4. PHILLY SOUR IPA - Beer Recipe - Brewer's Friend

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4. PHILLY SOUR IPA

159936 calories 12431.1 g 330 L
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Beer Stats
Method: All Grain
Style: Wild Specialty Beer
Boil Time: 60 min
Batch Size: 14.5 liters (fermentor volume)
Pre Boil Size: 17.8 liters
Post Boil Size: 14.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Imanol
Hop Utilization: 94%
Calories: 159936 calories (Per 330L)
Carbs: 12431.1 g (Per 330L)
Created: Sunday January 24th 2021
1.053
1.007
6.1%
25.8
16.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg Thomas Fawcett - Golden Promise Pale Ale Malt3 kg Golden Promise Pale Ale Malt 36.8 5.57 71.4%
0.50 kg Thomas Fawcett - Pale Crystal Malt0.5 kg Pale Crystal Malt 34 59.88 11.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 11.9%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose 42 4.8%
4.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Galena15 g Galena Hops Lupulin Pellet 12.7 Boil 15 min 16.55 6%
35 g Galena35 g Galena Hops Lupulin Pellet 12.7 Whirlpool at 80 °C 10 min 9.2 14%
100 g Barth-Haas - Enigma100 g Enigma Hops Lupulin Pellet 16.9 Dry Hop 3 days 40%
100 g Moutere100 g Moutere Hops Lupulin Pellet 14.5 Dry Hop 3 days 40%
250 g / 0.00 €
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
23.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 172.7 g       Temp: 20 °C       CO2 Level: 7 g/l
 
Target Water Profile
Mercadona Cortes
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
15 L Infusion 68 °C 63 °C 60 min
4 L Sparge 78 °C 75 °C 15 min
3 L Sparge 78 °C 75 °C 15 min
Starting Mash Thickness: 3.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 15
Mash volume with grains (equipment estimates 17.5 L) 17.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 10 L) 7.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 20.3 L) 17.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.5
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 14.5
Total: 22.6  
Equipment Profile Used: System Default
 
Notes

Receta elaborada tal cual está aquí.

La adición de dextrosa hasta máximo el 5% es para acentuar aromas a melocotón y para potenciar la acidificación. Añadir en últimos minutos del hervido para homogeneización y esterilizar.

Lote divido en dos para hacer dos dryhop, uno con Moutere y otro de Enigma. El dryhop será generoso ya que partimos de un PH bajo. 6 litros cada parte con 16,5gr/lt.

Ha tardado 11-12 días el proceso de fermentación. Según resultados, veré si repetir probando con Berliner o algo así.

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  • Last Updated: 2022-06-26 09:16 UTC