Generic Aus IPA

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.33 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)

Created: Wednesday January 10th 2024

Original Gravity:

1.067

Final Gravity:

1.013

ABV (standard):

7.0%

IBU (tinseth):

38.0

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.90 kg	Barrett Burston - Pale Malt5.9 kg Pale Malt	37	2	88.1%
0.40 kg	Joe White - Caramalt0.4 kg Caramalt	34.5	21.17	6%
0.40 kg	Joe White - Light Munich0.4 kg Light Munich	35.9	5.25	6%
6.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Pride of Ringwood40 g Pride of Ringwood Hops	Pellet	8.5	Boil	60 min	36.65	32%
28.35 g	Centennial28.35 g Centennial Hops	Pellet	10.5	Boil	1 min	1.38	22.7%
28.35 g	Simcoe28.35 g Simcoe Hops	Pellet	13	Boil	0 min		22.7%
28.35 g	Amarillo28.35 g Amarillo Hops	Pellet	9.5	Boil	0 min		22.7%
125.05 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Pride of Ringwood (Pellet) 40 g Pride of Ringwood (Pellet) Hops	36.65	32%
28.35 g	Centennial (Pellet) 28.35 g Centennial (Pellet) Hops	1.38	22.7%
28.35 g	Simcoe (Pellet) 28.35 g Simcoe (Pellet) Hops		22.7%
28.35 g	Amarillo (Pellet) 28.35 g Amarillo (Pellet) Hops		22.7%
125.05 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Irish Moss		Fining	Boil	20 min.

Yeast

Lallemand - Verdant IPA

Amount:	11 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 132 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	24.5
Mash volume with grains	28.9
Grain absorption losses	-6.7
Remaining sparge water volume	12.5
Mash Lauter Tun losses	-0.9
Pre boil volume	29.3
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.6
Post boil Volume	23
Going into fermentor	23
Total:	36.9
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Pending - N/A

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

3.78 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 40
1/2L bottles: 29
Pints: 30

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
1/15/2024 1:30 AM about 1 year ago	+2	Boil Complete	1.051			1/18/2024 8:30 AM about 1 year ago	Very inefficient Sparge left a lot of sugars in the grain. Partly due to equipment issues, but mostly because of impatience on my part, as well as messing up and forgetting the start time, so I think I hadn't allowed enough time for conversion during the mash.
1/19/2024 1:00 AM about 1 year ago	+6	Sample	1.023			1/18/2024 8:32 AM about 1 year ago	Pressure fermenting for the first time ever. I've kept the pressures between 8 & 10 PSI, because I'm unsure how far to push it, and I think that this may be a little on the low side.
1/24/2024 4:37 AM about 1 year ago	+11	Fermentation Complete	1.020	15.5 Liters	22 °C	1/26/2024 4:44 AM about 1 year ago	I had dumped the yest from the bottom of my conical about a week prior, and around this time the fermentation had also essentially stalled, even though I had swirled the beer to try and release some of the hopefully active yeasts in the sediment below. Saw very slow activity for several days, and even released most of the CO2 pressure thinking that the yeast might not have been enjoying the pressure fermentation. In the end. I also don't have any temperature control, and the ambient temperature remained at around 23-24C for the entire ferment.
1/26/2024 4:52 AM about 1 year ago	+13	Packaged	1.020	14.3 Liters		1/26/2024 4:52 AM about 1 year ago	Kegged the beer and force carbonated for 24 hours. Very hoppy, and a little more bitter than I would have liked. Much lighter in mouthfeel and flavour than the style calls for, and would benefit from a higher alcohol content, but certainly enjoyable and drinkable as it turns out. Recipe wise, I'd go lighter with the bittering and focus on balancing the flavour of the hops... perhaps remove one or more hop type to allow the rest to highlight their flavours and aromas. Improving the mashing efficiency would certainly improve the end result, and an alternate yeast might improve the overall product as well. I'm not yet a fan of the pressure ferment and clearly have a lot to learn, however, I will say that the pressurised fermenter makes transfer to the keg so much easier, and has the added benefit of removing the oxidation risk. Give this beer perhaps a month to mellow, and it should turn out better than it is on first taste after only a day in the keg.

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Last Updated: 2024-01-10 06:06 UTC

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Generic Aus IPA