Lekki Sorghum IPA -experiment - Beer Recipe - Brewer's Friend

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Lekki Sorghum IPA -experiment

220 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Olalekan Makanjuola
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday September 5th 2024
1.066
1.018
6.3%
85.9
8.1
n/a
76.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.56 kg Rice Syrup Solids1.56 kg Rice Syrup Solids $ 9.20 / kg
$ 14.35 		37 1 31.4%
1.56 kg Briess - LME White Grain Sorghum1.56 kg LME White Grain Sorghum $ 13.20 / kg
$ 20.59 		34.5 3 31.4%
0.52 kg Candi Syrup - Belgian Candi Syrup - D-450.52 kg Belgian Candi Syrup - D-45 $ 21.00 / kg
$ 10.92 		32 45 10.5%
0.52 kg Honey0.52 kg Honey $ 13.60 / kg
$ 7.07 		35 2 10.5%
0.58 kg Maltodextrin0.58 kg Maltodextrin $ 8.71 / kg
$ 5.05 		39 0 11.7%
0.23 kg Flaked Oats0.23 kg Flaked Oats 33 2.2 4.6%
4.97 kg / $ 57.99
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.61 g Yakima Valley Hops - Sabro24.61 g Sabro Hops $ 0.09 / g
$ 2.21 		Pellet 15.1 Boil 60 min 40.47 11.1%
32.71 g Artisan - Citra32.71 g Citra Hops Pellet 11.8 Boil 10 min 15.24 14.8%
32.71 g Yakima Valley Hops - Idaho 732.71 g Idaho 7 Hops $ 0.08 / g
$ 2.62 		Pellet 11.7 Boil 10 min 15.11 14.8%
32.71 g Mosaic32.71 g Mosaic Hops $ 0.17 / g
$ 5.56 		Pellet 11.7 Boil 10 min 15.11 14.8%
32.71 g Hops Direct - Citra32.71 g Citra Hops Pellet 11.8 Dry Hop 5 days 14.8%
32.71 g Yakima Valley Hops - Idaho 732.71 g Idaho 7 Hops $ 0.08 / g
$ 2.62 		Pellet 11.7 Dry Hop 5 days 14.8%
32.71 g Mosaic32.71 g Mosaic Hops $ 0.17 / g
$ 5.56 		Pellet 11.7 Dry Hop 5 days 14.8%
220.87 g / $ 18.57
 
Other Ingredients
Amount Name Cost Type Use Time
0.29 tsp Protafloc Fining Boil 10 min.
1.15 tsp Yeast Nutrient Other Boil 10 min.
123.10 g corn sugar Water Agt Bottling 7 days
4 ml Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1.15 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24 L) 22.7
Mash volume with grains (equipment estimates 24 L) 22.9
Grain absorption losses (steeping) -0.2
Volume increase from sugar/extract (early additions) 3.3
Pre boil volume (equipment estimates 27.1 L) 25.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume 20.8
Top off amount 1.2
Going into fermentor 22
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 23.9  
Equipment Profile Used: System Default
 
Notes

HOPS
0.75 oz. (21 g) Bravo, 15.5% a.a. @ 60 min
1 oz. (28 g) Cascade, 5.5% a.a. @ 10 min
1 oz. (28 g) Palisade, 7.5% a.a. @ 10 min
1 oz. (28 g) Santiam 6% a.a. @ 10 min
1 oz. (28 g) Cascade, 5.5% a.a., dry hop 5 days
1 oz. (28 g) Palisade, 7.5% a.a., dry hop 5 days
1 oz. (28 g) Santiam 6% a.a., dry hop 5 days
YEAST
Fermentis Safale S-04 English Ale
ADDITIONAL ITEMS
0.25 tsp. (2 g) Irish moss @ 10 min
1 tsp. (5 mL) yeast nutrient @ 10 min
3.75 oz. (106 g) corn sugar if bottling
Specifications:
Yield: 5 gallons (18.9 L)

Original Gravity: 1.066 (16° P)

Final Gravity: 1.020 (5.1° P)

ABV: 6.10%

IBU: 60

SRM: 10

Directions:
Dissolve extracts, candi syrup, and honey in enough reverse osmosis water to achieve a pre-boil volume of 6 gal. (22.7 L). Boil 60 minutes, adding hops, Irish moss, and yeast nutrient at the indicated times. Cool wort to 67° F (19° C), pitch yeast, and ferment for 4 days or until final gravity is reached. Rack to secondary, condition for 5 days, and add dry hops. Allow beer to sit on dry hops for 5 days before bottling or kegging.

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  • Last Updated: 2024-10-04 14:16 UTC