Naleki/Precipice - Mountain IPA - Dai Kide - Beer Recipe - Brewer's Friend

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Naleki/Precipice - Mountain IPA - Dai Kide

174 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 40 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday May 2nd 2021
1.057
1.011
6.1%
40.0
9.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg US - Pale 2-Row2 kg Pale 2-Row 37 1.8 57.1%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 28.6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 14.3%
3.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Azacca (15 AA)10 g Azacca (15 AA) Hops Pellet 15 Boil at 100 °C 10 min 11.24 4%
30 g Azacca (15 AA)30 g Azacca (15 AA) Hops Pellet 15 Whirlpool at 78 °C 30 min 10.39 12%
30 g Yakima Valley Hops - Mosaic30 g Mosaic Hops Pellet 11.5 Whirlpool at 78 °C 30 min 7.96 12%
30 g Yakima Valley Hops - Sabro (15.1 AA)30 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 78 °C 30 min 10.46 12%
50 g Azacca (15 AA)50 g Azacca (15 AA) Hops Pellet 15 Dry Hop (High Krausen) at 20 °C Day 3 20%
50 g Yakima Valley Hops - Mosaic50 g Mosaic Hops Pellet 11.5 Dry Hop (High Krausen) at 20 °C Day 3 20%
50 g Yakima Valley Hops - Sabro (15.1 AA)50 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop (High Krausen) at 20 °C Day 3 20%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
2 g Gypsum Water Agt Mash 40 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1 each Campden Tablets Water Agt Mash 40 min.
3 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
BSI - A-18 London Ale III
Amount:
0.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 57.4 g       Temp: 30 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
167.7 6 7 151.4 102.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Single Infusion Mash Infusion 67 °C 67 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 21.4
Mash volume with grains 23.7
Grain absorption losses -3.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.9 L) 17
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 13.2 L) 13
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 12.6
Total: 21.4  
Equipment Profile Used: System Default
 
Notes

Add 2ml of lactic acid post boil to increase mouthfeel and counteract the Ph raise during dry hopping.

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  • Last Updated: 2021-10-02 07:41 UTC