C4 IPA - Beer Recipe - Brewer's Friend

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C4 IPA

286 calories 25.1 g 500 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BV Craft
Calories: 286 calories (Per 500ml)
Carbs: 25.1 g (Per 500ml)
Created: Sunday January 7th 2024
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Extra Pale Maris Otter4 kg Extra Pale Maris Otter 37.5 2 71.4%
0.50 kg Weyermann - Beech Smoked Barley0.5 kg Beech Smoked Barley 35 2.7 8.9%
0.50 kg Crisp Malting - Dark Munich0.5 kg Dark Munich 36.3 19 8.9%
0.60 kg Crisp Malting - Dextrin Malt0.6 kg Dextrin Malt 36.8 1.8 10.7%
5.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Yakima Chief Hops - Citra15 g Citra Hops Pellet 13 Boil 60 min 22.13 6%
35 g Yakima Chief Hops - Cascade35 g Cascade Hops Pellet 6.4 Boil 15 min 12.62 14%
30 g Yakima Chief Hops - Centennial30 g Centennial Hops Pellet 9.3 Boil 10 min 11.48 12%
50 g Yakima Chief Hops - Chinook50 g Chinook Hops Pellet 9.5 Boil 5 min 10.75 20%
85 g Yakima Chief Hops - Citra85 g Citra Hops Pellet 13 Dry Hop at 19 °C 5 days 34%
20 g Yakima Chief Hops - Centennial20 g Centennial Hops Pellet 9.3 Dry Hop at 19 °C 5 days 8%
15 g Yakima Chief Hops - Cascade15 g Cascade Hops Pellet 6.3 Dry Hop at 19 °C 5 days 6%
250 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Servomyces Other Boil 10 min.
1 each Protafloc Water Agt Boil 7 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.55 bar       Temp: 2 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
105 15 20 130 85 50
Gypsum CaSO4 4 grams
Calcium Chloride CaCl2 6 grams
Canning Salt NaCl 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Strike 72 °C 67 °C 70 min
-- 75 °C 10 min
5 L Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 22.4
Mash volume with grains 26.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 11.5 L) 9.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 21 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 21
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Start fermenting at 19°C
Day 4 go to 21°C
Day 7 add 1 g. Aromazyme
Day 9 dry hop
Day 12 rise temperature to 23°C for 48 hours
Day 14 add 5 grams ascorbic acid, then
slowly cool down to 3.9°C
Day 16 carbonate for 5 days at 12 PSI
Day 21 canning day


OG: 1.058
FG: 1.007

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  • Last Updated: 2024-03-29 21:53 UTC