AKL/OSL/IPA - Beer Recipe - Brewer's Friend

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AKL/OSL/IPA

175 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday November 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Finest Pale Ale Maris Otter4 kg Finest Pale Ale Maris Otter 37 2.6 72.7%
1 kg Weyermann - Pilsner1 kg Pilsner 36 1.5 18.2%
0.50 kg Briess - Carapils Malt0.5 kg Carapils Malt 34.5 1.5 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Sorachi Ace28 g Sorachi Ace Hops Pellet 11.1 Boil 60 min 42.31 8.5%
25 g Motueka25 g Motueka Hops Pellet 7 Boil 10 min 8.64 7.6%
25 g Kohatu25 g Kohatu Hops Pellet 6.5 Boil 10 min 8.02 7.6%
25 g Motueka25 g Motueka Hops Pellet 7 Hop Stand at 75 °C 20 min 7.6%
25 g Kohatu25 g Kohatu Hops Pellet 6.5 Hop Stand at 75 °C 20 min 7.6%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Hop Stand at 75 °C 20 min 15.2%
50 g Motueka50 g Motueka Hops Pellet 7 Dry Hop at 33 °C 4 days 15.2%
50 g Kohatu50 g Kohatu Hops Pellet 6.5 Dry Hop at 33 °C 4 days 15.2%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Dry Hop at 33 °C 4 days 15.2%
328 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
4.45 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Diammonium Phosphate (DAP) Other Boil 15 min.
1 tsp Carrageenan Fining Boil 15 min.
 
Yeast
White Labs - Opshaug Kveik Ale Yeast WLP518
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
25 - 30 °C
Starter:
No
Fermentation Temp:
33 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.75 bar       Temp: 3 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Infusion 73 °C 67 °C 60 min
17 L Batch Sparge 83 °C 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.3 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19.5 L) 20
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.5 L) 19
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

Original notes: Mash at 153° F (67° C) for 60 minutes. Boil 60 minutes, adding kettle hops, Whirlfloc, and yeast nutrients at indicated times. Ferment at 95–100°F (35–38°C) if using the LallBrew Voss Kviek Ale Yeast until terminal gravity is reached, or at the recommended fermentation temperature if using one of the alternative yeast options. Dry hop as indicated before bottling or kegging.

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  • Last Updated: 2021-11-18 06:07 UTC