Brew 55 - Stay Calm IPA 4/5/21 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Brew 55 - Stay Calm IPA 4/5/21

161 calories 16.6 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 75 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday May 3rd 2021
1.049
1.012
4.9%
41.7
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 kg New Zealand - Ale Malt9.5 kg Ale Malt 37.4 3.05 90.5%
1 kg Gladfield - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 9.5%
10.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Pacific Gem20 g Pacific Gem Hops Pellet 15.4 Boil 75 min 17.98 6.1%
60 g Wakatu60 g Wakatu Hops Pellet 3 Boil 10 min 3.65 18.2%
30 g Citra30 g Citra Hops Pellet 11 Boil 5 min 3.68 9.1%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 5 min 4.18 9.1%
50 g Citra50 g Citra Hops Pellet 11 Hopback at 88 °C 10 min 5.73 15.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Hopback at 88 °C 10 min 6.51 15.2%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop 4 days 7.6%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 12.1%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 7.6%
330 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12.50 g Irish Moss Fining Boil 15 min.
Priming
CO2 Level: 2.45 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
30 L Infusion 74 °C 67 °C 75 min
30 L Sparge 75 °C 75 °C 45 min
Starting Mash Thickness: 2.85 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.33 L. Suggest reducing initial water volume to 45.4 L and adding 10.93 L sparge/top-off.  
Strike water volume at mash thickness of 2.9 L/kg 29.9
Mash volume with grains 36.9
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 37.8 L) 39.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 58
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 48.5 L) 52
Hops absorption losses (hopback) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 51.5 L) 48
Total: 69.4  
Equipment Profile Used: System Default
 
Notes

Mash start 0900. Mash water treated 2 tsp Gypsum and 2 tsp Epsom, sparge water treated with 1 tsp gypsum and 1 tsp epsom.
Start recirculating at 0945 with temp at 66C.
Start sparge at 1015 - 1100 - collect 60Litres.
Boiling at 1125 - add 20gms Pacific Gem in spider.
Add Irish Moss and 60gms Wakatu ( into spider ) at 1225 for 10 mins. Add 40gms Citra and 40gms Mosaic at 1235 for 5 mins. Put cooling coil in at 1235.
Flame out at 1240. Start cooling with 2 fans to drop to 87C then add 50gms Citra and 50gms Mosaic into kettle for Hopback at 1250. Steep for 10mins then cooling back on at 1300 - 2 fans 2 coils.
55C at 1310, 50C at 1313, 40C at 1320, 35C at 1324, 30C at 1330, 25C at 1340, 20C at 1400. Remove coil and spider at 1400 and hand Whirlpool for 2 mins, then let settle for 30mins.
Start runoff to SS64 at 1432. OG 1049/50. Collect 48L = 72%.
Saturate 2 sachets of S04 and pitch at 1550. Temp 23.1C.
Go well Brew 55.
Wed 5/5 0840 bubbling every 10-12 secs. Temp at 20.3C. Bubbling every 5-6 secs at 1120, very 4-5 secs at 1445.
Thu 6/5 0900 bubbling pretty much continuously good clean yeast smell. Temp 20.9C ambient 17.4C. 1430 21.4C A -18.6C
Fri 7/5 still bubbling continuously good healthy yeast smell. Bubbling slowed/ less vigourous at 1640 Temp 21C.
Sun 8/5 bubbling slowed to every 6.7 secs. Temp F-19.4C/ A-19.5C. Taste and smell good malt hop deliciousness/ aroma.
Monday 10/5 wrap plate heater in towels to bring temp up for Diacetyl rest. Tues 0945 temp at 21.1C
Thurs 13/5 FG = 1012 - runoff 19L to keg6. Add 25gms Citra, 40gms Mosaic and 25gms Amarillo for dry hop into remaining 28L.
Mon 17/5 Delicious fresh dryhop aroma and taste compared to earlier non dryhop keg. Runoff 18-19L to Keg1and remaining 7ishL to MiniKeg.

Last Updated and Sharing
 
363
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-26 01:52 UTC