Dry IPA - Beer Recipe - Brewer's Friend

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Dry IPA

275 calories 21.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55.87 liters
Post Boil Size: 50.75 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Torben Vedel
Calories: 275 calories (Per 500ml)
Carbs: 21.4 g (Per 500ml)
Created: Friday November 8th 2024
1.060
1.008
6.9%
45.5
6.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Weyermann - Extra Pale Premium Pilsner Malt7 kg Extra Pale Premium Pilsner Malt 38 2.75 63.6%
4 kg Crisp Malting - Clear Choice Malt Extra Pale4 kg Clear Choice Malt Extra Pale 37 2.5 36.4%
11 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g CTZ25 g CTZ Hops Pellet 14.4 Boil 60 min 19.51 7.7%
50 g Mosaic50 g Mosaic Hops Pellet 12 Whirlpool at 82 °C 15 min 4.27 15.4%
50 g Citra50 g Citra Hops Pellet 13.2 Whirlpool at 82 °C 15 min 4.69 15.4%
50 g Krush50 g Krush Hops Pellet 12.5 Whirlpool at 82 °C 15 min 4.44 15.4%
50 g Mosaic50 g Mosaic Hops Pellet 12 Dry Hop (High Krausen) 3 days 4 15.4%
50 g Citra50 g Citra Hops Pellet 13.2 Dry Hop (High Krausen) 3 days 4.4 15.4%
50 g Krush50 g Krush Hops Pellet 12.5 Dry Hop (High Krausen) 3 days 4.17 15.4%
325 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.04 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.03 g/l Epsom Salt Water Agt Mash 1 hr.
0.26 g/l Gypsum Water Agt Mash 1 hr.
0.02 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.03 g/l Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
4 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 498 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Adjust all water to pH 5.4 using phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Strike 73 °C 64 °C 60 min
Mashout Temperature 65 °C 78 °C 10 min
34 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.58 L. Suggest reducing initial water volume to 45.4 L and adding 6.18 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 30.5 L) 34.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51.6 L) 55.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 45.8 L) 50.8
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 67.8  
Equipment Profile Used: System Default
 
Notes

Ferment @15°C.
At High kraußen add dry-hops. Ferment for 3 days.
Pressure transfer oxygen free to secondary fermenter. Ferment secondary for 3 days. Cold crash to 0°C and settle for 3 days.
Pressure transfer oxygen free into serving kegs.
At each transfer add a little ascorbic acid.

Hop profile:
https://beermaverick.com/hops/hop-comparison-tool/?hops=hbc-586,mosaic,citra

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  • Last Updated: 2024-11-11 09:15 UTC