English IPA (YingSik IPA) - Beer Recipe - Brewer's Friend

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English IPA (YingSik IPA)

173 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Benny Tong
Calories: 173 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Wednesday March 20th 2024
1.056
1.016
5.2%
44.0
12.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg Weyermann - Pilsner4.6 kg Pilsner 36 1.5 64.8%
1 kg Weyermann - Munich Type I1 kg Munich Type I 38 6 14.1%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 10 14.1%
0.50 kg American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L 33 120 7%
7.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Topaz30 g Topaz Hops Pellet 15.9 Boil 60 min 39.99 66.7%
15 g Topaz15 g Topaz Hops Pellet 15.9 Whirlpool 0 min 3.98 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
9.87 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 207 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 227.1 g       Temp: 25 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.14 L Strike 72 °C 67 °C 60 min
14 L Fly Sparge 80 °C 80 °C --
Starting Mash Thickness: 3.4 L/kg
Starting Grain Temp: 23 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 24.1
Mash volume with grains 28.8
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 19.8 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.9 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 30.1 L) 32
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31.9 L) 30
Total: 43  
Equipment Profile Used: System Default
 
Notes

Brew day 7/4/2024

Brewing salt as recipe
Mash water 23L @ 72C
Mash in and rest @69 C
1428 1431

rest 1431 1528



Raise 78C, recirculate and sparge 1528 1610

Fly Sparge: 85'C
(sparge total: 15 liters)

pre Boil to 100'C 1610 1732
Boil 60mins 1732 bittering hops int
sample ph 5.2
yeast vit and protofloc 15mins left
whirlpool 1821
cast out 1826 - 1905
PH5.00 PLATO 13.4

pitched LALBREW windsor eng ale yeast 22 grams tank temp 20C

ferment temp 25c


day 10 priming 220 grams sugar in each keg

result over carb , next time just need 170-180Grams sugar
also remember release most of the pressure before priming

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  • Last Updated: 2024-06-18 13:03 UTC