American IPA - Haydn - Beer Recipe - Brewer's Friend

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American IPA - Haydn

239 calories 27 g 0.440 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 239 calories (Per 0.440L)
Carbs: 27 g (Per 0.440L)
Created: Friday July 12th 2024
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg Malteurop - Pale Ale Malt2.5 kg Pale Ale Malt 38 14.51 47.6%
2.50 kg Malteurop - Pilsen Malt2.5 kg Pilsen Malt 37.44 3.04 47.6%
250 g Weyermann - Pale Wheat250 g Pale Wheat 36 3.84 4.8%
5.25 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g African Queen25 g African Queen Hops Pellet 10.4 Boil 60 min 32.89 20%
25 g Simcoe25 g Simcoe Hops Pellet 12.8 Boil 10 min 14.67 20%
25 g Amarillo25 g Amarillo Hops Pellet 7 Boil 10 min 8.03 20%
25 g Simcoe25 g Simcoe Hops Pellet 12.8 Dry Hop Day 4 20%
25 g Amarillo25 g Amarillo Hops Pellet 7 Dry Hop Day 4 20%
125 g / R 0.00
 
Yeast
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) 100 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 117.4 g       Temp: 18 °C       CO2 Level: 2.25 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
17 L Mash In Strike 70 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
12 L Add sparge water until pre boil volume has been achieved Sparge 80 °C 77 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 16.8
Mash volume with grains 20.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.4 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 23.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 29.7  
Equipment Profile Used: System Default
 
Notes

Some Notes for the brewer:
Heat up your strike water (for the mash) to 70C. Place your grain bag inside and start adding the grains in batches making sure that everything is mixed into a loose porridge.
Let the grains sit for 60 minutes and stir occasionally to encourage the releasing of fermentable sugars. If you can raise the temperature of the mash to 75C after the 60 minute mash for a period of 10 minutes (the "MASH OUT")

After around 20 minutes begin to heat your sparge water to a temperature of 80C, You can then pour the sparge water over the grains at the end of the 60 minute mash and 10 minute MASH OUT to wash out any remaining sugars.
Once you have reached a pre boil volume of 24L in your boil pot you are ready to start the boil phase.
Once you have achieved a rolling boil you can start your 60 minute timer and begin adding hops in line with the recipe above.

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  • Last Updated: 2024-08-31 07:04 UTC