Frank Zappa 22 - Beer Recipe - Brewer's Friend

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Frank Zappa 22

190 calories 18.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 79% (brew house)
Hop Utilization: 98%
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday February 7th 2022
1.062
1.014
6.6%
39.2
4.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Weyermann - Pale Ale3.5 kg Pale Ale 39 2.3 70%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 20%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
5 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Zappa50 g Zappa Hops Pellet 4.4 First Wort 0 min 26.88 16.7%
50 g Zappa50 g Zappa Hops Pellet 4.4 Boil 5 min 5.31 16.7%
100 g Zappa100 g Zappa Hops Pellet 4.4 Whirlpool at 85 °C 10 min 7.04 33.3%
100 g Zappa100 g Zappa Hops Pellet 4.4 Dry Hop 3 days 33.3%
300 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
7.50 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Coastal Haze Ale Yeast Blend WLP067
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Medium
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Attica tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
134.7 5 4 135.8 62.8 11.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.5 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.7 L) 29.4
Mash volume with grains (equipment estimates 34 L) 32.7
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 23.5
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Volume into fermentor 20
Total: 29.4  
Equipment Profile Used: System Default
"Frank Zappa 22" Specialty IPA: New England IPA beer recipe by Gmarg. BIAB, ABV 6.61%, IBU 39.23, SRM 4.28, Fermentables: (Pale Ale, Pale Wheat, Flaked Oats) Hops: (Zappa) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2022-03-12 21:06 UTC