Battle of the Thiols - Beer Recipe - Brewer's Friend

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Battle of the Thiols

180 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 41.7 liters
Post Boil Size: 38.74 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Maurits van der Boon
Hop Utilization: 99.4896%
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday December 17th 2024
1.059
1.011
6.3%
26.4
12.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.20 kg The Swaen - Dutch Pale Ale7.2 kg Dutch Pale Ale $ 0.00 / kg
$ 0.00 		37.3 7 70.4%
771.43 g Castle Malting - Chateau Oat Malt771.43 g Chateau Oat Malt 36.1 4.91 7.5%
771.43 g Flaked Wheat771.43 g Flaked Wheat 34 3.84 7.5%
400 g The Swaen - GoldSwaen Red400 g GoldSwaen Red 35 49.21 3.9%
771.43 g Belgian - Wheat771.43 g Wheat 38 3.31 7.5%
308.57 g Rice Hulls308.57 g Rice Hulls 0 3%
10,222.86 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
46.29 g Cascade46.29 g Cascade Hops Pellet 7 Mash 60 min 4.32 19.4%
23.14 g Ekuanot23.14 g Ekuanot Hops Pellet 14.25 Boil 60 min 22.08 9.7%
123.43 g Ekuanot123.43 g Ekuanot Hops Pellet 14.25 Whirlpool at 80 °C 30 min 51.6%
46.29 g Cascade46.29 g Cascade Hops Pellet 7 Whirlpool at 80 °C 60 min 19.4%
239.15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.09 g Epsom Salt $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
1.54 g Gypsum $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
23.14 g Citric acid $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
12.34 g Ascorbic Acid $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
12.34 g Irish Moss $ 0.00 / g
$ 0.00 		Fining Boil 10 min.
13.89 g Calcium Chloride (dihydrate) $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
3.09 g Salt $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Lallemand - LalBrew Pomona
Amount:
0.77 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 392 B cells required
- white labs - wlp4000
Amount:
0.77 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 392 B cells required
WHC Lab - Saturated
Amount:
0.77 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 392 B cells required
White Labs - London Fog Ale Yeast WLP066
Amount:
0.77 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 392 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
NEIPA profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 0 14 200 47 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.31 L Strike 68 °C 67 °C 60 min
15.28 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 37.3
Mash volume with grains 43.8
Grain absorption losses -10.2
Hops absorption losses (mash) -0.2
Remaining sparge water volume (equipment estimates 16.7 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 42.7 L) 41.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 36.8 L) 38.7
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 37.9 L) 36
Total: 53.1  
Equipment Profile Used: System Default
 
Notes

Split batch to check character differences between Lalbrew Pomona and WhiteLabs WLP4000-0 Vermont strains

Pitch whirlpool hops at 95c cooling down to 77-ish but below 80c

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  • Last Updated: 2025-01-07 14:52 UTC