Hopstronaut WYLIE LOTE 2, final - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Hopstronaut WYLIE LOTE 2, final

183 calories 16.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 1250 liters (fermentor volume)
Pre Boil Size: 1200 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Wednesday June 12th 2024
1.060
1.011
6.4%
37.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 kg United Kingdom - Maris Otter Pale150 kg Maris Otter Pale 38 3.75 42.9%
30 kg Simpsons - Oat Malt30 kg Oat Malt 28 2 8.6%
25 kg German - Wheat Malt25 kg Wheat Malt 37 2 7.1%
110 kg German - Pilsner110 kg Pilsner 38 1.6 31.4%
20 kg Flaked Oats20 kg Flaked Oats 33 2.2 5.7%
10 kg American - Carapils (Dextrine Malt)10 kg Carapils (Dextrine Malt) 33 1.8 2.9%
5 kg German - CaraHell5 kg CaraHell 34 11 1.4%
350 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
900 g Mosaic Cryo900 g Mosaic Cryo Hops Pellet 19 Boil 5 min 6.19 5.7%
1,000 g Citra Cryo1000 g Citra Cryo Hops Pellet 22 Boil 5 min 7.97 6.3%
800 g Nelson Sauvin800 g Nelson Sauvin Hops Pellet 10.4 Boil 5 min 3.01 5.1%
1,300 g Mosaic Cryo1300 g Mosaic Cryo Hops Pellet 19 Hop Stand at 85 °C 15 min 7.21 8.2%
1,500 g Citra Cryo1500 g Citra Cryo Hops Pellet 22 Hop Stand at 85 °C 15 min 9.64 9.5%
1,200 g Nelson Sauvin1200 g Nelson Sauvin Hops Leaf/Whole 10.4 Hop Stand at 85 °C 15 min 3.64 7.6%
2,800 g Mosaic Cryo2800 g Mosaic Cryo Hops Pellet 19 Dry Hop at 15 °C 3 days 17.7%
3,300 g Citra Cryo3300 g Citra Cryo Hops Pellet 22 Dry Hop at 15 °C 3 days 20.9%
3,000 g Nelson Sauvin3000 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 15 °C 3 days 19%
15,800 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 6449 B cells required
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 6449 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
Mashout 78 10 mins Infusion 66 °C 66 °C 60 min
77 olla Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1287.78 L. Suggest reducing initial water volume to 45.4 L and adding 1242.38 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1281 L 1050
Strike water volume at mash thickness of 3 L/kg 1050
Mash volume with grains 1281
Grain absorption losses -350
Remaining sparge water volume (equipment estimates 588.7 L) 500.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1287.8 L) 1200
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -13.5
Post boil Volume 1270
Hops absorption losses (whirlpool, hop stand) -20
Going into fermentor 1250
Total: 1550.9  
Equipment Profile Used: System Default
 
Notes

900 litros - mash
sparge: 1000l

ph mash: 5.23
ajusta ph despues de sparge de nuevo

sales 2000 litros usado en total (HLT)
caso4: 84gramos
mgSo4: 36gr
cacl: 700 gr
salt: 40gr

acid mash: 180ml 900 litros




fermentation
sin presion primeros dias para tener esteres que buscamos afrutados
usar la spunding valve al final de la fermentacion para acumular presion natural de la birra rest de carbonatacion es forzada

Martes elaboracion: 20 grados
Domingo subir a 21
OG 1062
FG: 1014

dry hop:

  • bajan temperatura a 14 o 15, purgan levadura durante 4 o 5 dias
  • dry hop 3 dias
  • Temperatura: 14-.5


    Carbonatacion: 2.3 volumenes de co2 (proximo subir a 2.5?)

    notas de cata, aspectos mejorables:
  • Amargor, poquita pero muy rica
  • Espuma justa
  • Aroma podriamos darle un poco mas
  • Un poco mas de cuerpo
Last Updated and Sharing
 
77
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-11-26 10:56 UTC