West Coast IPA - Brew it Bru - Beer Recipe - Brewer's Friend

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West Coast IPA - Brew it Bru

231 calories 20.2 g 0.440 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 231 calories (Per 0.440L)
Carbs: 20.2 g (Per 0.440L)
Created: Wednesday January 3rd 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg Weyermann - Pale Ale2.3 kg Pale Ale 39 4.64 46%
400 g Simpsons - Crystal Light 400 g Crystal Light 33.1 100 8%
2.30 kg Malteurop - Pilsen Malt2.3 kg Pilsen Malt 37.44 3.04 46%
5 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Southern Star35 g Southern Star Hops Pellet 13.8 Boil 30 min 45.88 23.3%
30 g Mosaic30 g Mosaic Hops Pellet 11.3 Boil 5 min 8.35 20%
30 g Simcoe30 g Simcoe Hops Pellet 10.9 Boil 5 min 8.06 20%
20 g Simcoe20 g Simcoe Hops Pellet 10.9 Dry Hop Day 5 13.3%
20 g Mosaic20 g Mosaic Hops Pellet 11.3 Dry Hop Day 5 13.3%
15 g Southern Star15 g Southern Star Hops Pellet 13.8 Dry Hop Day 5 10%
150 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Boil 15 min.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 123.1 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
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
27.45 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 71 °C 65 °C 60 min
Mash Out 75 °C 75 °C 10 min
Starting Mash Thickness: 3.49 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 11.8 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 22
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

IMPORTANT: This is a 30 minute boil. Therefore you should only see 1.2 - 1.5L of evaporation during the boil.

MASH: Due to the 10L of dead space underneath the malt pipe in the Brew Buddy there is no need to sparge after the Mash Out. However if you notice that the level is below 22L, then add enough sparge water to bring it up to the pre boil boil volume.

FERMENTATION: The ideal fermentation temperature for this recipe and the selected yeast is 23 C. This will help to avoid slow down towards the end of the fermentation which is a characteristic of this yeast strain. The yeast strain brings lots of fruity esters.

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  • Last Updated: 2024-01-08 14:18 UTC