2024 1 - Beer Recipe - Brewer's Friend

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2024 1

133 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15.94 liters
Post Boil Size: 10.25 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 133 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Friday April 1st 2022
1.041
1.007
4.5%
8.9
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Extra Pale Malt2 kg Extra Pale Malt 33 1.8 100%
2 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Ekuanot2 g Ekuanot Hops Pellet 14.25 Boil at 100 °C 60 min 8.93 3.8%
50 g Ekuanot50 g Ekuanot Hops Leaf/Whole 14.25 Whirlpool at 75 °C 0 min 96.2%
52 g / £ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.87 bar       Temp: 20 °C       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Strike 70 °C 66 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 3
Mash volume with grains 4.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 15.9 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16 L) 15.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 10.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 10
Total: 18.8  
Equipment Profile Used: System Default
 
Notes

Strike water volume at mash thickness of 1.5 L/kg 3
Grain absorption losses -2.1
Remaining sparge water volume (equipment estimates 12.9 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 11
Boil off losses -2.8
Post boil Volume 10
Going into fermentor 10
Total: 14

Raise mash water to strike temperature.

Add the crushed grain.

Mash at...

62°C for 18 minutes
64°C for 8 minutes
72°C for 30 minutes
77°C for 10 minutes

Then boil for 30 minutes

The gravity of the wort should be ~1.039

Leave pot to cool.

Transfer to fermentation vessel and top up to 10 litres if needed.

Cool fermentation vessel to 10 C.

Sprinkle yeast directly into fermenter.

Bring pressure to 12 PSI.

Allow 1 day for yeast to begin.

Increase temperature to 20 C.

Once fermentation is within 2 to 5 points of its terminal gravity (1.019) leave for diacetyl rest for 3 days.

Cold crash to 0.5 C for 3 days applying pressure to hold at 12 PSI.

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  • Last Updated: 2024-02-04 14:57 UTC