Lock Inn Brewery Jaipur - Beer Recipe - Brewer's Friend

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Lock Inn Brewery Jaipur

6242 calories 534.1 g 19 L
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 72 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul McDonnell
Calories: 6242 calories (Per 19L)
Carbs: 534.1 g (Per 19L)
Created: Monday March 11th 2024
1.036
1.006
3.9%
65.4
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 kg United Kingdom - Maris Otter Pale11 kg Maris Otter Pale 38 3.75 90.2%
1.20 kg Castle Malting - Château Vienna1.2 kg Château Vienna 38 2.6 9.8%
12.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Ahtanum35 g Ahtanum Hops Pellet 3.8 Boil 60 min 5.52 10.8%
35 g Yakima Valley Hops - Centennial35 g Centennial Hops Pellet 8.4 Boil 60 min 12.2 10.8%
50 g Chinook50 g Chinook Hops Pellet 12.5 Boil 60 min 25.94 15.4%
20 g Ahtanum20 g Ahtanum Hops Pellet 3.8 Boil 30 min 2.42 6.2%
35 g Yakima Valley Hops - Centennial35 g Centennial Hops Pellet 8.4 Boil 30 min 9.38 10.8%
25 g Chinook25 g Chinook Hops Pellet 12.5 Boil 30 min 9.97 7.7%
75 g Ahtanum75 g Ahtanum Hops Pellet 6 Aroma 0 min 23.1%
50 g Yakima Valley Hops - Centennial50 g Centennial Hops Pellet 8.4 Aroma 0 min 15.4%
325 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Primary 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
44 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 221 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 77.33 L. Suggest reducing initial water volume to 45.4 L and adding 31.93 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.6
Mash volume with grains 44.7
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 53.8 L) 48.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 77.3 L) 72
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.6
Post boil Volume 70
Going into fermentor 70
Total: 85.1  
Equipment Profile Used: System Default
"Lock Inn Brewery Jaipur" No Profile Selected beer recipe by Paul McDonnell. All Grain, ABV 3.88%, IBU 65.44, SRM 4.68, Fermentables: (Maris Otter Pale, Château Vienna) Hops: (Ahtanum, Centennial, Chinook) Other: (Whirlfloc)
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  • Last Updated: 2024-04-15 06:46 UTC