BELERIAND I.P.A. 0.2 - Beer Recipe - Brewer's Friend

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BELERIAND I.P.A. 0.2

168 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 78% (brew house)
Source: PINUS NIGRA
Calories: 168 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Thursday June 11th 2015
13.6 °P
2.5 °P
6.0%
52.8
18.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg Canadian - Pale 2-Row4.5 kg Pale 2-Row 36 3.17 82.2%
0.70 kg German - CaraAmber0.7 kg CaraAmber 34 59.88 12.8%
0.11 kg Belgian - Biscuit0.112 kg Biscuit 35 59.88 2%
0.08 kg German - CaraMunich II0.08 kg CaraMunich II 34 121.26 1.5%
0.08 kg Belgian - Special B0.08 kg Special B 34 305.39 1.5%
5.47 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Magnum23 g Magnum Hops Pellet 13.7 Boil 75 min 38.41 10.3%
20 g Tettnanger20 g Tettnanger Hops Pellet 3.4 Boil 20 min 4.8 9%
30 g Tettnanger30 g Tettnanger Hops Pellet 3.4 Boil 10 min 4.31 13.5%
30 g bavarian mandarina30 g bavarian mandarina Hops Pellet 7.5 Boil 5 min 5.23 13.5%
50 g Tettnanger50 g Tettnanger Hops Pellet 3.4 Boil 0 min 22.4%
40 g Amarillo40 g Amarillo Hops Pellet 7.5 Dry Hop 7 days 17.9%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Dry Hop 7 days 13.5%
223 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 63 °C 40 min
Temperature -- 67 °C 20 min
Temperature -- 72 °C 20 min
MASH OUT Temperature -- 78 °C 5 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.2
Mash volume with grains 22.8
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.1 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.9 L) 29
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 23
Going into fermentor 23
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Water Liters
Total mash water needed 34.2
Strike water volume at mash thickness of 3.5 L/kg 19.2
Remaining sparge water volume 15.1
Grain absorption losses -5.5
Amount going into kettle 28.8
Boil off losses -3.8
Kettle dead space -2
Amount going into fermentor 23
Total: 34.2

Gypsum:
6.5
CaSO4•2H2O ~1.6 tsp
Epsom salt:
3
MgSO4•7H2O ~0.7 tsp
Table salt:
1
NaCl ~0.2 tsp
Calcium chloride:
1
CaCl2•2H2O ~0.2 tsp

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  • Last Updated: 2016-05-15 16:15 UTC