AGAIN

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 89 calories (Per 330ml)
Carbs: 11.1 g (Per 330ml)

Created: Sunday February 16th 2025

Original Gravity:

1.029

Final Gravity:

1.010

ABV (standard):

2.5%

IBU (tinseth):

60.9

SRM (morey):

3.8

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.20 kg	United Kingdom - Maris Otter Pale5.2 kg Maris Otter Pale	38	3.75	88.1%
0.40 kg	Munich Malt0.4 kg Munich Malt	36.8	7.87	6.8%
0.30 kg	Rolled Oats0.3 kg Rolled Oats	33	2.2	5.1%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
60 g	Columbus60 g Columbus Hops	Leaf/Whole	13.4	First Wort at 75 °C	0 min	51.49	10%
20 g	Centennial20 g Centennial Hops	Pellet	10	Boil at 100 °C	30 min	2.17	3.3%
30 g	Simcoe30 g Simcoe Hops	Pellet	12.7	Boil at 100 °C	10 min	0.97	5%
60 g	Amarillo60 g Amarillo Hops	Pellet	8.6	Boil at 100 °C	10 min	1.32	10%
36 g	Amarillo36 g Amarillo Hops	Pellet	8.6	Aroma at 79 °C	0 min		6%
36 g	Simcoe36 g Simcoe Hops	Pellet	12.7	Aroma at 79 °C	30 min	1.13	6%
36 g	Columbus36 g Columbus Hops	Pellet	15	Aroma at 79 °C	30 min	1.33	6%
100 g	Centennial100 g Centennial Hops	Pellet	10	Aroma at 79 °C	30 min	2.46	16.7%
74 g	Centennial74 g Centennial Hops	Pellet	10	Dry Hop at 19 °C	3 days		12.3%
74 g	Amarillo74 g Amarillo Hops	Pellet	8.6	Dry Hop at 19 °C	3 days		12.3%
74 g	Simcoe74 g Simcoe Hops	Pellet	12.7	Dry Hop at 19 °C	3 days		12.3%
600 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
60 g	Columbus (Leaf/Whole) 60 g Columbus (Leaf/Whole) Hops	51.49	10%
194 g	Centennial (Pellet) 194 g Centennial (Pellet) Hops	4.63	32.3%
140 g	Simcoe (Pellet) 140 g Simcoe (Pellet) Hops	2.1	23.3%
170 g	Amarillo (Pellet) 170 g Amarillo (Pellet) Hops	1.32	28.3%
36 g	Columbus (Pellet) 36 g Columbus (Pellet) Hops	1.33	6%
600 g / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Irish Moss		Fining	Mash	0 min.

Yeast

WHC Lab - whc lab low rider session

Amount:	22 Grams	Cost:
Attenuation (custom):	65%	Flocculation:	Medium
Optimum Temp:	-8 - -6 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 407.7 g Temp: 20 °C CO₂ Level: 2.9 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27.4 L		Strike	73 °C	67 °C	60 min
15 L		Sparge	75 °C	75 °C	--

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.59 L. Suggest reducing initial water volume to 45.4 L and adding 12.19 L sparge/top-off.
Strike water volume at mash thickness of 3.7 L/kg	21.5
Mash volume with grains	25.4
Grain absorption losses	-5.9
Remaining sparge water volume (equipment estimates 42.9 L)	45.3
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 57.6 L)	60
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-1.9
Post boil Volume	50
Going into fermentor	50
Total:	66.8
Equipment Profile Used:	System Default

Notes

Motivazione delle Scelte della Ricetta

Grain Bill: Migliorare il Corpo Senza Aggiungere Troppo Alcol

Maris Otter: Costituisce la spina dorsale maltata della birra, con note biscottate e di frutta secca.

Malto Monaco: Aggiunge profondità e una leggera dolcezza caramellata per bilanciare i luppoli.

Fiocchi d'Avena: Migliorano la sensazione in bocca e la ritenzione della schiuma, evitando un corpo troppo sottile.

Strategia del Luppolo: Massima Amarezza Senza Asprezza

First Wort Hopping con Columbus (CTZ): Fornisce un'amarezza morbida e ben integrata.

Aggiunte stratificate in bollitura: Centennial, Simcoe e Amarillo creano un equilibrio tra agrumi, pino e note floreali.

Dry Hopping: Intensificano l'aroma senza aumentare eccessivamente la percezione dell'amaro.

Scelta del Lievito: Bassa Attenuazione per un Corpo Pieno

WHC Lab Low Rider-Session Yeast: Lascia zuccheri residui per il corpo, evitando che la birra risulti troppo secca.

Fermentazione a 18-20°C: Mantiene la produzione di esteri fruttati e garantisce prestazioni ottimali del lievito.

Carbonazione & Rifermentazione in Bottiglia per la Struttura

Aumento della carbonazione (2,7-2,9 vol CO2): Migliora la sensazione in bocca, rendendo la birra più vivace.

Maturazione prolungata in bottiglia (14 giorni): Garantisce una carbonazione uniforme e una migliore evoluzione del sapore.

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Last Updated: 2025-02-16 18:29 UTC

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