Amarillo Smash Belgian IPA - Beer 91 - Beer Recipe - Brewer's Friend

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Amarillo Smash Belgian IPA - Beer 91

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 95% (ending kettle)
Source: Mig
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Tuesday March 9th 2021
1.062
1.015
6.1%
92.3
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Crisp Malting - Finest Maris Otter7 kg Finest Maris Otter 38 3 93.9%
207 g Corn Sugar - Dextrose207 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.8%
250 g Maltodextrin250 g Maltodextrin - (late boil kettle addition) 39 0 3.4%
7,457 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Amarillo 300 g Amarillo Hops Pellet 9 Boil 15 min 92.32 60%
200 g Amarillo200 g Amarillo Hops Pellet 9 Dry Hop 6 days 40%
500 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
10 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.
1 g Baking Soda Water Agt Mash 1 hr.
14 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
700 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 675 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 207.5 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
23 L Infusion 50 °C 65 °C 120 min
23 L Sparge 50 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.9
Mash volume with grains 23.5
Grain absorption losses -7
Remaining sparge water volume 28
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.5 L) 39
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 32 L) 35.5
Estimated amount in fermentor 35.5
Total: 46.9  
Equipment Profile Used: System Default
 
Notes

mash/sparge pH = 5.36 - 5.40
pre boil pH = 5.40
Post boil pH = 4.98
Beer pH =

Hops - reused from Dry hop Beer 90

30-03-21
Racked off hops (saved), with l L loss, 1.5L sterile water added.

FG = 1013
ABV = 6.03
IBU = 92

04-03-21- return to Cold Crash

14-04-21 - rACKED WITH 700ML Loss and 500ml water with dextrose and maltodextrin added = bottled

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  • Last Updated: 2021-04-14 15:01 UTC