Winter Sunspot - Dark IPA - Beer Recipe - Brewer's Friend

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Winter Sunspot - Dark IPA

171 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Brown IPA
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.177 (recipe based estimate)
Post Boil Gravity: 1.445 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday May 8th 2021
1.056
1.011
6.1%
42.5
35.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Voyager Craft Malt - Pale Compass6 kg Pale Compass 38.1 5.95 44.9%
3 kg Joe White - Pilsner / Export Pilsner3 kg Pilsner / Export Pilsner 36.8 3.84 22.5%
0.50 kg German - CaraRed0.5 kg CaraRed 34 51.87 3.7%
0.35 kg Joe White - Roasted Barley0.35 kg Roasted Barley 29.9 1266.07 2.6%
1 kg Joe White - Wheat Malt1 kg Wheat Malt 37.3 4.24 7.5%
1 kg Honey1 kg Honey - (late boil kettle addition) 35 3.84 7.5%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 7.5%
0.50 kg Maltodextrin0.5 kg Maltodextrin - (late boil kettle addition) 39 3.7%
13.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Citra (11 AA)45 g Citra (11 AA) Hops Pellet 11 Boil 60 min 20.72 15%
30 g Cascade (7 AA)30 g Cascade (7 AA) Hops Pellet 7 Boil 45 min 7.67 10%
25 g Citra (11 AA)25 g Citra (11 AA) Hops Pellet 11 Boil 30 min 6.39 8.3%
50 g Citra (11 AA)50 g Citra (11 AA) Hops Pellet 11 Boil 15 min 6.14 16.7%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 5 min 1.49 6.7%
10 g Cascade (7 AA)10 g Cascade (7 AA) Hops Pellet 7 Boil 1 min 0.1 3.3%
60 g Cascade (7 AA)60 g Cascade (7 AA) Hops Pellet 7 Dry Hop (High Krausen) 5 days 20%
60 g Citra (11 AA)60 g Citra (11 AA) Hops Pellet 11 Dry Hop (High Krausen) 5 days 20%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium sulfate Water Agt Mash 2 hr.
3 g Calcium Chloride Water Agt Mash 2 hr.
3 g Citric acid Water Agt Mash 2 hr.
15 g Go-Ferm Other Boil 15 min.
15 g Yeast Nutrient Other Boil 15 min.
2 g Diammonium Phosphate (DAP) Other Boil 15 min.
3 g Irish Moss Fining Boil 15 min.
2 each Whirlfloc tablet Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 932 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 241.1 g       Temp: 22 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike 72 °C 65 °C 120 min
8 L Batch Sparge 78 °C 78 °C 10 min
16 L Top Off 20 °C 20 °C --
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (2.6 L/kg), your strike volume will exceeds the total water needed for the recipe (23.2 L). Reduce mash thickness to 2.09 L/kg or increase pre-boil volume to 16.5 L.  
Strike water volume at mash thickness of 2.6 L/kg 28.2
Mash volume with grains (equipment estimates -3.9 L) 35.4
Grain absorption losses -10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.6 L) 11.4
Volume increase from sugar/extract (late additions) 1.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 5.7
Top off amount 39.3
Going into fermentor 45
Total: 23.2  
Equipment Profile Used: System Default
 
Notes
  1. Begin this step 5 days prior. The starter must involve several supernatant discarding steps. 400g of DME, 100g of Sugar, 1g of Go-Ferm, 1g of Yeast nutrient, 0.5g of DAP, and 600mL of water. Boil for 15 minutes and cool until 30 degrees Celsius. Add two sachets of US-05 yeast to the reagent bottle and seal with an airlock. Allow the yeast to ferment until gravity is minimal. Pour off any clear liquid and top up with fresh wort, allowing the yeast to continue fermenting. Shake bottle regularly to oxygenate. Ferment and grow yeast for 5 days.

  2. 52L of water must be added to the fermenter and treated with 1.5 Campden tablets. This water is allowed to react for 24 hours, degassing. The water salts are added to the fermenter and homogenised. pH is tested at this point to ensure the reading is around 5.0-5.2. Then, to a stainless steel mash pot, add 26L of water. The remaining water should be transferred to a separate container and chilled in the fridge to assist later on in cooling the wort.

  3. Bring water to 55 degrees Celsius. Three grain bags are placed into the mash pot. The recirculating pump is set up and bazooka shield is placed underneath the grain bags. Once water is at the correct temperature, add all grain equally to all three grain bags. Begin mashing the grain and recirculating water on top of the grain bed to release starches. The mashing schedule is followed.

  4. After mashout, the grain bags are removed and drained in a separate pot. These bags are sparged with a total of 8L of water at 78 degrees Celsius. All the sparged water is added to the mash tun.

  5. The water is brought to a boil and a 60 minute timer and hop schedule are started. At 15 minutes, all adjuncts and sugars are added. The immersion chiller coil is also added and heat sterilized at this stage.

  6. At flameout, the chiller is started and temperature is brought down as close as possible to 20 degrees Celsius. When this wort is added to the fermenter, ensure it froths and oxygenates as it enters via pump. The extra water is added and topped off to 45L after losses. Oxygenate this water as much as possible before adding. This can be added by the same water pump as the wort. The yeast starter's supernatant is poured off and the yeast cake is then added and the fermenter is sealed.

  7. Ferment at 15psi for 14 days. At 2 days, using the collection container, dry hop (according to the hop schedule) anaerobically with multiple CO2 flushes at High Krausen. Further dry hop with Simcoe at 10 days via the same method. Use both of these attempts to remove 2L of solid trub after every container is opened to the fermenter and settled over the course of a few days.

  8. The final amount of trub is removed from the fermenter via the collection container including 300g of table sugar for secondary fermentation. The clean fermenter is now allowed to condition and clarify for 4 weeks. At this stage, several glass sample bottles (6-8) can be prepared with the counterpressure bottle filler.

  9. Keg and condition for 5 days at 6 degrees Celsius and 5psi before serving.
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  • Last Updated: 2021-06-22 09:58 UTC