Zeus summer ipa - Beer Recipe - Brewer's Friend

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Zeus summer ipa

215 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 0 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lavy
No Chill: 5 minute extended hop boil time
Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Thursday September 15th 2022
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Belgian - Pilsner4 kg Pilsner 37 2.77 44.4%
2 kg BE - Pale Ale2 kg Pale Ale 38 7.58 22.2%
1 kg Mango1 kg Mango 4.95 11.1%
0.75 kg Castle Malting - Château Munich0.75 kg Château Munich 34 32.39 8.3%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 4.37 7.8%
0.35 kg Cara 20L0.35 kg Cara 20L 34 57.21 3.9%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 2.2%
0.10 g Rice Hulls0.1 g Rice Hulls 0 0%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Charles Faram - Styrian Wolf10 g Styrian Wolf Hops Pellet 15.5 Boil 40 min 11.62 4.2%
10 g Magnum10 g Magnum Hops Pellet 12.8 Boil 40 min 9.6 4.2%
15 g Charles Faram - Styrian Cardinal15 g Styrian Cardinal Hops Pellet 9 Boil 10 min 5.47 6.3%
20 g Charles Faram - Styrian Wolf20 g Styrian Wolf Hops Pellet 13.7 Boil 10 min 11.1 8.3%
20 g Charles Faram - Styrian Kolibri20 g Styrian Kolibri Hops Pellet 4.2 Boil 5 min 2.49 8.3%
15 g Artisan - Idaho #715 g Idaho #7 Hops Pellet 13.6 Boil 5 min 6.04 6.3%
25 g Charles Faram - Styrian Wolf25 g Styrian Wolf Hops Pellet 13.7 Whirlpool 0 min 6.34 10.4%
15 g Charles Faram - Styrian Kolibri15 g Styrian Kolibri Hops Leaf/Whole 5 Whirlpool 0 min 1.39 6.3%
20 g Charles Faram - Styrian Cardinal20 g Styrian Cardinal Hops Leaf/Whole 9 Whirlpool 0 min 3.33 8.3%
20 g Artisan - Idaho #720 g Idaho #7 Hops Leaf/Whole 13.6 Dry Hop 3 days 8.3%
25 g Charles Faram - Styrian Cardinal25 g Styrian Cardinal Hops Pellet 9 Dry Hop 3 days 10.4%
15 g Charles Faram - Styrian Kolibri15 g Styrian Kolibri Hops Leaf/Whole 5 Dry Hop 3 days 6.3%
30 g Charles Faram - Styrian Wolf30 g Styrian Wolf Hops Pellet 13.7 Dry Hop 3 days 12.5%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Citric acid Water Agt Mash 0 min.
4 g Diammonium Phosphate (DAP) Other Mash 0 min.
2 g Five Star Chemicals - Super Moss Fining Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
2 kg Mango Other Secondary 5 days
200 ml Homemade passion fruit syrup ratio 2:1 Other Bottling 0 min.
250 g Sorbitol Other Bottling 0 min.
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -96.5 g       Temp: 20 °C       CO2 Level: 0 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29 L 65 °C 65 °C 50 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 24.4
Mash volume with grains 29.6
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 11 L) 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 27.8 L) 30
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 27.3 L) 28
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27.7 L) 27
Total: 37.6  
Equipment Profile Used: System Default
 
Notes

This recipe is fermenting right now and is based off a classic strong double ipa i do every year, (07-05-2024)... Remove the mango part and you still have a decent beer...

Alternative Yeast in order: Fermentis W34/70 (great) / Lallemand Verdant IPA / Lallemand Belle Season/ Fermentis W68 or BE-138/ fermentis T-58/ any wheat beer or german lager yeast strains -> would not use US-05 or any other very high floculating yeast with neutral taste notes (Usually english strains), the beer must remain hazy, otherwise most of the oat milkyness will be lost. This beer will not survive the summer anyway who cares if it goes bad in 12 months because of the haze... if you are in a hurry in the middle of summer go for a kveik strain but not US-05

Hops: You can replace Styrian Kolibri with Callista and styrian Wolf with Idaho7/ el dorado ( any tropical forward hop).

  • i do not recommend DRY HOPPING -> make some hop tea instead for better results. A coffee french press and a mason jar will be required.

  • The passion fruit syrup can be made either with the priming sugar before bottling or simply added during the secondary fermentation (just replace the 200gr of cane sugar in the recipe with the syrup)

    ->store bought passion passion fruit syrup is fine but adding real fruit to it will make it more vibrant and will help to prevent the hop oxydisation during the dry hoping->passion fruit is rich in vitamin C which is great preservative/antioxydant -> the beer will keep longer and with a crisper taste.

    Sorbitol is a non fermentable sugar, it is present to balance the sweetness of the end beer.
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  • Last Updated: 2024-05-20 17:38 UTC