 85.9%
283.30 g American - Vienna283.3 g Vienna 35 4 7%
283.30 g Crisp Malting - Cara Gold malt283.3 g Cara Gold malt 34 14 7%
4,029.60 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.30 g Centennial28.3 g Centennial Hops Pellet 10 Boil 60 min 24.22 19.1%
18.90 g Centennial18.9 g Centennial Hops Pellet 10 Boil 0 min 12.8%
50.40 g Centennial50.4 g Centennial Hops Pellet 10 Dry Hop 0 days 34.1%
50.40 g Mosaic50.4 g Mosaic Hops Pellet 12.5 Dry Hop 0 days 34.1%
148 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Irish Moss Fining Mash 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.30 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.81 L Strike 66 °C 66 °C 90 min
Strike 76 °C 76 °C 5 min
10.1 L Sparge 82 °C 82 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 66 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6
Mash volume with grains (equipment estimates 1.8 L) 8.7
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 14.9 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 8.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10.1
Top off amount 6.9
Going into fermentor 17
Total: 13.7  
Equipment Profile Used: System Default
 
Notes

-27,5 kg de pale ale
-2,25kg de vienna
-2,25kg de cara gold (cara munich type 2 chez weyermann)
Pour 70 litres d’eau a l’infusion a 66 degré celsius pendant 90 minutes.
Ensuite on monte a 76 degré pour 5 minutes pour l’arret de la réaction enzymatique et on rince avec 80 litres d’eau a 82 degré.
Ce qui nous donne 145 litres de moult pour l’ébullition.

Une fois qu’on atteint l’ébu, on met 225gr de centennial.
C’est parti pour 60 minutes.
15 minutes avant la fin on met 20gr d’irish moss
A 0 minute on coupe la chauffe et on met 150gr de centennial.
On fair notre whirlpool et ok attaque le refroidissement.

On utilise la levure us05
On vise une densité initiale de 1059 et un finale de 1012.

Quand t’es proche de la densité finale, après une semaine (ou plus si il fait très froid ;-) tu purges les levures et tu met 400gr de mosaic et 400gr de centennial. Sachant qu’on doit avoir 135l en fermenteur.

Pour la levure on met 90 gr

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  • Last Updated: 2020-12-02 22:01 UTC