To Øl # DIPA Test1 - Beer Recipe - Brewer's Friend

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To Øl # DIPA Test1

265 calories 24.1 g 0.33 L
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Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16.07 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 265 calories (Per 0.33L)
Carbs: 24.1 g (Per 0.33L)
Created: Sunday November 20th 2022
1.086
1.017
9.0%
114.1
6.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Viking - Pilsner Malt4 kg Pilsner Malt 37 1.9 76.2%
250 g Bestmalz - BEST Caramel Pils250 g BEST Caramel Pils 37 2.43 4.8%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4.8%
0.75 kg Bestmalz - BEST Wheat Malt0.75 kg BEST Wheat Malt 37.7 2.2 14.3%
5.25 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Cascade35 g Cascade Hops Pellet 7 Boil at 100 °C 60 min 60.34 16.3%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 21 °C 4 days 18.6%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Dry Hop at 21 °C 4 days 18.6%
40 g Citra40 g Citra Hops Pellet 11 Boil at 100 °C 15 min 53.77 18.6%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 4 days 9.3%
40 g Rakau40 g Rakau Hops Pellet 10.5 Dry Hop 4 days 18.6%
215 g / kr 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7g/liter       Temp: 21 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 L Boil up to temp then add 5Liters of water to the grains in a seperate bucket. Allow all gains to soak without activating the enzymes. since there are a lot of grains risk is that you will scorch the bottom of the pan. Infusion 55 °C 55 °C 20 min
8.5 L Boil 10L of water to approx 75C. Pour in the grains and the 55C water (total vol 15L). This will cool it down to 68C. 40 minutes to allow the alpha enzyme to work. Hopefully this will keep the dextrins for a better mouthfeel. Strike 68 °C 68 °C 40 min
4 L remove the grains and sparge with 5L. You should have approx 16L of mash. Sparge -- -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.2 L) 22.2
Mash volume with grains 25.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume 16.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 10
Volume into fermentor 10
Total: 22.2  
Equipment Profile Used: System Default
 
Notes

Original:
efficiency was very low for me. adjust accordingly.
Dry hop after 1 week for 4 days.

Mitt:
Det blev mycket svagare än tänkt, dåligt med plats i kastrullen. Hade vart bättre med mindre mängd malt och sedan fuskat med socker/maltextrakt.
Alternativt kört om och öst igenom flera gånger

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  • Public: Yup, Shared
  • Last Updated: 2022-12-25 10:48 UTC
  • Snapshot Created: 2022-11-20 11:16 UTC
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