Aug 24 600l East Coast IPA - Beer Recipe - Brewer's Friend

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Aug 24 600l East Coast IPA

246 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 610 liters (fermentor volume)
Pre Boil Size: 650 liters
Post Boil Size: 630 liters
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Benny Tong
Calories: 246 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Wednesday July 10th 2024
1.080
1.016
8.4%
60.2
9.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 kg Weyermann - Pilsner165 kg Pilsner 36 1.5 81.1%
13 kg Weyermann - CaraAmber13 kg CaraAmber 37 27 6.4%
9 kg American - Carapils (Dextrine Malt)9 kg Carapils (Dextrine Malt) 33 1.8 4.4%
10 kg Weyermann - Melanoidin10 kg Melanoidin 34.5 27 4.9%
6.50 kg Weyermann - Caramunich Type 16.5 kg Caramunich Type 1 33.5 35 3.2%
203.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,200 g Yakima Chief Hops - Simcoe1200 g Simcoe Hops Pellet 13.6 Boil at 100 °C 60 min 53.15 18%
150 g Yakima Chief Hops - Simcoe150 g Simcoe Hops Pellet 13.6 Boil 30 min 5.11 2.3%
300 g Yakima Chief Hops - Citra300 g Citra Hops Pellet 13 Whirlpool at 80 °C 15 min 1.92 4.5%
5,000 g Nectaron 5000 g Nectaron Hops Pellet 23 Dry Hop 4 days 75.2%
6,650 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
145.20 ml Lactic acid Water Agt Mash 1 hr.
52 g Yeast Nutrient Fining Boil 15 min.
40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Gypsum Water Agt Mash 1 hr.
24 g Protofloc Water Agt Mash 15 min.
5 ml antifoam Fining Boil 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
500 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 5896 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
712.25 L Strike 75 °C 72 °C 65 min
300 L Sparge 80 °C 79 °C 30 min
50 L OPTIONAL Pre-boil Infusion 95 °C 90 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 623.95 L. Suggest reducing initial water volume to 45.4 L and adding 578.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 846.56 L 712.3
Strike water volume at mash thickness of 3.5 L/kg 712.3
Mash volume with grains 846.6
Grain absorption losses -203.5
Remaining sparge water volume (equipment estimates 116.1 L) 142.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 624 L) 650
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -6.8
Post boil Volume (equipment estimates 611.5 L) 630
Hops absorption losses (whirlpool, hop stand) -1.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 628.5 L) 610
Total: 854.4  
Equipment Profile Used: System Default
 
Notes

Brew day 9/4/2024

No lactic acid addition pre Mash for lower PH
Mash water 450L @ 68C
Mash in
12:35 12:41

raise to 65C 12:41 12:49
lactic acid 50ml and minerals in
rest 12:49 13:55
( PH 5.52 plato 14.25 ) sample


Raise 78C 13:55 14:35
end of mash ple PH 5.05 plato 17.0


recirrculate 1436 1445 9 mins
Fly Sparge: 85'C 1445 16:25
(sparge total: 440 liters)
1508 (200 litres)
1513 (50 litres)
1527 (100 litres)
1546 (40 litres)
1559 (50 litres)


pre Boil to 100'C 1625 1814 gravity 7.5 plato PH5.79
added 2kg sugar
sample after sugar 10 plato
then 100ml lactic acid
Boil 60mins 1814 1915
sample ph 5.2
1340 filled 5.5liter hot water to 21.5L to boil
yeast vit 40g
simcoe 60 mins and whirlpool
whirlpool1915 1930
cast out 1935 - 2030
PH5.2 PLATO 10.5

pitched Philly sour yeast 500grams tank temp 20C

TANK 4 day 5 PH3.27 Plato 1.0 (dosed mango juice 84 Liter and peach juice 36Liter)
temp control changed from 20c to 22c

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  • Last Updated: 2024-07-21 13:05 UTC