restitos dic juicy ipa - Beer Recipe - Brewer's Friend

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restitos dic juicy ipa

229 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 42.17 liters (ending kettle volume)
Pre Boil Size: 48 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 69% (ending kettle)
Calories: 229 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Tuesday December 27th 2022
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OG: 1.062 FG: 1.015 ABV: 6.2% IBU: 42

1.069
1.018
6.8%
50.1
7.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.45 kg Patagonia - Extra Pale Malt5.45 kg Extra Pale Malt 36.8 1.8 38.4%
1.65 kg Patagonia - Patagonia Munich1.65 kg Patagonia Munich 34 12 11.6%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 5.6%
5.60 kg Patagonia - Patagonia Pale ale5.6 kg Patagonia Pale ale 36.8 2.9 39.5%
0.27 kg Corn Sugar - Dextrose0.27 kg Corn Sugar - Dextrose 42 0.5 1.9%
0.41 kg Corn Sugar - Dextrose0.405 kg Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.9%
14.18 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Yakima Valley Hops - LUPOMAX Columbus9 g LUPOMAX Columbus Hops Pellet 20 Boil 60 min 9.84 3.6%
47 g Barth-Haas - Ekuanot47 g Ekuanot Hops Pellet 14.7 Whirlpool at 90 °C 65 min 8.19 19%
36 g lupomax centennial36 g lupomax centennial Hops Pellet 14 Whirlpool at 90 °C 65 min 5.98 14.5%
89 g Yakima Valley Hops - Idaho 789 g Idaho 7 Hops Pellet 14 Whirlpool at 90 °C 65 min 14.78 35.9%
67 g Yakima Valley Hops - Bravo67 g Bravo Hops Pellet 14.2 Whirlpool at 90 °C 65 min 11.28 27%
248 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4.40 g Baking Soda Water Agt Mash 1 hr.
5.17 ml Phosphoric acid Water Agt Mash 1 hr.
2.60 g Irish Moss Fining Boil 20 min.
 
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:
0.35 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 25 100 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
47.5 L Infusion 73 °C 69 °C 90 min
13.5 L Batch Sparge 78 °C 78 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.77 L. Suggest reducing initial water volume to 45.4 L and adding 5.37 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 20.3
Mash volume with grains 29.2
Grain absorption losses -13.5
Remaining sparge water volume 42
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 50.8 L) 48
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 39.4 L) 42.2
Hops absorption losses (whirlpool, hop stand) -1.2
Estimated amount in fermentor 41
Total: 62.2  
Equipment Profile Used: System Default
 
Notes

4,4 gr/lt wh
ekuanot 47-> 1,12
centennial 51,43 -> 1,22
idaho 89 -> 2,12
bravo 67,2 -> 1,6

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  • Last Updated: 2023-01-06 17:22 UTC