成都　ゆず・ジャスミン茶　Brut IPA - Beer Recipe - Brewer's Friend

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成都　ゆず・ジャスミン茶　Brut IPA

144 calories 6.9 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 600 liters (fermentor volume)
Pre Boil Size: 630 liters
Post Boil Size: 600 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 6.9 g (Per 330ml)
Created: Friday March 14th 2025
12.1 °P
-0.0 °P
6.4%
15.9
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
105 kg American - Pilsner105 kg Pilsner 37 1.8 87.5%
15 kg OiO - OiO Oat Flakes / Rolled oats15 kg OiO Oat Flakes / Rolled oats 33 2.2 12.5%
120 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Columbus100 g Columbus Hops Pellet 15 Boil 30 min 5.04 2.4%
500 g Simcoe500 g Simcoe Hops Pellet 12.7 Dry Hop 0 days 12.2%
1,500 g Chinook1500 g Chinook Hops Pellet 13 Dry Hop 0 days 36.6%
1,000 g Citra1000 g Citra Hops Pellet 11 Dry Hop 0 days 24.4%
1,000 g Chinook1000 g Chinook Hops Pellet 13 Whirlpool 20 min 10.83 24.4%
4,100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6,000 g yuzu zest Water Agt Secondary 0 min.
3,000 g jasmine tea Water Agt Whirlpool 20 min.
 
Yeast
Lallemand - LalBrew Pomona
Amount:
1 Each
Cost:
Attenuation (custom):
100%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 2538 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
NRS　2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 5 80 270 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
450 L Strike 74 °C 62 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 607.15 L. Suggest reducing initial water volume to 45.4 L and adding 561.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 439.2 L 360
Strike water volume at mash thickness of 3 L/kg 360
Mash volume with grains (equipment estimates 434.2 L) 439.2
Grain absorption losses -120
Remaining sparge water volume (equipment estimates 368.1 L) 390.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 607.2 L) 630
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 600
Hops absorption losses (whirlpool, hop stand) -5
Top off amount 5
Going into fermentor 600
Total: 750.9  
Equipment Profile Used: System Default
 
Notes

https://www.whitelabs.com/enzymes-nutrients-detail?id=9&type=ENZYMENUTRIENT&srsltid=AfmBOorAc4Cqym3w_cB7LFXivqchCz01ErsZK9S3QWTOnw0Wqo3FqOGd

Add the enzyme to the fermentation tank. Beta-glucanase.
White labs Ultra-ferm 100ml/600L
FG 0P
Fermentation recipes
5P increase the temperature to 23℃ for Diacetyl Rest.
0P, lower the temperature to 15℃.
After 24 hours, the yeast is removed After that dry-hopped and yuzu peel in.
CO2 is added from the bottom of the tank every day and the whole tank is stirred.
After 48 hours, remove and bring the temperature down to 0 degrees.
Remove the yeast using a penetration agent such as Biofine.

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  • Last Updated: 2025-03-14 08:04 UTC