Liam's Ekuanot IPA, 2023 V2 - Beer Recipe - Brewer's Friend

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Liam's Ekuanot IPA, 2023 V2

185 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Blackstock Brewers
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday September 6th 2022
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.26 kg German - Pilsner6.26 kg Pilsner 38 1.6 89.6%
0.52 kg German - CaraRed0.52 kg CaraRed 34 20 7.4%
0.21 kg German - Wheat Malt0.21 kg Wheat Malt 37 2 3%
6.99 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Yakima Valley Hops - Magnum0.65 oz Magnum Hops Pellet 14.5 Boil 60 min 28.49 9.2%
0.90 oz Ekuanot0.9 oz Ekuanot Hops Pellet 13.4 Aroma 15 min 18.09 12.8%
0.90 oz Ekuanot0.9 oz Ekuanot Hops Pellet 13.4 Aroma 5 min 7.27 12.8%
0.90 oz Ekuanot0.9 oz Ekuanot Hops Pellet 13.4 Aroma 1 min 1.57 12.8%
3.70 oz Ekuanot3.7 oz Ekuanot Hops Pellet 13.4 Dry Hop at 21 °C 5 days 52.5%
7.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.04 each Whirlfloc tablet Water Agt Whirlpool 0 min.
208.70 g Rice hulls Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.04 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 120.1 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
water salts (mash/sparge)
4.5g/2.5g gypsum
4.2g/2.7g calcium chloride
2g/1.3g epsom salts
1.5g lactic acid (mash only)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.9 L Infusion -- 65 °C 60 min
15.7 L Sparge -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17.5
Mash volume with grains 22.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 20.6 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 24
Going into fermentor 24
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Original recipe developed by Liam.

Magnum replaced Ekuanot as as the Bittering Hop in this version
suitable substitute for Wyeast 1056 is: Safale US-05, WLP001

water salts (mash/sparge)
4.5g/2.5g gypsum
4.2g/2.7g calcium chloride
2g/1.3g epsom salts
1.5g lactic acid (mash only)

Mash at 65C for 60+ minutes. Sparge in at 76C

Our Whirlpool Method:
Add Whirlfloc @5 mins left on boil, Add yeast nutrient as desired.
Cut flame/ heat and whirlpool with hops in kettle for 10 minutes
Cold Crash after this rest period

Transfer to fermenter and pitch yeast. Ferment in Primary for two weeks. Transfer to Secondary and dryhop for 5 days.

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  • Last Updated: 2024-07-28 22:28 UTC