Black IPA 23L - Brew it Bru - Beer Recipe - Brewer's Friend

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Black IPA 23L - Brew it Bru

244 calories 21.7 g 0.440 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Taylor Brew it Bru
Calories: 244 calories (Per 0.440L)
Carbs: 21.7 g (Per 0.440L)
Created: Tuesday May 25th 2021
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OG: 1.066 FG: 1.013 ABV: 7.0% IBU: 56

1.060
1.011
6.5%
65.0
31.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pale Ale5 kg Pale Ale 39 2.3 85.8%
275 g Simpsons - Crystal T50275 g Crystal T50 34 50 4.7%
175 g Weyermann - CaraAroma175 g CaraAroma 36 140 3%
200 g Simpsons - Chocolate Malt200 g Chocolate Malt 31.7 444 3.4%
175 g Weyermann - Carafa Special Type III175 g Carafa Special Type III 29.9 525 3%
5,825 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Columbus30 g Columbus Hops Pellet 16 Boil 60 min 52.24 30%
20 g Chinook20 g Chinook Hops Pellet 11.8 Boil 15 min 12.75 20%
30 g Chinook30 g Chinook Hops Pellet 11.8 Dry Hop Day 5 30%
20 g Columbus20 g Columbus Hops Pellet 16 Dry Hop Day 0 20%
100 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
20 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 165.7 g       Temp: 20 °C       CO2 Level: 2.5 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
18 L Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag Strike 67 °C 65 °C 60 min
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge 75 °C 75 °C 10 min
16 L Add sparge water until a pre boil volume of 27L has been reached Sparge 75 °C 75 °C 15 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.3
Mash volume with grains 25.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.4 L) 12.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Add the dry hops after 4 days of fermentation or once you are 10 points away from final gravity. Ideally add them in a sanitized hop bag/sock and remove after 3 - 5 days.

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  • Public: Yup, Shared
  • Last Updated: 2022-07-29 11:15 UTC