Golden Apple IPA - Beer Recipe - Brewer's Friend

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Golden Apple IPA

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.198 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Anthony Och
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday January 2nd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Muntons - Maris Otter Extra Pale5 kg Maris Otter Extra Pale 38 2 86.2%
0.50 kg Barrett Burston - Wheat Malt0.5 kg Wheat Malt 35.4 1.8 8.6%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 50 min 17.11 10%
20 g Simcoe (12.7 AA)20 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil 20 min 12.58 10%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 20 min 10.9 10%
20 g Citra (11 AA)20 g Citra (11 AA) Hops Pellet 11 Boil 1 min 0.78 10%
20 g Simcoe (12.7 AA)20 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil 1 min 0.9 10%
40 g Citra (11 AA)40 g Citra (11 AA) Hops Pellet 11 Dry Hop (High Krausen) 1 days 20%
60 g Simcoe (12.7 AA)60 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop (High Krausen) 1 days 30%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
5 g Go-Ferm Other Boil 15 min.
2 g Whirlfloc Water Agt Boil 15 min.
2 g Diammonium Phosphate (DAP) Other Boil 15 min.
2 g Calcium Chloride Water Agt Mash 2 hr.
6 g Gypsum Water Agt Mash 2 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 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
20 L (a) Enzymatic mash at 63 degrees Celsius for 90 minutes, (b) Mash out for 10 mintues at 78 degrees Celsius Steeping 65 °C 63 °C 100 min
5 L (c) Sparge with 5L of water over grain bed to return sugar to the wash. Sparge 80 °C 80 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains (equipment estimates 6.9 L) 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 1.2 L) 0.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.9 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 5.7
Top off amount 14.3
Going into fermentor 20
Total: 18.1  
Equipment Profile Used: System Default
 
Notes
  1. Pre-clean the boiling kettle with Percarbonate cleaner and pump through immersion chiller to clean. Prepare water for mash. Adjust water chemistry according to recipe. Using Citric acid and Bicarbonate Soda solutions, adjust water pH to 5.3 as water recirculates in the mash tun. Add the gypsum and Calcium Chloride.

  2. Crack grain in bucket and prepare to add to water. Add 300g of Rice Hulls to the bucket and mix around with the cracked grain.

  3. Heat water to 65 degrees Celsius to aim for a 62 degrees Celsius temperature for mash.

  4. Add grain to the mash tun and stir in. Allow to digest for 90 minutes at 62 degrees Celsius. This may read as 60 degrees Celsius at 500W heating which is acceptable.

  5. A 30 minute digest at 72 degrees occurs after the 62 degrees digest. Turn on 1900W heating when the heating changes.

  6. At 0 minutes remaining, increase the temperature to 78 degrees Celsius for 5 minutes. When 5 mintues has elapsed, remove grain and allow to drain. Sparge the grain as it drains.

  7. Boil the wort and follow the hop schedule on full heating.

  8. At 15 minutes remaining before the end of the boil, add a single worlfloc tablet, yeast nutrient, DAP and GoFerm. At 5 minutes remaining, boil 5L of water for sparging. Ensure there is Ice ready for immersion chilling.

  9. Once the boil is finished, begin immersion chilling and bring the temperature to 20 degees Celsius.

  10. Transfer the wort to a clean and sterilized fermenter. Aerate the wort by shaking the fermenter and normalising the air pressure.

  11. Add yeast to the fermenter and seal.

  12. Add a spunding valve to the fermenter and set it for 15 psi. Monitor the fermentation, and when pressure has reached 5 psi, add the High Krausen dry hops and re-seal. Ferment for 2 weeks.

  13. Keg and age for 2-3 weeks at 1.5bar.
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  • Last Updated: 2022-01-13 14:37 UTC