Belgian IPA (Simcoe, Amarillo) - Beer 90 - Beer Recipe - Brewer's Friend

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Belgian IPA (Simcoe, Amarillo) - Beer 90

226 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 120 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 95% (ending kettle)
Source: Mig
Calories: 226 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday February 2nd 2021
1.074
1.012
8.1%
90.7
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Barke Pilsner Malt5 kg Barke Pilsner Malt 37.03 1.75 57.4%
2 kg Weyermann - Barke Munich Malt2 kg Barke Munich Malt 37 8 23%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 38 5.7%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.5%
207 g Corn Sugar - Dextrose207 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.4%
8.71 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 13.3 Boil 60 min 9.96 2%
25 g Charles Faram - Amarillo25 g Amarillo Hops Pellet 9 Boil 30 min 12.94 4.9%
50 g Simcoe50 g Simcoe Hops Pellet 13.3 Boil 30 min 38.26 9.8%
30 g Charles Faram - Amarillo30 g Amarillo Hops Pellet 9 Boil 10 min 7.33 5.9%
30 g Simcoe30 g Simcoe Hops Pellet 13.3 Boil 10 min 10.83 5.9%
45 g Charles Faram - Amarillo45 g Amarillo Hops Pellet 9 Whirlpool at 80 °C 30 min 3.57 8.8%
20 g Simcoe20 g Simcoe Hops Pellet 13.3 Whirlpool at 80 °C 30 min 7.82 3.9%
50 g Charles Faram - Amarillo50 g Amarillo Hops Pellet 9 Hopback at 60 °C 20 min 9.8%
50 g Simcoe50 g Simcoe Hops Pellet 13.3 Hopback at 60 °C 0 min 9.8%
200 g Charles Faram - Amarillo200 g Amarillo Hops Pellet 9 Dry Hop at 20 °C 6 days 39.2%
510 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Water Agt Mash 1 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
0.70 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 611 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 207.g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 55 °C 65 °C 90 min
28.5 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.13 L. Suggest reducing initial water volume to 44.72 L and adding 0.73 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 20.3
Mash volume with grains 25.2
Grain absorption losses -7.5
Remaining sparge water volume 32.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.4 L) 44
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 32.6 L) 34
Hops absorption losses (whirlpool, hop stand) -0.3
Hops absorption losses (hopback) -0.5
Estimated amount in fermentor 33.2
Total: 52.4  
Equipment Profile Used: System Default
 
Notes

preboil pH = 5.40
Postboil pH = 5.25 (2ml lactic added) estimated = 5.10
19-2-21
Racked off yeast. FG now 1012!

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  • Last Updated: 2021-03-23 16:02 UTC