St Austell Proper Job IPA - Beer Recipe - Brewer's Friend

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St Austell Proper Job IPA

153 calories 15.5 g 330 ml
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Beer Stats
Method: Extract
Style: English IPA
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.128 (recipe based estimate)
Post Boil Gravity: 1.165 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday March 10th 2021
1.050
1.012
5.0%
24.4
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 22.7%
2.50 kg Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light 42 4 56.8%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose 42 0.5 9.1%
0.50 kg Munich Dark 20L0.5 kg Munich Dark 20L 34 20 11.4%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Leaf/Whole 13 Boil 60 min 12.91 11.8%
26 g Willamette26 g Willamette Hops Leaf/Whole 4.5 Boil 60 min 5.81 15.4%
10 g Chinook10 g Chinook Hops Leaf/Whole 13 Boil 15 min 3.2 5.9%
22 g Willamette22 g Willamette Hops Leaf/Whole 4.5 Boil 15 min 2.44 13%
16 g Chinook16 g Chinook Hops Leaf/Whole 13 Boil 0 min 9.5%
32 g Willamette32 g Willamette Hops Leaf/Whole 4.5 Boil 0 min 18.9%
43 g Cascade43 g Cascade Hops Leaf/Whole 7 Boil 0 min 25.4%
169 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 25.5 g       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike -- 70 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 14.1 L) 8.6
Mash volume with grains (equipment estimates 14.1 L) 9.6
Grain absorption losses (steeping) -1.5
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 14.5 L) 9
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume 7
Top off amount 16
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 24.6  
Equipment Profile Used: System Default
 
Notes

Base Recipe from: https://www.homebrewinguk.com/post/hbuk5-ipa-1st-place-recipe-improper-job-10294971?pid=1309752330&highlight=proper job

Malt / Hop details: https://www.staustellbrewery.co.uk/proper-job

Used Maris Otter only as per St Austell details.

Lowered malt in order to aim for a lower ABV like the cask edition (4.5% versus 5.5% bottled).

Used Nottingham ale yeast only because of previous use and what I have access to here in Germany via my usual seller.

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  • Last Updated: 2022-06-23 09:37 UTC