IPA Aconcagua - Beer Recipe - Brewer's Friend

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IPA Aconcagua

762 calories 67.1 g 1 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 41.68 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Viejos Cañones
Hop Utilization: 97%
Calories: 762 calories (Per 1L)
Carbs: 67.1 g (Per 1L)
Created: Saturday February 12th 2022
1.082
1.015
8.8%
35.5
13.3
n/a
3,220.00
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg BA Malt - Pale Ale4 kg Pale Ale $ 150.00 / kg
$ 600.00 		38 9.18 35.1%
3 kg BA Malt - Pilsen3 kg Pilsen 37 3.84 26.3%
0.40 kg BA Malt - Carapils0.4 kg Carapils $ 100.00 / kg
$ 40.00 		34 9.18 3.5%
3 kg BA Malt - Vienna3 kg Vienna 38 11.85 26.3%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose $ 500.00 / kg
$ 500.00 		42 8.8%
11.40 kg / $ 1,140.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Apollo20 g Apollo Hops $ 4,500.00 / kg
$ 90.00 		Pellet 20 Boil at 89 °C 50 min 21.54 10.5%
20 g Calypso20 g Calypso Hops $ 4,500.00 / kg
$ 90.00 		Pellet 13 Boil at 89 °C 50 min 14 10.5%
50 g Saaz50 g Saaz Hops $ 4,800.00 / kg
$ 240.00 		Pellet 3.5 Dry Hop at 29 °C 2 days 26.3%
50 g Spalt50 g Spalt Hops $ 4,500.00 / kg
$ 225.00 		Pellet 4.5 Dry Hop at 29 °C 2 days 26.3%
50 g Barth-Haas - Mosaic50 g Mosaic Hops $ 4,500.00 / kg
$ 225.00 		Pellet 12.5 Dry Hop at 29 °C 2 days 26.3%
190 g / $ 870.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g/l Irish Moss $ 10.00 / g
$ 10.00 		Fining Whirlpool 5 min.
20 g Gelatin $ 20.00 / g
$ 400.00 		Fining Bottling 1 days
$ 410.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 800.00 / each
$ 800.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 800.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.72 bar       Temp: 3 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Agua Rio Blanco -Mendoza
Filtrada con filtro carbonactivado
PH mash 5.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Steeping 72 °C 42 °C 15 min
42 L Steeping 42 °C 53 °C 15 min
42 L Infusion 53 °C 68 °C 60 min
Starting Mash Thickness: 3.66 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 38.1
Mash volume with grains 44.9
Grain absorption losses -10.4
Remaining sparge water volume (equipment estimates 14.5 L) 14.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 41.9 L) 41.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 36
Going into fermentor 36
Total: 52.3  
Equipment Profile Used: System Default
 
Notes

Temperatura mosto 24C ,contenedor inertizado con N,
12hs frio y trasvase a fermentador.

Fermentacion isobarica inicio 0.8Bares 28C
Fermentacion isobarica 24hs luego 1,7-1,8 Bares 30-31C
Fermentacion isobarica 48hs Dry hop 1,8 Bares 30C
Fermentacion isobarica 72hs 2,2Bares 30C
Fermentacion Isobarica 96hs 2,2Bares setpoint 5C adicion gelatina
fermentacion isobarica 120hs separacion de lodos (trasvase)
Keg 144hs filtrado filtro inox set point 3C 0,75bares (2,5vol)
Maduracion keg 240hs , embotellado.

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  • Last Updated: 2022-04-01 21:29 UTC