Brut IPA colab JABALINA - Beer Recipe - Brewer's Friend

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Brut IPA colab JABALINA

135 calories 5.1 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2200 liters (ending kettle volume)
Pre Boil Size: 2400 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 135 calories (Per 330ml)
Carbs: 5.1 g (Per 330ml)
Created: Tuesday May 23rd 2023
1.046
0.998
6.2%
22.6
2.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
325 kg BA Malt - Pilsen325 kg Pilsen 37 2 81.3%
75 kg Flaked Rice75 kg Flaked Rice 40 0.5 18.8%
400 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3,000 g Bravo3000 g Bravo Hops Pellet 15.5 Hop Stand at 80 °C 40 min 7.4 16.7%
5,000 g Yakima Valley Hops - LUPOMAX Mosaic5000 g LUPOMAX Mosaic Hops Pellet 17.5 Dry Hop at 14 °C 3 days 3.98 27.8%
5,000 g BSG - Idaho 75000 g Idaho 7 Hops Pellet 14.1 Hop Stand at 80 °C 40 min 11.22 27.8%
5,000 g El Dorado5000 g El Dorado Hops Pellet 15.7 Dry Hop at 3 °C 3 days 27.8%
18,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
170 g Gypsum Water Agt Mash 0 min.
300 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
260 g Citric acid Water Agt Mash 0 min.
150 g Citric acid Water Agt Sparge 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
103%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 18868 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Buenos aires Marzo 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1140 L Infusion 74 °C 67 °C 60 min
Sparge 74 °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: 2205.7 L. Suggest reducing initial water volume to 45.4 L and adding 2160.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1464 L 1200
Strike water volume at mash thickness of 3 L/kg 1200
Mash volume with grains 1464
Grain absorption losses -400
Remaining sparge water volume 1600.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 2205.7 L) 2400
Boil off losses -5.7
Post boil volume (equipment estimates 2394.3 L) 2200
Hops absorption losses (whirlpool, hop stand) -40
Estimated amount in fermentor 2160
Total: 2800.9  
Equipment Profile Used: System Default
 
Notes

Empaste con agua a 75°C hasta 28 cm medido desde arriba del macerador.

Lavado de granos hasta 92 cm en olla de hervor (medido desde arriba).

ALtura antes de hervido: 9 cm medido desde arriba.

Hopstand 80°C . ENfriar mosto haciendo pasar por el placas para asegurarnos una temperatura precisa. Agregar Lupulo con mosto a 80°C bien uniforme. Hopstand 40 minutos.

Fermentacion:
1 millon/celulas ml gfrado plato.
120 ml de enzima glucosidasa junto con la levadura.




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  • Last Updated: 2024-08-12 23:05 UTC