SESSION IPA AUSSAU 20hl - Beer Recipe - Brewer's Friend

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SESSION IPA AUSSAU 20hl

135 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 2200 liters (fermentor volume)
Pre Boil Size: 2353.11 liters
Post Boil Size: 2276.99 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 97%
Calories: 135 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Tuesday October 25th 2022
1.044
1.011
4.3%
28.0
9.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
250 kg Castle Malting - Château Pilsen 2RS250 kg Château Pilsen 2RS 37 1.9 62.5%
100 kg Castle Malting - Château Munich Light100 kg Château Munich Light 34 7.6 25%
25 kg Flaked Oats25 kg Flaked Oats 33 2.2 6.3%
25 kg Belgian - Wheat25 kg Wheat 38 1.8 6.3%
400 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Yakima Chief Hops - Citra (13 AA)500 g Yakima Chief Hops - Citra (13 AA) Hops Pellet 13 Boil at 100 °C 60 min 7.79 6.7%
500 g Yakima Chief Hops - Mosaic (12.25 AA)500 g Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil at 100 °C 60 min 7.34 6.7%
750 g Yakima Chief Hops - Citra (13 AA)750 g Yakima Chief Hops - Citra (13 AA) Hops Pellet 13 Boil at 100 °C 10 min 4.24 10%
750 g Yakima Chief Hops - Mosaic (12.25 AA)750 g Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Boil at 100 °C 10 min 3.99 10%
1 kg Yakima Chief Hops - Citra (13 AA)1 kg Yakima Chief Hops - Citra (13 AA) Hops Pellet 13 Whirlpool at 95 °C 0 min 2.36 13.3%
1 kg Yakima Chief Hops - Mosaic (12.25 AA)1 kg Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Whirlpool at 95 °C 0 min 2.23 13.3%
1.50 kg Yakima Chief Hops - Citra (13 AA)1.5 kg Yakima Chief Hops - Citra (13 AA) Hops Pellet 13 Dry Hop at 18 °C 0 days 20%
1.50 kg Yakima Chief Hops - Mosaic (12.25 AA)1.5 kg Yakima Chief Hops - Mosaic (12.25 AA) Hops Pellet 12.25 Dry Hop at 18 °C 0 days 20%
7.50 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
200 g Gypsum Water Agt Mash 1 hr.
600 ml Lactic acid - 88% Water Agt Mash 1 hr.
300 ml Lactic acid - 88% Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 24103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Pau BU
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 4 4 4 9 165
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1200 L Empâtage Strike 54 °C 50 °C --
Monopalier Infusion 50 °C 68 °C 80 min
Infusion 70 °C 78 °C 10 min
1500 L 4 x 375L Sparge 78 °C 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 2228.2 L. Suggest reducing initial water volume to 45.4 L and adding 2182.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1464 L 1200
Strike water volume at mash thickness of 3 L/kg 1200
Mash volume with grains 1464
Grain absorption losses -400
Remaining sparge water volume (equipment estimates 1429.1 L) 1554
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2228.2 L) 2353.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -12.5
Post boil Volume (equipment estimates 2210 L) 2277
Hops absorption losses (whirlpool, hop stand) -10
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 2267 L) 2200
Total: 2754  
Equipment Profile Used: System Default
 
Notes

Rinçage :

L'idée c'est d'aller chercher du volume sur une session mais sur ton dernier rinçage contrôle bien ta densité (1.012/1.010 mini) pour ne pas aller extraire trop de tannins. C'est une bière sans matière ça se sentirait très vite.

Plan de Fermentation :

  • Entre 20 et 18°C pendant 10 jours
    > DH jour 5 (1.5kg Citra + 1.5kg Mosaic)
    > Jour 6 tu peux envoyer un peu de CO2 par la vidange totale pour remettre le houblon en suspension
    > Jour 7 (après 48h de DH) tu commences à purger le houblon pour éviter un contact prolongé avec la bière et donc un hop burn (extraction des tanins)
  • Garde 7 à 10 jours 12°C
    Cold Crash 7 jours

    CO2 : entre 4 et 4.9g/l avec une cible à 4.4-4.5g/l
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  • Last Updated: 2022-11-18 12:46 UTC