Odd The Taxman 2023 V4, Reinbeer Edition - Beer Recipe - Brewer's Friend

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Odd The Taxman 2023 V4, Reinbeer Edition

234 calories 22.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 30.61 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Michael B
Calories: 234 calories (Per 330ml)
Carbs: 22.8 g (Per 330ml)
Created: Monday October 3rd 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.49 kg United Kingdom - Golden Promise6.49 kg Golden Promise 37 3 84.9%
62.61 g German - Acidulated Malt62.61 g Acidulated Malt 27 3.4 0.8%
626.09 g German - Abbey Malt626.09 g Abbey Malt 33 17 8.2%
375.65 g Corn Sugar - Dextrose375.65 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.9%
93.91 g American - Carapils (Dextrine Malt)93.91 g Carapils (Dextrine Malt) 33 1.8 1.2%
7,648.26 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35.22 g Citra35.22 g Citra Hops Pellet 11 Boil 60 min 39.15 10.3%
15.08 g Amarillo (8.6 AA)15.08 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 15 min 6.5 4.4%
15.08 g Citra (11 AA)15.08 g Citra (11 AA) Hops Pellet 11 Boil 15 min 8.32 4.4%
15.08 g Centennial15.08 g Centennial Hops Pellet 10 Boil 15 min 7.56 4.4%
15.08 g Amarillo (8.6 AA)15.08 g Amarillo (8.6 AA) Hops Pellet 8.6 Boil 5 min 2.61 4.4%
15.08 g Citra (11 AA)15.08 g Citra (11 AA) Hops Pellet 11 Boil 5 min 3.34 4.4%
15.08 g Centennial15.08 g Centennial Hops Pellet 10 Boil 5 min 3.04 4.4%
25.15 g Simcoe25.15 g Simcoe Hops Pellet 12.7 Boil 0 min 7.4%
25.15 g Galaxy (14.25 AA)25.15 g Galaxy (14.25 AA) Hops Pellet 14.25 Boil 0 min 7.4%
25.15 g Citra (11 AA)25.15 g Citra (11 AA) Hops Pellet 11 Whirlpool 0 min 5.76 7.4%
25.15 g Centennial25.15 g Centennial Hops Pellet 10 Whirlpool 0 min 5.24 7.4%
25.15 g Galaxy (14.25 AA)25.15 g Galaxy (14.25 AA) Hops Pellet 14.25 Dry Hop 5 days 7.4%
90 g Citra (11 AA)90 g Citra (11 AA) Hops Pellet 11 Dry Hop 5 days 26.4%
341.45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.89 each whirlfloc Fining Boil 20 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
0.89 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 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
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 10 3 120 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 85 min
Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.6
Grain absorption losses -7.3
Remaining sparge water volume 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 30.6
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 24.3 L) 24
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 23.7
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

Brew Day 2023/05/05

Liam formulated this recipe based on multiple clone recipes of Todd the Axe Man IPA.

Changed the Hop additions slightly from V2, based on suitable substitutions of what we have available. Dropped Ekuanot from the Dryhop as Citra is more suited to this recipe. We seem to always have 24L in the Primary so scaled the ingredients to reflect this.

Suitable Yeast Substitutions are Safale S-04, WYeast 1098 British Ale Yeast or A01 House.

Citra, Simcoe & Cascade Hops are all considered interchangeable.
Liam's original recipe uses Mosaic as the Bittering Hop. Suitable sub can be Citra, Simcoe & Nugget.
Centennial Hop sub can be Citra & Nugget.

Water Calcs:
Mash
Gypsum: 4.5 gm
Calc. Chloride: 4.5 gm
Epsom Salts: 1 gm
Lactic Acid: 1 gm

Sparge
Gypsum: 3gm
Calc Chloride: 3 gm
Epsom Salts: 1 gm

Mash at 67C. It is important to prevent mash temperature from being higher than this.

-at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge. w/e.

Sugar into kettle with 20 minutes remaining on boil.

Our Whirlpool method:
Add Whirlfloc & Yeast Nutrient @5 mins left on boil
Add 0 min hop addition
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. Our preference is to aim for 2.2 Co2 volumes in the bottle (we do not keg)

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  • Last Updated: 2023-11-04 00:39 UTC