Chinooked IPA -Beer 37

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 36 liters (ending kettle volume)
Pre Boil Size: 41.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: Mig
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Monday September 14th 2015

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.4%

IBU (tinseth):

68.2

SRM (morey):

7.5

Mash pH

n/a

Cost £

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 kg	United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale	38	3.75	71.2%
1 kg	United Kingdom - Wheat1 kg Wheat	37	2	11%
500 g	German - Vienna500 g Vienna	37	4	5.5%
500 g	United Kingdom - Cara Malt500 g Cara Malt	35	17.5	5.5%
250 g	American - Rye250 g Rye	38	3.5	2.7%
250 g	American - Victory250 g Victory	34	28	2.7%
130 g	Corn Sugar - Dextrose130 g Corn Sugar - Dextrose	46	0.5	1.4%
9,130 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Chinook50 g Chinook Hops	Leaf/Whole	13.4	First Wort	0 min	25.34	5%
300 g	Chinook300 g Chinook Hops	Fresh	3	Boil	15 min	27.89	30%
400 g	Chinook400 g Chinook Hops	Fresh	3	Boil	5 min	14.94	40%
50 g	Chinook50 g Chinook Hops	Leaf/Whole	13.4	Whirlpool at 65 °C	30 min		5%
100 g	Chinook100 g Chinook Hops	Pellet	13.4	Dry Hop	5 days		10%
100 g	East Kent Goldings100 g East Kent Goldings Hops	Pellet	6	Dry Hop	5 days		10%
1,000 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Chinook (Leaf/Whole) 100 g Chinook (Leaf/Whole) Hops	25.34	10%
700 g	Chinook (Fresh) 700 g Chinook (Fresh) Hops	42.83	70%
100 g	Chinook (Pellet) 100 g Chinook (Pellet) Hops		10%
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops		10%
1,000 g / £ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Protofloc		Fining	Boil	15 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 674 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 130g CO₂ Level: 1.85 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Gypsum - 7g Epson Salt - 1g Cal Chlor - 6g Baking Soda - 1g lactic Acid - 12ml(+4ml at boil)+ (8ml @ bottling) Achieved with 51L: Ca-89, Mg-3.9, Na-13.4, CL-69.7, S04-92 Alkalinity minus 17 so4/CL ratio:1.3 Balanced
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
31.5 L		Infusion	--	66 °C	60 min
19.5 L	mash out	Infusion	--	75 °C	15 min
Starting Mash Thickness: 3.5 L/kg

Quick Water Requirements

Water	Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.45 L. Suggest reducing initial water volume to 45.4 L and adding 0.05 L sparge/top-off.
Strike water volume at mash thickness of 3.5 L/kg	31.5
Mash volume with grains	37.4
Grain absorption losses	-9
Remaining sparge water volume	19.8
Mash Lauter Tun losses	-0.9
Volume increase from sugar/extract (early additions)	0.1
Pre boil volume (equipment estimates 45.5 L)	41.5
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-3.8
Post boil volume (equipment estimates 32.1 L)	36
Hops absorption losses (whirlpool, hop stand)	-0.3
Estimated amount in fermentor	35.8
Total:	51.3
Equipment Profile Used:	System Default

Notes

Est Mash pH = 5.38
Boil pH = 5.53 (+4ml Lactic Acid)
New Boil pH = 5.37
Post-Boil pH = 5.25
Beer pH = 4.38@ bottling (8ml
Lactic: 4.29)

Racked: 19-09-15 with 1.5L loss
Racked: 25-09-15 with 2L loss

At 36L: Racked with 1.5L loss (actual remaining: 31L)with 130g Dextrose:
OG = 1061
FG = 1014
IBU = 68.17
ABV = 6.39 (without Dextrose)
SRM = 7.46

Racked: 06-10-15 8ml lactic + 130g Dextrose:
OG = 1061
FG = 1012
IBU = 68.17
ABV = 6.39%

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Last Updated: 2015-10-06 18:45 UTC

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Chinooked IPA -Beer 37