Odd The Taxman: Liam's Original Reinbier Edition 2022 - Beer Recipe - Brewer's Friend

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Odd The Taxman: Liam's Original Reinbier Edition 2022

234 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Rye IPA
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 28.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Michael B
Calories: 234 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Monday April 11th 2022
1.076
1.017
7.7%
88.2
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.49 kg United Kingdom - Golden Promise6.49 kg Golden Promise 37 3 84.8%
0.07 kg German - Acidulated Malt0.07 kg Acidulated Malt 27 3.4 0.9%
0.62 kg German - Abbey Malt0.62 kg Abbey Malt 33 17 8.1%
0.38 kg Corn Sugar - Dextrose0.38 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5%
0.09 kg American - Carapils (Dextrine Malt)0.09 kg Carapils (Dextrine Malt) 33 1.8 1.2%
7.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35.15 g Mosaic (12.5 AA)35.15 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 60 min 42.58 10.3%
15.05 g Amarillo (8.6 AA)15.05 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 15 min 6.22 4.4%
15.05 g Citra (11 AA)15.05 g Citra (11 AA) Hops Pellet 11 Boil 15 min 7.96 4.4%
15.05 g Mosaic (12.5 AA)15.05 g Mosaic (12.5 AA) Hops Pellet 12.5 Boil 15 min 9.05 4.4%
15.05 g Amarillo (8.6 AA)15.05 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 5 min 2.5 4.4%
15.05 g Citra (11 AA)15.05 g Citra (11 AA) Hops Pellet 12 Boil 5 min 3.49 4.4%
15.05 g Mosaic (12.5 AA)15.05 g Mosaic (12.5 AA) Hops Pellet 13 Boil 5 min 3.78 4.4%
25.25 g Amarillo (8.6 AA)25.25 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 0 min 7.4%
25.25 g Galaxy (14.25 AA)25.25 g Galaxy (14.25 AA) Hops Pellet 14.25 Boil 0 min 7.4%
25.25 g Citra (11 AA)25.25 g Citra (11 AA) Hops Pellet 11 Whirlpool 0 min 5.79 7.4%
25.25 g Mosaic (12.5 AA)25.25 g Mosaic (12.5 AA) Hops Pellet 13 Whirlpool 0 min 6.84 7.4%
12.45 g Amarillo (8.6 AA)12.45 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop 5 days 3.7%
25.25 g Galaxy (14.25 AA)25.25 g Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop 5 days 7.4%
25.25 g Citra (11 AA)25.25 g Citra (11 AA) Hops Pellet 12 Dry Hop 5 days 7.4%
50.45 g Mosaic (12.5 AA)50.45 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 5 days 14.8%
339.85 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.89 each whirlfloc Fining Boil 20 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
0.89 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 178.6 g       Temp: 19 °C       CO2 Level: 1.7 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 10 3 120 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 85 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.6
Grain absorption losses -7.3
Remaining sparge water volume 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 28.2
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 21.9 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.7
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

Liam formulated this recipe based on multiple clone recipes of Todd the Axe Man IPA.

Suitable Yeast Substitutions are WLP007, 1098 British Ale Yeast or A01 House.

Citra, Simcoe & Cascade Hops are all considered interchangeable.
Centennial Hop sub can be Citra & Nugget

Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm

Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm

Mash at 67C. It is important to prevent mash temperature from being higher than this.

-at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge. w/e.

Our Whirlpool method:

1. Add Whirlfloc &amp; Yeast Nutrient @5 mins left on boil<br />
2. Add 0 min hop addition<br />
3. cut flame/ heat and whirlpool with hops in kettle for 10 minutes<br />
5. Cold Crash after this rest period<br />


Transfer to fermenter and pitch yeast. Ferment in Primary for two weeks. Transfer to Secondary and dryhop for 5 days. Our preference is to aim for 2.0 Co2 volumes in the bottle (we do not keg)

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  • Last Updated: 2023-04-29 18:01 UTC