Beermasters' Imperial IPA - Beer Recipe - Brewer's Friend

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Beermasters' Imperial IPA

250 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 23.37 liters
Post Boil Size: 19.2 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Kristóf - Nko
Hop Utilization: 98%
Calories: 250 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Saturday October 12th 2024
1.081
1.019
8.0%
67.1
10.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.02 kg Weyermann - Carafa Special Type 1 0.02 kg Carafa Special Type 1 29.9 340 0.4%
0.20 kg Caramel / Crystal 60L0.2 kg Caramel / Crystal 60L 34 60 3.7%
0.15 kg Belgian Candi Sugar - Clear/Blond (0L)0.15 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2.8%
5 kg Viking - Pale Ale Malt5 kg Pale Ale Malt 37 2.5 93.1%
5.37 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Vital20 g Vital Hops Pellet 11.85 Boil 60 min 34.59 10.8%
15 g Vital15 g Vital Hops Pellet 11.85 Boil 10 min 9.4 8.1%
20 g Simcoe20 g Simcoe Hops Pellet 14.4 Boil 10 min 15.24 10.8%
20 g Amarillo20 g Amarillo Hops Pellet 9.2 Whirlpool at 78 °C 10 min 3.44 10.8%
20 g Vital20 g Vital Hops Pellet 11.85 Whirlpool at 78 °C 10 min 4.42 10.8%
30 g Amarillo30 g Amarillo Hops Pellet 9.2 Dry Hop 2 days 16.2%
30 g Simcoe30 g Simcoe Hops Pellet 14.4 Dry Hop 2 days 16.2%
30 g Vital30 g Vital Hops Pellet 11.85 Dry Hop 2 days 16.2%
185 g / Ft 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (CaCl2) Water Agt Mash 0 min.
1 g Calcium Chloride (CaCl2) Water Agt Mash 0 min.
3 g Canning Salt (NaCl) Water Agt Mash 0 min.
4 ml Canning Salt (NaCl) Water Agt Mash 0 min.
3 ml Gypsum (CaSO4) Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 99.8 g       Temp: 21 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO Kulcs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 15 15 2 5 10
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 19.8
Mash volume with grains 23.3
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 7.4 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.1 L) 23.4
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15.2 L) 19.2
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19 L) 15
Total: 29.5  
Equipment Profile Used: System Default
 
Notes

Mashing at 65 °C. Lauter and sparging with 78 °C water. Collect enough wort according to your evaporation level. Boil for 60 minutes following your hop schedule. After the boling whirpool and add the whirpool hops. Chill the wort rapidly to 19-20 °C. Ferment at this temperature until fully attenuated. After high krausen add dry hops for 2 days. Pull dry hops and crash at 1-2 °C.

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  • Last Updated: 2024-10-29 18:31 UTC