Verdant IPA v 1 - Beer Recipe - Brewer's Friend

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Verdant IPA v 1

164 calories 15.2 g 12 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 7.7 liters
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.124 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 98%
Calories: 164 calories (Per 12ml)
Carbs: 15.2 g (Per 12ml)
Created: Thursday September 2nd 2021
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OG: 1.052 FG: 1.013 ABV: 5.1% IBU: 25

1.050
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5.3%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.66 kg Simpsons - Finest Pale Ale Maris Otter2.659 kg Finest Pale Ale Maris Otter 37 2.6 60.1%
0.75 kg Simpsons - Vienna0.753 kg Vienna 36 3.5 17%
0.66 kg Flaked Oats0.655 kg Flaked Oats 33 2.2 14.8%
0.22 kg Thomas Fawcett - Pale Crystal Malt0.222 kg Pale Crystal Malt 34 23 5%
0.13 kg Weyermann - Carapils0.133 kg Carapils 34.5 2.1 3%
4.42 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Boil 10 min 7.74 12.5%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 12.5 Boil 10 min 9.67 12.5%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Hop Stand at 78 °C 20 min 3.95 12.5%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 12.5 Hop Stand at 78 °C 20 min 4.93 12.5%
50 g Centennial50 g Centennial Hops Leaf/Whole 10 Dry Hop Day 3 25%
50 g Mosaic50 g Mosaic Hops Leaf/Whole 12.5 Dry Hop Day 3 25%
200 g / £ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 8.8
Mash volume with grains (equipment estimates 0.2 L) 11.8
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 10.1 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.7 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 7.7
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 11.6
Going into fermentor 19
Total: 16.3  
Equipment Profile Used: System Default
 
Notes

All Grain

BrewZilla / RoboBrew 35L
75% efficiency
Batch Volume: 19 L
Boil Time: 60 min

Mash Water: 20.04 L
Sparge Water: 6.38 L
Total Water: 26.42 L
Boil Volume: 23.83 L
Pre-Boil Gravity: 1.046

Vitals
Original Gravity: 1.053
Final Gravity (Fixed): 1.007
IBU (Tinseth): 40
BU/GU: 0.75
Colour: 9.5 EBC

Mash
Mash 1 — 65 °C — 60 min
Mash Out — 75 °C — 10 min

Malts (4.431 kg)
2.659 kg (60%) — Muntons Maris Otter Malt — Grain — 5.9 EBC
753 g (17%) — Castle Malting Chateau Vienna — Grain — 5.5 EBC
665 g (15%) — Oats, Flaked — Grain — 2 EBC
222 g (5%) — Castle Malting Chateau Cara Blond — Grain — 20 EBC
133 g (3%) — Carapils/Carafoam — Grain — 4 EBC

Hops (200 g)
25 g (13 IBU) — Centennial 8.5% — Boil — 10 min
25 g (18 IBU) — Mosaic 12% — Boil — 10 min
25 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand @ 80 °C
25 g (6 IBU) — Mosaic 12% — Aroma — 20 min hopstand @ 80 °C
50 g — Centennial 8.5% — Dry Hop — 3 days
50 g — Mosaic 12% — Dry Hop — 3 days

Hopstand at 80 °C

Miscs
1 items — Yeast Nutrients — Boil — 10 min

Yeast
1 pkg — Lallemand Verdant 75%

Fermentation
Primary — 19 °C — 5 days
Primary — 22 °C (3 day ramp) — 3 days

Carbonation: 2.4 CO2-vol

Water Profile
Ca2+ 101
Mg2+ 15
Na+ 31
Cl- 89
SO42- 159
HCO3- 108

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  • Last Updated: 2021-09-04 12:19 UTC