El Dorado IPA - Beer Recipe - Brewer's Friend

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El Dorado IPA

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Monday June 15th 2015
1.051
1.009
5.5%
53.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Pilsner1.7 kg Pilsner 38 1.6 36.2%
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 53.2%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 5.3%
0.25 kg Canadian - Honey Malt0.25 kg Honey Malt 37 25 5.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.50 g Columbus17.5 g Columbus Hops Pellet 14.6 First Wort 0 min 19.24 7.3%
56 g El Dorado56 g El Dorado Hops Pellet 15.6 Whirlpool at 95 °C 30 min 19.86 23.4%
40 g Azacca40 g Azacca Hops Pellet 15.6 Whirlpool at 88 °C 15 min 14.18 16.7%
35 g El Dorado35 g El Dorado Hops Pellet 15.6 Dry Hop 5 days 14.6%
28 g Experimental Pine Fruit28 g Experimental Pine Fruit Hops Pellet 17 Dry Hop 5 days 11.7%
35 g El Dorado35 g El Dorado Hops Pellet 15.6 Dry Hop 3 days 14.6%
28 g Experimental Pine Fruit28 g Experimental Pine Fruit Hops Pellet 17 Dry Hop 3 days 11.7%
239.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 20L       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CVPGDKS
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 L Infusion -- 64 °C 60 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 17.9
Mash volume with grains 21
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 16 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 22
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins).

Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5.

OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA...

Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste.

Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary.

Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?).

Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar.

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  • Last Updated: 2015-06-28 11:02 UTC