Put I-PA - Beer Recipe - Brewer's Friend

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Put I-PA

188 calories 19.9 g 0.33 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Viktor Andreas Stenger Astrup
Calories: 188 calories (Per 0.33L)
Carbs: 19.9 g (Per 0.33L)
Created: Tuesday October 29th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g Flaked Oats2000 g Flaked Oats 33 2.2 22.2%
3,000 g Castle Malting - BE - Castle Malting - Pale Ale3000 g BE - Castle Malting - Pale Ale 38 1.84 33.3%
3,000 g Bestmalz - BEST Vienna3000 g BEST Vienna 37 3.8 33.3%
1,000 g Thomas Fawcett - Maris Otter Pale Ale Malt1000 g Maris Otter Pale Ale Malt 38 2.65 11.1%
9,000 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil at 100 °C 30 min 17.83 20%
30 g Artisan - Cascade30 g Cascade Hops Pellet 5.8 Whirlpool at 100 °C 20 min 20%
30 g Motueka30 g Motueka Hops Pellet 7 Dry Hop 4 days 20%
30 g Northern Brewer - Idaho 730 g Idaho 7 Hops Pellet 12 Dry Hop 4 days 20%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 20%
150 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Lactic acid Water Agt Mash 0 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g gypsum (calcium sulfate) Water Agt Mash 0 min.
1 g Magnesium Chloride Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 138.9 g       Temp: 20 °C       CO2 Level: 2.25 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
25 L Strike 60 °C 60 °C 60 min
Temperature 70 °C 70 °C 30 min
Temperature 70 °C 76 °C 15 min
5 L Sparge 80 °C 80 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 32.9
Mash volume with grains (equipment estimates 38.6 L) 38.8
Grain absorption losses -9
Remaining sparge water volume 7.1
Mash Lauter Tun losses -0.9
Pre boil volume 30
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 27
Total: 39.9  
Equipment Profile Used: System Default
"Put I-PA" Specialty IPA: New England IPA beer recipe by Viktor Andreas Stenger Astrup. All Grain, ABV 5.96%, IBU 17.83, SRM 5.89, Fermentables: (Flaked Oats, BE - Castle Malting - Pale Ale, BEST Vienna, Maris Otter Pale Ale Malt) Hops: (Amarillo, Cascade, Motueka, Idaho 7, Galaxy) Other: (Lactic acid, Calcium Chloride (dihydrate), gypsum (calcium sulfate), Magnesium Chloride, Table Salt)
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  • Last Updated: 2024-11-11 17:21 UTC