West Coast Ipa classic - Beer Recipe - Brewer's Friend

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West Coast Ipa classic

188 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 188 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Monday April 3rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 65.2%
1 kg German - Pilsner1 kg Pilsner 38 1.6 21.7%
400 g Castle Malting - Château Crystal400 g Château Crystal 34.4 60.6 8.7%
200 g Munich200 g Munich 37 6 4.3%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Warrior20 g Warrior Hops Pellet 16 Boil 60 min 46.96 21.1%
25 g Cascade25 g Cascade Hops Pellet 7 Boil 5 min 5.12 26.3%
25 g Centennial25 g Centennial Hops Pellet 10 Hop Stand at 99 °C 5 min 5.88 26.3%
25 g Cascade25 g Cascade Hops Pellet 7 Dry Hop 3 days 26.3%
95 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 13 18 93 180 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 16.8
Mash volume with grains 19.8
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 11.8 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.1 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 17.1 L) 18
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17.9 L) 17
Total: 26.5  
Equipment Profile Used: System Default
 
Notes

A ph állításnál ne hagyatkozz csak a sókra. 17-18C-on erjeszteni, 5 nap után feltöltni 21C-ra 1,012-1,015 FG-ig. Ezután alacsony hőmérsékleten hidegkomlózz (2-5C) 2 napig. A komló meg fogja emelni a sör pH értékét, ami nem tesz jót az íznek, így a főzés végén húzd le 5-5,1-re a pH-t. 23 liter vízzel kezdj legalább.

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  • Public: Yup, Shared
  • Last Updated: 2023-04-03 14:11 UTC