Samotkhe Raw NEPA - Dai Kide - Beer Recipe - Brewer's Friend

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Samotkhe Raw NEPA - Dai Kide

193 calories 18.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 0 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 193 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Saturday April 22nd 2023
1.063
1.013
6.6%
0.0
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Viking - Pale Ale Malt6 kg Pale Ale Malt 37 2.5 80%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 13.3%
0.50 kg Viking - Dextrine Malt0.5 kg Dextrine Malt 33 1.8 6.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Yakima Valley Hops - LUPOMAX Citra75 g LUPOMAX Citra Hops Pellet 18.5 Whirlpool at 75 °C 15 min 30%
75 g Yakima Valley Hops - NZ Nelson Sauvin75 g NZ Nelson Sauvin Hops Pellet 12 Whirlpool at 75 °C 15 min 30%
50 g Yakima Valley Hops - LUPOMAX Citra50 g LUPOMAX Citra Hops Pellet 18.5 Dry Hop (High Krausen) at 23 °C Day 2 20%
50 g Yakima Valley Hops - NZ Nelson Sauvin50 g NZ Nelson Sauvin Hops Pellet 12 Dry Hop (High Krausen) at 23 °C Day 2 20%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Ascorbic Acid Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Primary 5 days
1 tsp Yeast Nutrient Other Primary 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Tbilisi Saburtalo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84.6 6 7 51.2 39.3 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 68 °C 68 °C 40 min
25 L Pasteurisation Temperature 68 °C 73 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 33.4
Mash volume with grains 38.4
Grain absorption losses -7.5
Mash Lauter Tun losses -0.9
Pre boil volume 25
Boil off losses  
Post boil volume 25
Hops absorption losses (whirlpool, hop stand) -0.8
Estimated amount in fermentor 24.3
Total: 33.4  
Equipment Profile Used: System Default
 
Notes

No boil / raw ale to help stabilise haze. You must sterilise everything though!

Whirlpool for 30 mins with slightly raised temp.

Last Updated and Sharing
 
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  • Last Updated: 2023-04-22 09:49 UTC