BU gluten free IPA part1 - Beer Recipe - Brewer's Friend

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BU gluten free IPA part1

284 calories 25.9 g 12 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Giovanni Venditti
Calories: 284 calories (Per 12ml)
Carbs: 25.9 g (Per 12ml)
Created: Friday June 17th 2022
1.086
1.017
9.1%
46.9
4.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale Millet Malt - Gluten Free5 kg Pale Millet Malt - Gluten Free 30 1.5 31.5%
4 kg Grouse Malt House - Vienna Millet Malt4 kg Vienna Millet Malt 31 2.6 25.2%
6 kg White Sorghum Syrup - Gluten Free6 kg White Sorghum Syrup - Gluten Free 37 1.5 37.9%
0.85 kg Rice Hulls0.85 kg Rice Hulls 0 0 5.4%
15.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Calypso30 g Calypso Hops Pellet 15.3 Boil 70 min 23.28 37.5%
30 g El Dorado30 g El Dorado Hops Pellet 13.2 Boil 70 min 20.09 37.5%
10 g Calypso10 g Calypso Hops Pellet 1.3 Boil 15 min 0.32 12.5%
10 g El Dorado10 g El Dorado Hops Pellet 13.2 Boil 15 min 3.22 12.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash 1 hr.
5 g Magnesium Chloride Water Agt Mash 1 hr.
35 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 289 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.1 L. Suggest reducing initial water volume to 45.4 L and adding 0.7 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 14.8
Mash volume with grains 21.3
Grain absorption losses -9.9
Remaining sparge water volume (equipment estimates 37.9 L) 46.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 4.1
Pre boil volume (equipment estimates 46.1 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 40 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 40
Total: 61.6  
Equipment Profile Used: System Default
 
Notes

Falta agregar Enzymes

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  • Public: Yup, Shared
  • Last Updated: 2022-06-17 19:38 UTC