West Coast ipa v1 - Beer Recipe - Brewer's Friend

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West Coast ipa v1

186 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 32.5 liters (fermentor volume)
Pre Boil Size: 42.3 liters
Post Boil Size: 36.28 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Pablo
Hop Utilization: 99%
Calories: 186 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Wednesday September 29th 2021
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OG: 1.058 FG: 1.011 ABV: 6.2% IBU: 43

1.057
1.010
6.1%
44.3
6.1
5.4
28.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Weyermann - Pale Ale8.5 kg Pale Ale 1.27 € / kg
10.81 € 		39 2.3 97.5%
220 g Simpsons - Crystal T50220 g Crystal T50 0.00 € / g
0.42 € 		34 50 2.5%
8.72 kg / 11.22 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Yakima Valley Hops - Summit27 g Summit Hops 0.03 € / g
0.69 € 		Pellet 17.3 Boil at 100 °C 60 min 36.59 8.4%
15 g Yakima Chief Hops - Centennial15 g Centennial Hops 0.02 € / g
0.31 € 		Pellet 9.3 Whirlpool at 80 °C 30 min 1.42 4.7%
15 g Yakima Chief Hops - Mosaic15 g Mosaic Hops 0.04 € / g
0.55 € 		Pellet 12.25 Whirlpool at 80 °C 30 min 1.87 4.7%
180 g Yakima Chief Hops - Centennial180 g Centennial Hops 0.02 € / g
3.68 € 		Pellet 9.3 Dry Hop 3 days 56.3%
80 g Yakima Chief Hops - Mosaic80 g Mosaic Hops 0.04 € / g
2.92 € 		Pellet 12.25 Dry Hop 3 days 25%
3 g Yakima Valley Hops - Summit3 g Summit Hops 0.03 € / g
0.08 € 		Pellet 17.3 First Wort 60 min 4.47 0.9%
320 g / 8.23 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.29 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
6.13 ml Phosphoric acid Water Agt Mash 1 hr.
3.26 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
2.97 € / each
8.91 €
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 342 B cells required
8.91 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.57 bar       Temp: 19 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.16 L Mantener a 64 grados, recirculando constantemente, cada 10 minutos remover un poco el grano Strike 70.4 °C 64 °C 60 min
Subir la temperatura del mash, recircular de 74 grados durante 15 minutos Infusion 64 °C 74 °C 15 min
20.84 L Lavar el grano a 74 grados Sparge 74 °C 74 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 26.2
Mash volume with grains 31.9
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 22 L) 25.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.5 L) 42.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 32.7 L) 36.3
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 36.1 L) 32.5
Total: 51.9  
Equipment Profile Used: System Default
 
Notes


Dry hopping al final de fermentación de 8 gramos litro , unos 260 gramos mas o menos de lúpulo total (a falta de 5 puntos finales, mas o menos cuando este en 1015 o 1017, igual coincide con el 4 día...) para estos 32.5 litro.

Descanso de diacetilo, dejar que suba temperatura hasta los 21 grados cuando llegue más o menos de 1025 a 1020, y mantener la mitad de los días que tardará en llegar hasta 1025 - 1020, si fueron 4 días pues dos días a 21 grados, sin contar el tiempo que tarde en subir a esa temperatura.

Fermentacion isobarico, cuando llegue a los 1020, osea aprovechando el descanso diacetilo , cerrar y poner presion a 1.7 bares, luego ir purgando cuando se baje temperatura para dry hopping , a 15 grados serian 1.31 bares.

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  • Last Updated: 2021-11-29 20:54 UTC