Bohemian IPA - Beer Recipe - Brewer's Friend

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Bohemian IPA

177 calories 20.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 40 min
Batch Size: 23.72 liters (ending kettle volume)
Pre Boil Size: 29.71 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday April 2nd 2021
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OG: 1.051 FG: 1.009 ABV: 5.5% IBU: 38

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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Voyager Craft Malt - Vienna Schooner1500 g Vienna Schooner 36 6.09 28.3%
400 g Joe White - Wheat Malt400 g Wheat Malt 37.3 2.15 7.5%
1,500 g Joe White - Pilsner / Export Pilsner1500 g Pilsner / Export Pilsner 36.8 2 28.3%
1,500 g Voyager Craft Malt - Pale Compass1500 g Pale Compass 38.1 2.79 28.3%
400 g Gladfield - Dextrose400 g Dextrose - (late boil kettle addition) 46 0 7.5%
5,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 15 Boil 40 min 30.62 12.1%
20 g Perle20 g Perle Hops Pellet 8.2 Boil 20 min 11.55 12.1%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 1 min 1.25 15.2%
25 g Centennial25 g Centennial Hops Pellet 10 Dry Hop (High Krausen) 5 days 15.2%
75 g Cascade75 g Cascade Hops Pellet 7 Dry Hop (High Krausen) 5 days 45.5%
165 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
5 g Irish Moss Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
10 g Go-Ferm Other Boil 15 min.
3 g CaCl2 Water Agt Mash 2 hr.
4 g Citric acid Water Agt Mash 2 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 333 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.83 bar       Temp: 4 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
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
25 L (a) Protein rest (20 mins), (b) Beta Amylase (40 mins), (c) Alpha Amylase (60 mins). Strike 50 °C 62 °C 120 min
2.5 L Half the grain (1) Batch Sparge 78 °C 78 °C 5 min
2.5 L Half the grain (2) Batch Sparge 78 °C 78 °C 5 min
Quick Water Requirements
Water Liters
Total strike volume 35.5
Mash volume with grains 38.7
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.6 L) 29.7
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 25.8 L) 23.7
Estimated amount in fermentor 23.7
Total: 35.5  
Equipment Profile Used: System Default
 
Notes
  1. Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.

  2. To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use.
    Bring the 25L of water to 50 degrees Celsius and circulate the water through pump.

  3. All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
    (a) Protein rest - 20 minutes at 40-60 degrees.
    (b) Beta Amylase - 40 minutes at 60-62 degrees Celsius.
    (c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius.
    (d) Mash out - 10 minutes at 78 degrees Celsius.
    (e) Grain removal and draining (each bag drains into its own pot)
    (f) Sparge - 2.5L of water is sparged through the grains and added to the mash.

  4. The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.

  5. At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose.

  6. Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.

  7. At flame out time, begin immersion cooling with ice chiller.

  8. Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter.

  9. The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.

  10. Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule.

  11. Further ferment until 14 days have elapsed since the yeast pitching.

  12. Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.

  13. Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.
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  • Last Updated: 2021-04-02 15:04 UTC