Phil Venter - Fruity IPA - Beer Recipe - Brewer's Friend

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Phil Venter - Fruity IPA

232 calories 21.1 g 0.440 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 54.2 liters
Post Boil Size: 50.9 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor
Calories: 232 calories (Per 0.440L)
Carbs: 21.1 g (Per 0.440L)
Created: Saturday July 6th 2024
1.057
1.011
6.1%
41.4
14.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg Malteurop - Pale Ale Malt5.5 kg Pale Ale Malt 38 14.51 45.8%
5.50 kg Malteurop - Pilsen Malt5.5 kg Pilsen Malt 37.44 3.04 45.8%
0.50 kg Simpsons - Crystal Light 0.5 kg Crystal Light 33.1 100 4.2%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat 36 3.84 4.2%
12 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Southern Star50 g Southern Star Hops Pellet 13.8 Boil 60 min 33.92 28.6%
25 g Mosaic25 g Mosaic Hops Pellet 12.3 Boil 15 min 7.5 14.3%
25 g Citra25 g Citra Hops Pellet 11.3 Boil 0 min 14.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.3 Dry Hop Day 4 14.3%
25 g Citra25 g Citra Hops Pellet 11.3 Dry Hop Day 4 14.3%
25 g Cryo Simcoe25 g Cryo Simcoe Hops Pellet 24.7 Dry Hop Day 4 14.3%
175 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
Fermentis - Safale S-33
Amount:
1 Each
Cost:
Attenuation (avg):
68.72%
Flocculation:
Low
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.78 bar       Temp: 4 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
RO Water
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
40 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 70 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
24 L Add sparge water until pre boil volume is achieved Sparge 80 °C 77 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 51.72 L. Suggest reducing strike water volume to 37.48 L and adding 6.32 L sparge/top-off. 43.8
Strike water volume at mash thickness of 3.7 L/kg 43.8
Mash volume with grains 51.7
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 25.3 L) 23.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 50 L) 50.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.9 L) 50
Total: 67.1  
Equipment Profile Used: System Default
"Phil Venter - Fruity IPA" American IPA beer recipe by Simon Taylor. All Grain, ABV 6.05%, IBU 41.42, SRM 14.66, Fermentables: (Pale Ale Malt, Pilsen Malt, Crystal Light , Pale Wheat) Hops: (Southern Star, Mosaic, Citra, Cryo Simcoe) Other: (Yeast Nutrient)
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  • Last Updated: 2024-07-08 08:00 UTC