De Ranke XX Bitter Clone - Beer Recipe - Brewer's Friend

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De Ranke XX Bitter Clone

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 24.2 liters (fermentor volume)
Pre Boil Size: 26.9 liters
Post Boil Size: 24.2 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Grant Tickle
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday January 10th 2021
1.066
1.018
6.2%
61.8
7.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Dingemans - Pilsen7 kg Pilsen 36.8 3.04 100%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
95 g Brewer's Gold95 g Brewer's Gold Hops Leaf/Whole 6.79 Boil 60 min 56.64 55.9%
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 5 min 5.12 44.1%
170 g / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
11.50 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Strike 47.2 °C 40 °C 10 min
4.7 L Temperature 100 °C 58 °C 10 min
1.6 L Temperature 100 °C 62 °C 10 min
2 L Temperature 100 °C 66 °C 30 min
2.6 L Temperature 100 °C 70 °C 30 min
16.3 L Fly Sparge 80 °C 76 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.7
Mash volume with grains 26.3
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 17 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 26.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 24.2
Going into fermentor 24.2
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Ferment at 15C.
Raise to 20C for 3 day diacetyl rest.
Condition at 15C.

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  • Public: Yup, Shared
  • Last Updated: 2021-06-02 20:59 UTC