Habango sour IPA new and improved - Beer Recipe - Brewer's Friend

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Habango sour IPA new and improved

163 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: sour
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 17.8 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 163 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Saturday November 13th 2021
1.054
1.008
6.1%
63.0
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.37 kg Weyermann - Extra Pale Premium Pilsner Malt1.365 kg Extra Pale Premium Pilsner Malt 38 1.5 27.1%
0.94 kg German - Wheat Malt0.938 kg Wheat Malt 37 2 18.6%
1.51 kg United Kingdom - Maris Otter Pale1.511 kg Maris Otter Pale 38 3.75 30%
0.82 kg Weyermann - Pale Ale0.817 kg Pale Ale 39 2.3 16.2%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 8%
5.03 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Saaz16 g Saaz Hops Pellet 2.2 Boil 60 min 5.47 12.2%
74 g East Kent Goldings74 g East Kent Goldings Hops Pellet 5 Boil 60 min 57.52 56.5%
41 g Citra41 g Citra Hops Pellet 13.1 Boil 0 min 31.3%
131 g / kr 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Mariefred
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 4 12 15 42 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.05 L Strike 66 °C 67 °C 60 min
Starting Mash Thickness: 1.6 L/kg
Starting Grain Temp: 69 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.6 L/kg 8
Mash volume with grains (equipment estimates 11.2 L) 11.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 17.8
Top off amount 0.2
Going into fermentor 18
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

25 liter inmäsk, 5 liter lakning 78 grader

Habanero 0,5 gram/liter in vodka
1,225 kg fryst mango

ascorbic acid 2 mg

Dry hops:
Centennial 35 g
Williamette 50 g
styrian golding 19 g
hersbrucker 63 g
hallertauer 33 g

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  • Last Updated: 2022-06-10 18:52 UTC