Shackleton's Endurance Cold IPA - Beer Recipe - Brewer's Friend

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Shackleton's Endurance Cold IPA

203 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Timo_Brews
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Friday April 19th 2024
1.066
1.016
6.6%
60.8
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 8.9%
1,000 g Flaked Rice1000 g Flaked Rice 40 0.5 17.9%
4.10 kg Weyermann - Extra Pale Premium Pilsner Malt4.1 kg Extra Pale Premium Pilsner Malt 38 1.5 73.2%
5,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g Mosaic56 g Mosaic Hops Pellet 12.5 Hop Stand 20 min 17.5 26.9%
56 g Centennial56 g Centennial Hops Pellet 10 Hop Stand 20 min 14 26.9%
28 g Mosaic28 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 5 days 13.5%
28 g Centennial28 g Centennial Hops Pellet 10 Dry Hop (High Krausen) 5 days 13.5%
20 g Azacca20 g Azacca Hops Pellet 15 Boil 60 min 24.21 9.6%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 10 min 5.03 9.6%
208 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
1 g ascorbic acid Water Agt Whirlpool 0 min.
6.12 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1.91 g Table Salt Water Agt Mash 0 min.
1.01 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
60 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 484 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L 55 °C 55 °C 10 min
23 L 63 °C 63 °C 60 min
23 L 78 °C 78 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (17.4 L). Reduce mash thickness to 3.39 L/kg or increase pre-boil volume to 12.6 L.  
Strike water volume at mash thickness of 3.7 L/kg 18.6
Mash volume with grains 22
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 11.4
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.6
Hops absorption losses (whirlpool, hop stand) -0.6
Going into fermentor 20
Total: 17.4  
Equipment Profile Used: System Default
 
Notes

Water adjusted to Burton on Trent:
6.12 grams gypsum
1.91 grams NaCl
1.01 grams Epsom salt

1.0 gram ascorbate
0.5 whirl floc tablet
2.2 grams yeast nutrient

Mash in at pH 5.1-5.3 with lactic acid

Note hop stand for 20 minute steep before cooling

Ferment at 60F

SG 1.066

Pitch 2 packets of dry 34/70 at 60F

At high krausen, add the dry hops to the fermenter

After krausen drops, heat to 66F for 2 days, SG at time of raising temp was 1.016.

Then drop temp to lagering temps and hold 2 weeks, add gelatin to fine beer during this time...



Keg and DRINK it.

Version 2, no hops at boil. Add 28 grams of Amarillo at high Krausen with the other hops. Only hop stand and krausen hopping. Hop added 1 day post yeast pitch. This has a lot less hop bite and more citrus and fruit.

FG 1.014, for an ABV of 6.8%

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  • Last Updated: 2024-05-25 14:13 UTC