CITRUS HAZY IPA CON POMELO 50 LTS - Beer Recipe - Brewer's Friend

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CITRUS HAZY IPA CON POMELO 50 LTS

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 58 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday April 11th 2023
1.061
1.011
6.5%
29.4
6.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg BA Malt - Pale Ale10 kg Pale Ale 38 4 66.1%
2 kg BA Malt - Avena2 kg Avena 33 2.2 13.2%
2 kg BA Malt - Wheat Malt2 kg Wheat Malt 38 2 13.2%
1.13 kg BA Malt - Carapils1.125 kg Carapils 34 4 7.4%
15.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Centennial50 g Centennial Hops Pellet 10 Boil 60 min 22.18 11.1%
125 g Centennial125 g Centennial Hops Pellet 10 Hop Stand at 80 °C 20 min 7.18 27.8%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop at 14 °C 5 days 44.4%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Dry Hop at 14 °C 5 days 16.7%
450 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
28 g Gypsum Water Agt Mash 1 hr.
1.86 ml Phosphoric acid Water Agt Mash 1 hr.
0.90 ml Phosphoric acid Water Agt Sparge 1 hr.
2 kg JUGO DE POMELO NATURAL Other Primary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
AGUA HAZY IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 10 10 50 180 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.25 L Infusion 74 °C 67 °C 60 min
57.5 L Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.58 L. Suggest reducing initial water volume to 45.4 L and adding 15.18 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 55.36 L. Suggest reducing strike water volume to 35.42 L and adding 9.96 L sparge/top-off. 45.4
Strike water volume at mash thickness of 3 L/kg 45.4
Mash volume with grains 55.4
Grain absorption losses -15.1
Remaining sparge water volume (equipment estimates 31.2 L) 28.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.6 L) 58
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 54.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 54
Total: 74  
Equipment Profile Used: System Default
 
Notes

UTILIZAR 88 LITROS DE OSMOSIS

PH DE MASH 5,3

PH DE LAVADO 5 (PARA NEUTRALIZAR BICARBONATOS/ALCALINIDAD)

-PH POST HERVOR 5,2

-DENSIDAD POST HERVOR 1060

-FERMENTAR A 19 GRADOS 7 A 9 DIAS APROX

-FINALIZADA FERMENTACION SUBIMOS TEMPERATURA A 21 GRADOS (DESCANSO DE DIACETILO)

-BAJAR TEMPERATURA A 14 GRADOS PARA DRY HOP DE 5 A 7 DIAS

-TRASVASAR PARA DEJAR MATERIA ORGANICA ATRAS Y BAJAR TEMPERATURA A 1 GRADO DURANTE 7 A 10 DIAS

DENSIDAD FINAL 1010 / 1012

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  • Last Updated: 2023-05-11 11:50 UTC