Ipa Rakú - Beer Recipe - Brewer's Friend

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Ipa Rakú

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 210 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 220 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey Giovanny Riveros Merchán
Hop Utilization: 76%
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Thursday September 15th 2022
1.056
1.013
5.5%
39.9
8.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
45 kg Bestmalz - BEST Pale ale45 kg BEST Pale ale 38.1 2.81 84.9%
4 kg Bestmalz - BEST Caramel Aromatic4 kg BEST Caramel Aromatic 34.5 19 7.5%
4 kg German - Melanoidin4 kg Melanoidin 37 25 7.5%
53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
350 g Yakima Valley Hops - Amarillo350 g Amarillo Hops Pellet 8.6 Boil at 92 °C 40 min 23.57 29.2%
250 g B. C. Goldings250 g B. C. Goldings Hops Pellet 5 Boil at 92 °C 10 min 4.04 20.8%
600 g Yakima Valley Hops - Amarillo600 g Amarillo Hops Pellet 8.6 Dry Hop at 10 °C 3 days 12.29 50%
1,200 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1015 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 5 °C       CO2 Level: 3.5 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
127.5 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 218.7 L. Suggest reducing initial water volume to 45.4 L and adding 173.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 167.48 L. Suggest reducing strike water volume to 10.42 L and adding 122.08 L sparge/top-off. 132.5
Strike water volume at mash thickness of 2.5 L/kg 132.5
Mash volume with grains 167.5
Grain absorption losses -53
Remaining sparge water volume (equipment estimates 140.1 L) 151.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 218.7 L) 230
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3
Post boil Volume (equipment estimates 210 L) 220
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 220 L) 210
Total: 283.9  
Equipment Profile Used: System Default
 
Notes

Una vez terminada la fermentación, dejar dos días de descanso de diacetilo, hacer la purga de cbarros por el clamp inferior "la purga se recomienda hacerla en dos pasos una en la mañana y otra en la tarde para permitir que el sedimento pegado en las paredes del fermentador se delice y salga por completo"

Macerada lo más cercano a 5.3 puntos de ph, esto promueve la claridad.

Agua de partida cercano a 6.3

Adicionar 5 gramos de cloruro de calcio faltando 5 minutos de hervor.

10 gr de cloruro de calcio
10gr de sulfato de magnesio
1 gr cloruro de sodio (sal marina)

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  • Last Updated: 2022-09-15 19:32 UTC