Domlur IPA commissioned by his highness of Domlur - Beer Recipe - Brewer's Friend

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Domlur IPA commissioned by his highness of Domlur

211 calories 23.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Keval & Viv
Calories: 211 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Saturday July 18th 2015
1.068
1.019
6.5%
60.9
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Dry Malt Extract - Amber2 kg Dry Malt Extract - Amber 42 10 80%
0.50 kg American - Aromatic Malt0.5 kg Aromatic Malt 35 20 20%
2.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Brewer's Gold28 g Brewer's Gold Hops Pellet 9 Boil 45 min 51.61 70%
12 g Cascade12 g Cascade Hops Pellet 7 Boil 15 min 9.3 30%
40 g / $ 0.00
 
Yeast
Munton and Fison
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 16.1 L) 13.2
Mash volume with grains (equipment estimates 16.1 L) 13.5
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 16.9 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 11
Going into fermentor 11
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 13.2  
Equipment Profile Used: System Default
 
Notes

Instructions:

Boiled 14 litres of water.

Took out around 3 litres of water at 65c - used this for steeping the aromatic grains - for 30 minutes - brew in a bag

On rolling boil - added 2 Kg of DME + Solution of brew in a bag - extracted solution

Wait for reaching rolling boil again and then started one hour counter

1) Added 28 gm - Brewers gold - @ 45 min remaining
2) Added 12 gm - cascade - @ 15 min remaining
3) Added half whirlock tab with 5 min remaining

Prepared sink with ice and water. Placed vessel into the sink, Tried cooling. Took more than 30 min to cool down.

Syphoned the wort into the ferementer @ around 45 degree - could not wait longer - hoping the syphoning will reduce the temperatures quicker.

Pitched the yeast in
Gave it a good shake, bottled up and placed air lock

Placed in a bucket of water for maintaining ambient temperatures.
Keep replenishing ice when ever possible
Possibly getting around 22 to 25 ambient average temperatures.


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  • Last Updated: 2015-07-20 03:45 UTC