Scott Janish WCIPA - Beer Recipe - Brewer's Friend

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Scott Janish WCIPA

190 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49.7 liters
Post Boil Size: 45.4 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 25 minute extended hop boil time
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Thursday January 25th 2024
1.058
1.010
6.2%
66.1
4.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Thomas Fawcett - Maris Otter Low Colour Malt7 kg Maris Otter Low Colour Malt 36.8 1.8 62.6%
3 kg Thomas Fawcett - Maris Otter Pale Ale Malt3 kg Maris Otter Pale Ale Malt 38 2.65 26.8%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 4.5%
0.68 kg Grouse Malt House - Flaked Quinoa0.68 kg Flaked Quinoa 1 1 6.1%
11.18 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 60 min 23.84 11.5%
100 g Citra100 g Citra Hops Pellet 11 Hop Stand 30 min 13.1 38.5%
100 g Centennial100 g Centennial Hops Pellet 10 Hop Stand 30 min 11.91 38.5%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 5 min 17.23 11.5%
260 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
25 g Gypsum Water Agt Mash 1 hr.
3.71 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
3 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 210 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Taipei Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
99 18 8 52.5 243 16
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49 L. Suggest reducing initial water volume to 45.4 L and adding 3.6 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.19 L. Suggest reducing strike water volume to 38.02 L and adding 2.79 L sparge/top-off. 40.8
Strike water volume at mash thickness of 3.7 L/kg 40.8
Mash volume with grains 48.2
Grain absorption losses -11.2
Remaining sparge water volume (equipment estimates 20.3 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49 L) 49.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 43 L) 45.4
Hops absorption losses (whirlpool, hop stand) -1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.4 L) 42
Total: 61.8  
Equipment Profile Used: System Default
"Scott Janish WCIPA" American IPA beer recipe by Brewer #395373. All Grain, ABV 6.24%, IBU 66.07, SRM 4.12, Fermentables: (Maris Otter Low Colour Malt, Maris Otter Pale Ale Malt, Carapils (Dextrine Malt), Flaked Quinoa) Hops: (Simcoe, Citra, Centennial) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2024-01-31 13:45 UTC