PROPER ENGLISH IPA - Beer Recipe - Brewer's Friend

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PROPER ENGLISH IPA

199 calories 20 g 12 L
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.4 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 11.9 °P (recipe based estimate)
Post Boil Gravity: 14.8 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 199 calories (Per 12L)
Carbs: 20 g (Per 12L)
Created: Wednesday January 10th 2024
14.8 °P
3.6 °P
6.0%
48.0
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg United Kingdom - Pale 2-Row5.1 kg Pale 2-Row 38 2.5 85%
0.40 kg United Kingdom - Crystal 15L0.4 kg Crystal 15L 34 15 6.7%
0.25 kg United Kingdom - Wheat0.25 kg Wheat 37 2 4.2%
0.25 kg Munich Dark 20L0.25 kg Munich Dark 20L 34 20 4.2%
6 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Challenger45 g Challenger Hops Pellet 8.5 Boil 60 min 39.57 31%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 10 min 8.44 34.5%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 0 min 34.5%
145 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1.50 g Baking Soda Water Agt Mash 1 hr.
5.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 152.6 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
to 50 l water add 7 gr gypsum, 1.5 grepsom salt, 3 ml calcium chloride, 1.5 gr baking soda, and 5.5 ml lactic acid 80% concentration.

it should get you Ca - 90.4, Mg - 4.9, Na - 13.7, Cl - 63.9, and So - 149.7

predicted mash PH - 5.41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge 68 °C 68 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.4 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 31.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 25
Going into fermentor 25
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

ferment at 20'C
primary 7-10 days. bottle conditioning 2 weeks

to 50 l water add 7 gr gypsum, 1.5 grepsom salt, 3 ml calcium chloride, 1.5 gr baking soda, and 5.5 ml lactic acid 80% concentration.

it should get you Ca - 90.4, Mg - 4.9, Na - 13.7, Cl - 63.9, and So - 149.7

predicted mash PH - 5.41

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  • Last Updated: 2024-02-03 19:46 UTC