NorMalt Cold IPA #2 - Beer Recipe - Brewer's Friend

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NorMalt Cold IPA #2

254 calories 16.3 g 500 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 64.75 liters
Post Boil Size: 59.65 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Torben Vedel
Calories: 254 calories (Per 500ml)
Carbs: 16.3 g (Per 500ml)
Created: Monday November 13th 2023
1.056
1.004
6.9%
61.2
5.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9.20 kg Crisp Malting - Clear Choice Malt Extra Pale9.2 kg Clear Choice Malt Extra Pale 37 2.5 65.7%
3.80 kg Crisp Malting - Flaked Torrefied Rice3.8 kg Flaked Torrefied Rice 37 27.1%
1 kg Rice Hulls1 kg Rice Hulls 0 7.1%
14 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g CTZ20 g CTZ Hops Pellet 14.27 Boil 60 min 13.17 6.7%
56 g Yakima Valley Hops - Strata 56 g Strata Hops Pellet 13.7 Whirlpool at 85 °C 15 min 4.69 18.7%
50 g Yakima Valley Hops - Idaho 750 g Idaho 7 Hops Pellet 12.8 Whirlpool at 85 °C 15 min 3.91 16.7%
24 g Mosaic24 g Mosaic Hops Pellet 11.6 Whirlpool at 85 °C 15 min 1.7 8%
50 g Eldorado50 g Eldorado Hops Pellet 11.4 Dry Hop 3 days 10.56 16.7%
50 g Galaxy50 g Galaxy Hops Pellet 16.5 Dry Hop 3 days 15.28 16.7%
50 g Yakima Valley Hops - Idaho 750 g Idaho 7 Hops Pellet 12.8 Dry Hop 3 days 11.85 16.7%
300 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.04 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.03 g/l Epsom Salt Water Agt Mash 1 hr.
0.33 g/l Gypsum Water Agt Mash 1 hr.
0.06 g/l Magnesium Chloride Water Agt Mash 1 hr.
2.45 ml/l Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
5 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 261 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Adjust all water to pH 5.4 using phosphoric acid.
Dry hopped 13.12.2023 15:45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39.2 L Strike 72 °C 65 °C 60 min
Mashout Temperature 65 °C 78 °C 10 min
36.8 L Sparge 76 °C 78 °C 10 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.45 L. Suggest reducing initial water volume to 45.4 L and adding 15.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.44 L. Suggest reducing strike water volume to 36.16 L and adding 3.04 L sparge/top-off. 39.2
Strike water volume at mash thickness of 2.8 L/kg 39.2
Mash volume with grains 48.4
Grain absorption losses -14
Remaining sparge water volume (equipment estimates 36.2 L) 40.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.5 L) 64.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 54.7 L) 59.7
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 59 L) 54
Total: 79.7  
Equipment Profile Used: System Default
 
Notes

Ferment @15°C.
At High kraußen add dry-hops. Ferment for 3 days.
Pressure transfer oxygen free to secondary fermenter. Ferment secondary for 7 days. Cold crash to 0°C and settle for 3-7 days.
Pressure transfer and filter oxygen free into three 19 liter serving kegs.

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  • Last Updated: 2024-07-07 03:52 UTC