IPA BELGA II - Beer Recipe - Brewer's Friend

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IPA BELGA II

3696 calories 375.5 g 6 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.44 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 60% (brew house)
Source: manuel rodriguez
Calories: 3696 calories (Per 6L)
Carbs: 375.5 g (Per 6L)
Created: Sunday June 9th 2024
1.066
1.016
6.6%
45.3
15.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,000 g Castle Malting - Château Pale Ale1000 g Château Pale Ale 38 7.58 40.5%
428.57 g Castle Malting - Château Vienna428.57 g Château Vienna 38 5.44 17.3%
300 g Castle Malting - Chateau Pilsen Malt300 g Chateau Pilsen Malt 37 3.84 12.1%
257.14 g Weyermann - Carapils257.14 g Carapils 34.5 4.11 10.4%
171.43 g Castle Malting - Château Munich Light171.43 g Château Munich Light 34 18.78 6.9%
171.43 g Castle Malting - Château Wheat Blanc171.43 g Château Wheat Blanc 38 3.31 6.9%
128.57 g Castle Malting - Château Biscuit128.57 g Château Biscuit 35 43.87 5.2%
14 g Maltodextrin14 g Maltodextrin 39 0.6%
2,471.14 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Charles Faram - Celeia14 g Celeia Hops Pellet 3.5 Boil 50 min 17.51 27.9%
10.29 g Saaz10.29 g Saaz Hops Pellet 3.5 Boil 15 min 6.71 20.5%
8.57 g Azacca8.57 g Azacca Hops Pellet 15 Boil at 100 °C 10 min 17.51 17.1%
4.29 g Citra4.29 g Citra Hops Pellet 11 Boil at 100 °C 5 min 3.53 8.6%
5 g Azacca5 g Azacca Hops Pellet 15 Dry Hop 2 days 10%
4 g Charles Faram - Celeia4 g Celeia Hops Pellet 3.5 Dry Hop at 18 °C 2 days 8%
4 g Citra4 g Citra Hops Pellet 11 Dry Hop at 18 °C 2 days 8%
50.15 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.17 g Servomyces Other Mash 10 min.
0.21 g Whirfloc Water Agt Mash 0 min.
1.20 g Chalk Water Agt Mash 1 hr.
1.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
1.89 g Salt Water Agt Mash 1 hr.
0.17 g Baking Soda Water Agt Mash 1 hr.
3.80 ml Citric acid Water Agt Mash 1 hr.
2.42 g Citric acid Water Agt Sparge 1 hr.
0.20 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
6.86 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 56 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 33.2 g       Temp: 9 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.9 L Strike 72 °C 66 °C 60 min
6 L Sparge 78 °C 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 27 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 6.9
Mash volume with grains 8.5
Grain absorption losses -2.5
Remaining sparge water volume (equipment estimates 9.4 L) 7.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 12.9 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.8  
Equipment Profile Used: System Default
"IPA BELGA II" Specialty IPA: Belgian IPA beer recipe by manuel rodriguez. All Grain, ABV 6.58%, IBU 45.26, SRM 15.48, Fermentables: (Château Pale Ale, Château Vienna, Chateau Pilsen Malt, Carapils, Château Munich Light, Château Wheat Blanc, Château Biscuit, Maltodextrin) Hops: (Celeia, Saaz, Azacca, Citra) Other: (Servomyces, Whirfloc, Chalk, Calcium Chloride (dihydrate), Gypsum, Salt, Baking Soda, Citric acid, Epsom Salt)
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  • Last Updated: 2024-10-27 12:04 UTC