S-SIPA 1.1 - Beer Recipe - Brewer's Friend

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S-SIPA 1.1

94 calories 10 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 14.5 liters (fermentor volume)
Pre Boil Size: 17.5 liters
Post Boil Size: 14.5 liters
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 94 calories (Per 330ml)
Carbs: 10 g (Per 330ml)
Created: Wednesday July 10th 2024
1.031
1.008
3.0%
41.1
2.6
n/a
7.95
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.12 kg DE - CaraFoam0.12 kg CaraFoam $ 0.01 / g
$ 1.07 		37 1.8 6.5%
1.60 kg CA - Pilsner1.6 kg Pilsner $ 4.00 / kg
$ 6.40 		37 2.1 87%
0.12 kg Canada Malting - WHITE WHEAT MALT0.12 kg WHITE WHEAT MALT $ 4.00 / kg
$ 0.48 		38.1 3.5 6.5%
1.84 kg / $ 7.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25.90 g Mistral25.9 g Mistral Hops Pellet 7.5 Dry Hop 5 days 13%
87 g Nectaron87 g Nectaron Hops Pellet 11 Hop Stand at 95 °C 1.5 min 24.42 43.5%
87 g Mistral87 g Mistral Hops Pellet 7.5 Hop Stand at 95 °C 0 min 16.65 43.5%
199.90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9.16 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
Priming
CO2 Level: 2.35 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
12.1 L 72 C water Infusion -- 68 °C 50 min
4.7 L Sparge -- 80 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 6.7
Mash volume with grains (equipment estimates 7.1 L) 7.9
Grain absorption losses -1.8
Remaining sparge water volume (equipment estimates 16.2 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.2 L) 17.5
Boil off losses -5.7
Post boil Volume 14.5
Hops absorption losses (whirlpool, hop stand) -0.9
Top off amount 0.9
Going into fermentor 14.5
Total: 20.2  
Equipment Profile Used: System Default
 
Notes

Infusion. 14,5 final boiler, 13,5 final fermenter (actually x l real; see below), final keg = 11 litre. Add lactic in keg (88% lactic acid) at a rate of 0,75 ml per litre of beer.

Whirl 95 °C (1,5 minutes, 12 g/l): 87 g Mistral+ 87 g Nectaron; + 50/50 Citra/Mistral (25,9 + 25,9) g dry (4,7 g/l) in 11 litre keg

15 litre in kegs estimated (subtracting yeast and sediment):
2,5 l deadzone for 12 l or less final fermenter. (must increase dead zone by 0,2 l when 14 litre final volume to 17 l; 0,5 when 17-20 litre and up; 1 l above 20 l

IPA whirlpool liquid absorption by hops: ~ 5x loss by weight of hops (which I didnt do; only added 1 litre) (would've been a 1,5 L loss in this case 5.5A; so 17,5 L final)

Yeast: Escarpment Thiol Libre v.2 gen 4

Water chemistry: Added 100 ppm CaCl2 (assume dihydrate): 9,2 g in mash water.

Added 5,6 ml 1 Molar Lactic acid in 8 litre sparge water

Résultats: OGL. 1,032, couleur très pâle

After kegging: Added 15 ml of 1/20th strength 88% lactic acid.

Taste: Balanced, refreshing. Excellent.

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  • Last Updated: 2024-11-01 00:39 UTC