Batumi - Hazy IPA - Dai Kide - Beer Recipe - Brewer's Friend

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Batumi - Hazy IPA - Dai Kide

177 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 40 min
Batch Size: 16 liters (ending kettle volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Thursday January 14th 2021
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OG: 1.058 FG: 1.011 ABV: 6.1% IBU: 50

1.058
1.012
6.1%
41.5
7.1
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Weyermann - Pale Ale3.6 kg Pale Ale 39 2.3 81.8%
0.20 kg Weyermann - CaraWheat0.2 kg CaraWheat 31 45 4.5%
0.40 kg Rolled Oats0.4 kg Rolled Oats 33 2.2 9.1%
0.20 kg Brewferm - Spraymalt - Light0.2 kg Spraymalt - Light - (late boil kettle addition) 0 2.56 4.5%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Chief Hops - Citra10 g Citra Hops Pellet 12.8 Boil at 100 °C 5 min 4.17 3.4%
10 g Amarillo10 g Amarillo Hops Pellet 8.2 Boil at 100 °C 5 min 2.67 3.4%
25 g BSG - Nelson Sauvin25 g Nelson Sauvin Hops Pellet 10.7 Whirlpool at 74 °C 20 min 16.72 8.5%
35 g Amarillo35 g Amarillo Hops Pellet 8.2 Whirlpool at 74 °C 20 min 17.94 11.9%
75 g Nelson Sauvin75 g Nelson Sauvin Hops Pellet 10.7 Dry Hop (High Krausen) at 22 °C Day 3 25.4%
60 g Amarillo60 g Amarillo Hops Pellet 8.2 Dry Hop (High Krausen) at 22 °C Day 3 20.3%
80 g Citra80 g Citra Hops Pellet 12.8 Dry Hop at 22 °C Day 3 27.1%
295 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
124.2 6 7 99.5 44.9 2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash In Temperature 68 °C 68 °C 40 min
20 L Mash Out Temperature 68 °C 72 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 25.1
Mash volume with grains 27.9
Grain absorption losses -4.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.7 L) 20
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.3 L) 16
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 15.7
Total: 25.1  
Equipment Profile Used: System Default
"Batumi - Hazy IPA - Dai Kide" American IPA beer recipe by Dai Kide. BIAB, ABV 6.14%, IBU 41.5, SRM 7.11, Fermentables: (Pale Ale, CaraWheat, Rolled Oats, Spraymalt - Light) Hops: (Citra, Amarillo, Nelson Sauvin) Other: (Calcium Chloride (dihydrate), Gypsum, Chalk)
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  • Public: Yup, Shared
  • Last Updated: 2021-10-02 10:32 UTC