La cruda realidad
338 calories
29.8 g
12 L
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
20 g |
Amarillo20 g Amarillo Hops |
|
Pellet |
8.6 |
Whirlpool at 85 °C
|
0 min |
2.96 |
5.3% |
30 g |
Mosaic30 g Mosaic Hops |
|
Pellet |
12.5 |
Whirlpool at 85 °C
|
0 min |
6.46 |
7.9% |
40 g |
Galaxy40 g Galaxy Hops |
|
Pellet |
14.25 |
Whirlpool at 85 °C
|
0 min |
9.82 |
10.5% |
40 g |
El Dorado40 g El Dorado Hops |
|
Pellet |
15.7 |
Whirlpool at 85 °C
|
0 min |
10.82 |
10.5% |
80 g |
Amarillo80 g Amarillo Hops |
|
Pellet |
8.6 |
Dry Hop
|
4 days |
|
21.1% |
20 g |
Mosaic20 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
4 days |
|
5.3% |
50 g |
El Dorado50 g El Dorado Hops |
|
Pellet |
15.7 |
Dry Hop
|
8 days |
|
13.2% |
50 g |
Galaxy50 g Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
8 days |
|
13.2% |
50 g |
Mosaic50 g Mosaic Hops |
|
Pellet |
12.5 |
Dry Hop
|
8 days |
|
13.2% |
380 g
/ 0.00 €
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 g |
Calcium Chloride (anhydrous)
|
|
Water Agt |
Mash |
1 hr. |
8 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
13 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Salt
|
|
Water Agt |
Mash |
1 hr. |
1 g |
Magnesium Chloride
|
|
Water Agt |
Mash |
1 hr. |
12 ml |
Phosphoric acid
|
|
Water Agt |
Mash |
1 hr. |
Target Water Profile
Agua Modificada para HAZY IPA
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25.8 L |
|
Strike |
74 °C |
67 °C |
60 min |
20 L |
|
Fly Sparge |
80 °C |
75 °C |
20 min |
Starting Mash Thickness:
3 L/kg
Starting Grain Temp:
16 °C |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3 L/kg
|
25.8 |
Mash volume with grains
|
31.5 |
Grain absorption losses
|
-8.6 |
Remaining sparge water volume (equipment estimates 2.4 L)
|
2.7 |
Mash Lauter Tun losses
|
-0.9 |
Pre boil volume (equipment estimates 18.7 L)
|
19 |
Boil off losses
|
|
Post boil Volume (equipment estimates 18.7 L)
|
19 |
Hops absorption losses (whirlpool, hop stand)
|
-0.7 |
WARNING: Exceeded batch size - reduce boil size
|
|
Going into fermentor (equipment estimates 18.3 L)
|
18 |
Total:
|
28.5
|
Equipment Profile Used: |
System Default |
"La cruda realidad" Specialty IPA: New England IPA beer recipe by Antonio Andreu. All Grain, ABV 11.01%, IBU 30.06, SRM 19.63, Fermentables: (Maris Otter Pale, Extra Pale Ale Malt, Wheat Malt, Malted Naked Oats, Crystal T50, Carapils (Dextrine Malt)) Hops: (Amarillo, Mosaic, Galaxy, El Dorado) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Magnesium Chloride, Phosphoric acid)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2022-04-23 18:19 UTC