Cascade-Amarillo IPA. Beer 92 - Beer Recipe - Brewer's Friend

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Cascade-Amarillo IPA. Beer 92

205 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 34.8 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 98% (ending kettle)
Source: Mig
Calories: 205 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Tuesday April 6th 2021
1.067
1.013
7.0%
137.3
6.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Finest Maris Otter5 kg Finest Maris Otter 38 3 65.8%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.2%
1 kg Weyermann - Barke Munich Malt1 kg Barke Munich Malt 37 8 13.2%
200 g Belgian Candi Sugar - Amber/Brown (60L)200 g Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 60 2.6%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 2.6%
200 g Maltodextrin200 g Maltodextrin 39 0 2.6%
7.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Amarillo 100 g Amarillo Hops Pellet 9 Boil 30 min 46.94 18.2%
100 g Cascade (7 AA)100 g Cascade (7 AA) Hops Pellet 7 Boil 30 min 36.51 18.2%
100 g Charles Faram - Amarillo100 g Amarillo Hops Pellet 9 Boil 15 min 30.31 18.2%
100 g Cascade (7 AA)100 g Cascade (7 AA) Hops Pellet 7 Boil 15 min 23.57 18.2%
150 g Charles Faram - Amarillo150 g Amarillo Hops Pellet 9 Dry Hop 6 days 27.3%
550 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
14 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
800 Milliliters
Cost:
Attenuation (custom):
79%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 570 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 200 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
boiled 1L too much
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L Infusion 55 °C 65 °C 90 min
24.5 L 30 Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
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 27.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 42.4 L) 39
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -2
Post boil volume (equipment estimates 31.4 L) 34.8
Estimated amount in fermentor 34.8
Total: 46.6  
Equipment Profile Used: System Default
 
Notes

Mash pH = 5.340 - 5.44 (1.5m Lactic at 80%)
Pre-Boil pH = 5.39
post boil pH = 5.10

26-05-21
Bottled. Racked with 800ml loss, 200g Dextrose and 200g Malto Dextrine added with sterilewater (800m total liquid).

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  • Last Updated: 2021-05-26 23:38 UTC