2301. Fresh Hop Red IPA - 23/2/23 - Beer Recipe - Brewer's Friend

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2301. Fresh Hop Red IPA - 23/2/23

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 75 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 62.5 liters
Post Boil Size: 56 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday February 20th 2023
1.067
1.013
7.1%
60.9
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.88 kg New Zealand - Ale Malt5.88 kg Ale Malt 37.4 3.05 40.6%
5.76 kg Gladfield - American Ale Malt5.76 kg American Ale Malt 37.3 2.54 39.7%
0.94 kg Gladfield - Medium Crystal Malt0.94 kg Medium Crystal Malt 35.4 56.35 6.5%
1.92 kg Gladfield - Red Back Malt1.92 kg Red Back Malt 35.4 32.99 13.2%
14.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13 Boil 90 min 15.49 2.3%
40 g Yakima Chief Hops - Citra40 g Citra Hops Pellet 13 Boil 10 min 8.4 3.6%
40 g Yakima Chief Hops - Mosaic40 g Mosaic Hops Pellet 12.25 Boil 10 min 7.92 3.6%
250 g Cascade250 g Cascade Hops Leaf/Whole 7 Hop Stand at 85 °C 0 min 10.43 22.6%
60 g Yakima Chief Hops - Mosaic60 g Mosaic Hops Pellet 12.25 Whirlpool at 85 °C 30 min 5.09 5.4%
50 g Yakima Chief Hops - Simcoe50 g Simcoe Hops Pellet 13.6 Whirlpool at 85 °C 30 min 4.71 4.5%
60 g Yakima Chief Hops - Citra60 g Citra Hops Pellet 13 Whirlpool at 85 °C 30 min 5.4 5.4%
50 g Yakima Chief Hops - Amarillo50 g Amarillo Hops Pellet 10 Whirlpool at 85 °C 30 min 3.46 4.5%
190 g Yakima Chief Hops - Citra190 g Citra Hops Pellet 13 Dry Hop 4 days 17.2%
190 g Yakima Chief Hops - Amarillo190 g Amarillo Hops Pellet 10 Dry Hop 4 days 17.2%
150 g Yakima Chief Hops - Mosaic150 g Mosaic Hops Pellet 12.25 Dry Hop 4 days 13.6%
1,105 g / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
50 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 62 L. Suggest reducing initial water volume to 45.4 L and adding 16.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 53.07 L. Suggest reducing strike water volume to 35.83 L and adding 7.67 L sparge/top-off. 43.5
Strike water volume at mash thickness of 3 L/kg 43.5
Mash volume with grains 53.1
Grain absorption losses -14.5
Remaining sparge water volume (equipment estimates 33.9 L) 34.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 62 L) 62.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 54.4 L) 56
Hops absorption losses (whirlpool, hop stand) -2.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.7 L) 52
Total: 77.9  
Equipment Profile Used: System Default
 
Notes

Add 1tsp each of Gypsum, Epsum and Calcium Chloride to mash water and 1/2 of each to sparge water.
Add 1ml Lactic into centre column - mash start at 0835.
First pH test shows 4.9 - too low so add 1/2tsp Baking Soda to get 5.2. Add another 1/2 tsp now reading 5.5 pretty good for Amber. pH at 0935 is 5.4 - spot on. Finish of mash pH 5.4.
Collect 62.5L. Post boil 56L
Put Whirlpool arm in at 98C and run a little through Coolossus.
Put bag of fresh hops in at 92C
Take Coolossus out of chill water as difficult to keep whirlpool temp and heating up chilled water in stainless pot.
Set W/pool temp to 82C. Temp varying from 82 to 84.5C.
Whirlpool from 1255 - 1330. Start cooling at 1330. Drop Coolossus back into water when cool.
At 1335 temp in GF 60C. At 1340 temp 54C. 51C at 1345. 50C at 1346. Turn Up Cooling water at tap...possibly running too slow.
40C at 1355.
35C at 1405turn off pump and cooling water. Let sit to settle for 30mins.
Cooling water needs to be going continuously when pumping to Fermenter as temp creeps up*.
Gravity 1066 at 25C so 67C adjusted. Efficiency = 78%
Collect 51-52L. Pitch 50gms Verdant yeast at 1800, 23.5C.
Friday 8am bubbling away fairly vigorously at 22.1C put probe into thermowell as more efficient temp control. 1045 temp 18.4 ( set to 18.5 ) and very strong bubbling. 1600 temp is 19.1C ( set to 19C )still bubbling vigorously and smells great. Earlier gravity 1060-62 and tastes very good, no off tastes. 2130 temp 19.5C in thermowell 18.2-18.5C in fridge with fridge running. Still continuous bubbling and good yeast smell.
Sat 25/2 still bubbling well and smelling really good.
Sunday 26/2. Temp 19.1C Gravity 1024. had blown a bit of yest into blowoff bottle, clean out and sanitise SS fitting. Almost no bubbling. A bit cloudy. Tastes pretty good more malty than hoppy. Ready for dry Hops.
Mon 27/2 Temp 19.2C, Dump 2Litres watery hops. Gravity 1022. Add Dry Hops. Immediately after adding dry hops bubbling increased to a continuous steady level. At 1400 light bubbling every 3 secs.
Tues 28/2 10.00 - Temp 18.8C, Gravity 1022, set temp to 21.5C for D. Rest. Dump 1 litre hoppy sloppy trub. Smell nice tropicals coming through taste light tropical good balance. Still pretty murky looking. Temp up to 21.6C at 1715, shut off blowoff. 1845 small amount of pressure when opening PRV.
Wed 1/3 Temp 21.6C. Dump 2.5L sloppy hoppy trub some difficulty getting thick trub at bottom of cone to run but got there eventually. Gravity still 1020ish. Smell and taste still light-medium tropical very yummy with a little bitterness at back of mouth/ pallet. Much brighter and clearer. Leave another day at 21.5C and then look to drop back to 15-16C for a few days and then cold crash.
Thurs 2/3 Temp 21.6C set to 17C. Dump 2L then another 1L. Gravity still around 1022, smell and taste great.
Fri 3/3 Temp 16.8C Gravity still 1022, smell and taste medium tropical - very tasty.
Sun 5/3 at 1500 - Temp 17C set to 3C to cold crash Gravity still 1022 taste and smell more tropical - very delicious and lovely smell.
!700 temp has dropped to 14C. in fermenter and 6.1C in fridge. Set fridge to Max Cooling.
Mon 6/3 0930 temp 3.4C. Dump 2.5L thickish hop trub and some slop. Gravity still around 1020. A bit clearer and brighter still lovely tropical ( pineapple, mango ) smell and taste smooth good bitterness balance.
Tues 7/3 temp 3.0C gravity 1022 ( adjusted to 1021 at 3C ). Much brighter and a bit clearer ( still needs to clear more ) Taste and smell still pretty excellent. Dump 1L trub small amount of thick hoppy stuff then very liquid - tap running fairly clear ). Adjust set temp up to 5C. 5C reached at 1300.
Wed 8/3 Temp 5.2C Looking a little clearer still a way to go. Smell and taste still lovely. Dump 300ml appears to not be too much trub at bottom of cone??
Friday 10/3 runoff to kegs 18L + 15.3L = 33.3L a bit disappointing from 51L ferment???
Finish Alcohol 1067-1021 gives 6.04% whereas if finish gravity 1013 then 7.05 lets call it 6.5%

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  • Last Updated: 2024-04-12 05:17 UTC