Blazing World Red IPA - Beer Recipe - Brewer's Friend

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Blazing World Red IPA

233 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 25.13 liters
Post Boil Size: 23.4 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 233 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Saturday June 18th 2022
1.070
1.019
6.7%
64.3
17.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.38 kg United Kingdom - Maris Otter Pale5.38 kg Maris Otter Pale 38 3.75 83.4%
0.95 kg Munich - Light 10L0.95 kg Munich - Light 10L 33 10 14.7%
70 g Voyager Craft Malt - Roast Barley70 g Roast Barley 33.1 609.14 1.1%
48 g German - Carafa II48 g Carafa II 32 425 0.7%
6.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Columbus17 g Columbus Hops Pellet 16.7 Boil 60 min 30.17 6.8%
17 g Simcoe17 g Simcoe Hops Pellet 12.7 Boil 25 min 15.95 6.8%
17 g Mosaic17 g Mosaic Hops Pellet 12.1 Hop Stand 0 min 4.95 6.8%
52 g Nelson Sauvin52 g Nelson Sauvin Hops Pellet 10.6 Hop Stand 0 min 13.25 20.9%
34 g Mosaic34 g Mosaic Hops Pellet 12.1 Hop Stand at 82 °C 15 min 13.7%
17 g Simcoe17 g Simcoe Hops Pellet 12.7 Hop Stand at 82 °C 15 min 6.8%
17 g Mosaic17 g Mosaic Hops Pellet 12.1 Dry Hop at 19.7 °C 7 days 6.8%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 10.6 Dry Hop at 19.7 °C 7 days 16.9%
36 g Simcoe36 g Simcoe Hops Pellet 12.7 Dry Hop at 19.7 °C 7 days 14.5%
249 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Logan - Kimberley Park
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.1
Mash volume with grains 20.4
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 18.5 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21.4 L) 23.4
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.8 L) 20.8
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Meek brewing Blazing World clone
Recipe targets: (4 gallons, 72% efficiency) OG 1.068, FG ~1.012, IBU ~100, SRM 13.5, ABV ~7.3%


Grains:

3.8 kg (83.4%) Maris Otter
675 g (14.8%) Munich
50 g (1.1%) Roasted Barley
31 g (0.7%) Carafa II

Hops:

Hop extract - 5 mL (equivalent to 28 g of 10% AA hop) @ 90 min

Simcoe - 17 g (12.9% AA) @ 25 min

Mosaic - 17 g (12.7% AA) @ 0 min (with a 15-minute steep)

Nelson Sauvin - 52 g (12% AA) @ 0 min (with a 15-minute steep)


Mosaic - 34 g after started chilling, when wort temp below 180 F

Simcoe - 17 g after started chilling, when wort temp below 180 F

Mosaic - 17 g dry-hop for 7 days
Nelson Sauvin - 42 g dry-hop for 7 days
Simcoe - 36 g dry-hop for 7 days

Misc.: 1/2 tab Irish Moss @ 5 min

Yeast: US-05 Safale, rehydrated

Brewed on August 13th, 2014, mashed in at 65C
Mashed-out for 10 minutes for final volume of ~21.7L

- SG a bit high at 1.049 (target 1.048). 90-minute boil. 
Flameout hops had a 15-minute steep before turning on the chiller; wort temp was almost immediately below 82C where I added the second amount of flameout hops.
Final volume ~15L
Chilled down to 18.3C, OG high at 1.072.
Aerated with 90 seconds of pure O2, pitched rehydrated yeast.

Day1: the next morning, airlock activity was present, and quite active by the evening.
Continued for 4-5 days before stopping;
beer temp got up to 22C.

Day 12:
25/8/14 - FG finished a bit high at 1.015.
Racked beer to CO2-purged keg and added dry-hops in a weighed-down mesh bag; left keg at room temp.

Day 18
31/8/14 - Removed dry-hops, set keg in keezer to chill down to ~7C before starting carbing.






IPA Water profile
For red IPA, the water profile should be something like 75 ppm calcium, 20 ppm magnesium, 50 ppm bicarbonate, 200 ppm sulphate, 50 ppm chloride and 25 ppm sodium with a residual alkalinity near zero, which, with these numbers, works out to about (-)5.

The thinking here is that 75 ppm is a good calcium level for beer clarity and medium mineral structure, 20 magnesium is good for yeast health, 200 sulphate is good for a clean crisp hop character, the chloride and sodium are low but slightly enhance the malt character and the near zero residual alkalinity value along with the caramel malt bill will drive the mash pH down to about 5.4, which will be good for a clean hop expression and malt brightness.

Brewed 10-7-22
Mash ph 5.36
Collected 25Lcat 1.055
Post boil: 1.068
Flameout hops added and hop steep, stirred once on adding
Whirlpool hops added after <82C then chilled and whirlpooled
20L in fermenter
Pitch yeast at 18.3C, hold at 18.9C for 5 days and then gradually take it to 21C over a 2 or 3 days. Always finishes and no off flavors

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  • Last Updated: 2023-01-08 06:42 UTC