APOLO 21 - Beer Recipe - Brewer's Friend

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APOLO 21

201 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 59 liters
Post Boil Size: 54 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 99%
Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Tuesday January 25th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.15 kg Simpsons - Best Pale Ale10.15 kg Best Pale Ale 37.5 2 69%
0.50 kg Simpsons - Crystal Light 0.5 kg Crystal Light 33.1 38.03 3.4%
0.30 kg Weyermann - CaraRed0.3 kg CaraRed 35 19.3 2%
1 kg German - Pale Wheat1 kg German - Pale Wheat 39 1.5 6.8%
2.75 kg Simpsons - Vienna2.75 kg Vienna 36 3.5 18.7%
14.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Apollo (20 AA)8 g Apollo (20 AA) Hops Leaf/Whole 17 First Wort 0 min 7.12 5%
40 g Apollo (20 AA)40 g Apollo (20 AA) Hops Leaf/Whole 17 Boil 60 min 32.36 25%
52 g Apollo52 g Apollo Hops Leaf/Whole 17 Whirlpool 0 min 10.05 32.5%
30 g Artisan - US Eureka30 g US Eureka Hops Leaf/Whole 17 Boil 0 min 18.8%
30 g Citra30 g Citra Hops Leaf/Whole 11 Boil 0 min 18.8%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
4.05 ml Sulfuric acid Water Agt Mash 1 hr.
0.19 g Sulfuric acid Water Agt Sparge 0 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
50 L Infusion 18 °C 65 °C 60 min
18 L Sparge 18 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.5 L. Suggest reducing initial water volume to 45.4 L and adding 5.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.8 L. Suggest reducing strike water volume to 35.7 L and adding 8.4 L sparge/top-off. 44.1
Strike water volume at mash thickness of 3 L/kg 44.1
Mash volume with grains 53.8
Grain absorption losses -14.7
Remaining sparge water volume (equipment estimates 22 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.5 L) 59
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 44.3 L) 54
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.7 L) 44
Total: 74.6  
Equipment Profile Used: System Default
 
Notes

9,5 LITROS SE ABSORBERIAN.
50-9,5=40,5.
NECESITO 59 LITROS EN LA OLLA en preboil, PUES ME HACEN FALTA 18 LITROS DE SPARGE.

PONGO UN 20% DE LOS GRAMOS PUESTOS EN 60 MINUTOS COMO FWH

LOS 100 GR DE APOLLO SON LOS QUE ME TRAJO GABI


HAGO MASH DE 85 MINUTOS A 65 Y ME DA UNA DENSIDAD DE 1056-1058 Y UNOS 58 LITROS PRE-BOIL QUE SE QUEDEAN EN 53,5 LITROS POST-BOIL APROX. AL FINAL ME QUEDAN 43 LITROS APROX A 1065 DE DENSIDAD INICIAL EN EL FERMENTADOR.

FERMENTO EN SSBREW, UNA SEMANA CON EL SEGUIMIENTO DEL TILT QUE SALE EN LA GRAFICA. LUEGO LA PASO A SECUNDARIO EN 2 CORNIS DE 19 Y UN POCO DE UNO DE 9 LITROS, CARBONATO Y QUEDA UN COLOR MUY BONITO Y ESTÀ MUY RICA. DEJO UNOS DÍAS PARA HACERLE UNA CATA EN CONDICIONES.

ha quedado algo dulce y no lo entiendo... hay quien me ha dicho que igual no ha acabado de fermentar... mmmm.. yo creo que es la leva pero... a ver que mas inputs recibo(24.2.2022)

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  • Last Updated: 2022-02-24 17:46 UTC