Even Sharks Need Water /Verdant clone/ - Beer Recipe - Brewer's Friend

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Even Sharks Need Water /Verdant clone/

287 calories 26.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 287 calories (Per 500ml)
Carbs: 26.1 g (Per 500ml)
Created: Thursday January 26th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Simpsons - Extra Pale Ale Malt3.3 kg Extra Pale Ale Malt 35.82 2.2 57.4%
0.80 kg Simpsons - Finest Pale Ale Golden Promise0.8 kg Finest Pale Ale Golden Promise 37 2.4 13.9%
0.50 kg Briess - Brewers Oat Flakes / Flaked oats0.5 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 8.7%
0.45 kg Weyermann - Carapils0.45 kg Carapils 34.5 2.1 7.8%
0.20 kg Dingemans - Wheat Malt0.2 kg Wheat Malt 38.1 1.8 3.5%
0.30 kg Muntons - Malted Wheat Flakes0.3 kg Malted Wheat Flakes 36 19 5.2%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 3.5%
5.75 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Whirlpool at 80 °C 30 min 7.05 7.7%
60 g Yakima Chief Hops - Citra60 g Citra Hops Pellet 13 Whirlpool at 80 °C 30 min 12.87 15.4%
120 g Galaxy120 g Galaxy Hops Pellet 14.25 Dry Hop at 14 °C 3 days 30.8%
180 g Yakima Chief Hops - Citra180 g Citra Hops Pellet 13 Dry Hop at 14 °C 3 days 46.2%
390 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.79 bar       Temp: 3 °C       CO2 Level: 2.55 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 25 35 105 75 90
Gypsum CaSO4: 1.5 g.
Calcium Chloride CaCl2: 2.5 g.
Epsom Salt MgSO4: 2 g.
Canning Salt NaCl: 2 g.

The Sodium Chloride is added to the boil and the Calcium Chloride to the mash.
Mash should be 5.2-5.3 at 20 degrees C.
Sparge water 5.5-6 pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 L Strike 75 °C 67 °C 55 min
90 L mash pH 5.2/5.4 Fly Sparge -- 77 °C --
Fly Sparge -- 76 °C 1 min
Starting Mash Thickness: 2.55 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 14.7
Mash volume with grains 18.5
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.1 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 25
Boil off losses -5.7
Post boil Volume (equipment estimates 20.5 L) 23
Hops absorption losses (whirlpool, hop stand) -0.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.6 L) 20
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 18.5°C
Day 3 go to 19.5°C
Day 4 go to 20.5°C
Day 5 go to 22°C
Day 6 go to 23°C
Day 9 go down to 14°C then add Dry Hop
Day 12 go to 22°C. Hold for 48 hours for DA rest
Day 14 transfer in brite tank and add 30 g. ascorbic acid, then
slowly /for 48 hours/ cool down to 3°C
Day 16 carbonate 5 days at 10/11 PSI
Day 21 bottling day

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  • Last Updated: 2024-10-27 08:20 UTC