Knary_HomeBrew SOUR IPA (25L) - Beer Recipe - Brewer's Friend

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Knary_HomeBrew SOUR IPA (25L)

246 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Mixed-Fermentation Sour Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday March 29th 2022
1.075
1.012
8.2%
50.8
4.4
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 1.6 50%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 12.5%
1 kg Castle Malting - Château Acid (Malta Acida)1 kg Château Acid (Malta Acida) 34 4.1 12.5%
500 g Flaked Oats500 g Flaked Oats 33 2.2 6.2%
500 g Flaked Wheat500 g Flaked Wheat 34 2 6.2%
1 kg Cane Sugar1 kg Cane Sugar 46 0 12.5%
8 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Boil 60 min 32.79 13%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Whirlpool at 80 °C 15 min 9.42 21.7%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 15 min 8.55 21.7%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop 3 days 21.7%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop 3 days 21.7%
230 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
8 ml Phosphoric acid Water Agt Mash 1 hr.
500 g Lime Zest Flavor Boil 15 min.
10 g Coriander Seed Spice Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
Lallemand - WILDBREW™ HELVETICUS PITCH
Amount:
0.20 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Low
Optimum Temp:
38 - 45 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 18 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99.9 6.3 32.2 72.2 141.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 L Flaked Heat Infusion 67 °C 65 °C 30 min
13 L Break #1 Infusion 70 °C 68 °C 45 min
Break #2 Infusion 68 °C 72 °C 10 min
Mash Out Infusion 72 °C 78 °C 10 min
20 L Fly Sparge 80 °C 78 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.5
Mash volume with grains (equipment estimates 21.6 L) 22.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 20.6 L) 17.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 30.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 25
Total: 35.3  
Equipment Profile Used: System Default
 
Notes

Precalentar 4,5L a 65 grados y añadir los copos removiendo el contenido durante 30 minutos.

A continuación añadir agua de macerado hasta los 17,5L para añadir el resto de maltas.

Una vez finalizado el macerado hervimos el mosto durante 15 minutos y luego enfriamos hasta los 35-38 grados para inocular la bacteria (Helveticus Pitch) y dejamos acidificar el mosto durante 48 horas.

Para finalizar realizamos el hervido y sus cargas de lúpulo y aditivos.

Enfriamos el mosto y añadimos la levadura Verdant IPA.

Añadimos DryHop

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  • Last Updated: 2022-05-25 12:33 UTC