HK whitle 230L IPA AUG 2024 - Beer Recipe - Brewer's Friend

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HK whitle 230L IPA AUG 2024

207 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 260 liters (fermentor volume)
Pre Boil Size: 260 liters
Post Boil Size: 240 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Benny Tong
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Thursday July 25th 2024
1.067
1.017
6.5%
28.1
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
60 kg Weyermann - Pilsner60 kg Pilsner 36 1.5 84.4%
6.60 kg American - Carapils (Dextrine Malt)6.6 kg Carapils (Dextrine Malt) 33 1.8 9.3%
4 kg Weyermann - CaraAmber4 kg CaraAmber 37 27 5.6%
0.50 kg Deer Creek - First Crack (Melanoidin)0.5 kg First Crack (Melanoidin) 35.4 45 0.7%
71.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
200 g Yakima Chief Hops - Citra200 g Citra Hops Pellet 13 Boil at 100 °C 60 min 21.79 4.8%
50 g Yakima Chief Hops - Simcoe50 g Simcoe Hops Pellet 13.6 Boil 30 min 4.38 1.2%
100 g Yakima Chief Hops - Simcoe100 g Simcoe Hops Pellet 13.6 Whirlpool at 90 °C 20 min 1.94 2.4%
3.80 kg Yakima Chief Hops - Falconer's Flight3.8 kg Falconer's Flight Hops Pellet 10.8 Dry Hop 3 days 91.6%
4,150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
54.75 ml Lactic acid Water Agt Mash 1 hr.
19.61 g Yeast Nutrient Fining Boil 15 min.
15.08 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
11.31 g Gypsum Water Agt Mash 1 hr.
9.05 g Protofloc Water Agt Mash 15 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
200 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 2128 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
180 L Strike 74 °C 70 °C 65 min
110 L Sparge 80 °C 79 °C 30 min
35 L top up to kettle at end of boil for decrease temperature before whirlpool hop Top Off 80 °C -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 246.95 L. Suggest reducing initial water volume to 45.4 L and adding 201.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 224.68 L 177.8
Strike water volume at mash thickness of 2.5 L/kg 177.8
Mash volume with grains (equipment estimates 204.2 L) 224.7
Grain absorption losses -71.1
Remaining sparge water volume (equipment estimates 141.2 L) 154.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 247 L) 260
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume 240
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 20.5
Going into fermentor 260
Total: 332  
Equipment Profile Used: System Default
 
Notes

Brew day 5/8/2024

No lactic acid addition pre Mash for lower PH
Mash water 180L @ 74C
lactic acid and minerals in
Mash in
1310 1315

rest 13:15 1410
end of rest


Raise 78C 14:16 14:26

Mash transfer 14:26 1431

mash rest and recirrculate 1431 1438
First running 1438 1515
(sparge total: 110 liters)

sample from lauter tun sample tap at 150liter in kettle 10 plato

sample from lauter tun sample tap at 220liter in kettle 8 plato
(over plato yield or assume low efficiency , now changed from 80% - 83%)
running until 240L kettle 1910
heat up 1910 1948
pre Boil sample 6gravity 18 plato

Boil 60mins (kettle 220L) start 1948
end of boil 2045
add water 45 liter end of boil for decrease temperature before whirlpool hop (kettle volume 240L - 250L)

whirlpool with simcoe 2045 2055
whirlpool rest 2055 2101
chill tank from 90c to 50c 2101 2140
to heat exchager and cast out 2141 2208
pitch yeast at tank temp 32C
temp control at 35c

cool side cellar
day 3 8/8/2024 dry hop 3.8kg 7c's hops and add 60ml AEB SB3 clarifier
sample gravity 1.021

sample 13/8/2024 gravity 1.010 , Plus dump trub
diacetyl test not pass 1.5 out of 5

crush 15/8/2024 around 6PM , dump trub
package date : 19/8/2024
yield:

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  • Last Updated: 2024-08-15 07:31 UTC