Maipur - Beer Recipe - Brewer's Friend

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Maipur

188 calories 16.2 g 0.5 L
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Beer Stats
Method: All Grain
Style: Special/Best/Premium Bitter
Boil Time: 75 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 24.32 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Bryn
Calories: 188 calories (Per 0.5L)
Carbs: 16.2 g (Per 0.5L)
Created: Saturday January 28th 2023
1.041
1.007
4.5%
67.6
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 85.7%
0.50 kg Munich0.5 kg Munich 37 6 14.3%
3.50 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 13.4 Boil 75 min 40.99 28.2%
6 g Chinook6 g Chinook Hops Pellet 13 Boil 30 min 8.77 8.5%
12.50 g Chinook12.5 g Chinook Hops Pellet 13 Hop Stand 30 min 4.06 17.6%
4.50 g Centennial4.5 g Centennial Hops Pellet 10 Boil 30 min 5.06 6.3%
7 g Ahtanum7 g Ahtanum Hops Pellet 6 Boil 30 min 4.72 9.9%
8.50 g Centennial8.5 g Centennial Hops Pellet 10 Hop Stand 30 min 2.13 12%
12.50 g Ahtanum12.5 g Ahtanum Hops Pellet 6 Hop Stand 30 min 1.88 17.6%
71 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.61 g Irish Moss Fining Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
0.52 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 54 g       Temp: 20 °C       CO2 Level: 1.9 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 L Strike 68 °C 66 °C 75 min
6.5 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.83 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 9.9
Mash volume with grains 12.2
Grain absorption losses -3.5
Remaining sparge water volume 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 24.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 17 L) 20
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 19.8
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

The hops specified for the last 30 minutes of the boil and hop stand are actually the Crossmyloof Jaipur blend. They recommend 35g for 30 minutes boil and 65g Hop Stand for 30 minutes.
For a Jaipur clone, the Pale Malt needs to be increased to 5.5Kg and the water adjusted

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  • Last Updated: 2024-07-02 21:41 UTC
  • Snapshot Created: 2023-01-28 19:53 UTC
  • Link To Parent Recipe