[BN] Meantime IPA - Beer Recipe - Brewer's Friend

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[BN] Meantime IPA

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 8 liters (ending kettle volume)
Pre Boil Size: 10 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Brewing Network
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Saturday September 26th 2015
1.069
1.016
7.0%
59.9
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g United Kingdom - Maris Otter Pale1000 g Maris Otter Pale 38 3.75 42%
1,000 g United Kingdom - Pale 2-Row1000 g Pale 2-Row 38 2.5 42%
215 g German - Munich Light215 g Munich Light - (late boil kettle addition) 37 6 9%
24 g United Kingdom - Crystal 60L24 g Crystal 60L 34 60 1%
143 g Invert Sugar143 g Invert Sugar 46 1 6%
2,382 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g East Kent Goldings17 g East Kent Goldings Hops Leaf/Whole 5 Boil 75 min 25.53 20.5%
19 g Fuggles19 g Fuggles Hops Leaf/Whole 4.5 Boil 75 min 25.68 22.9%
16 g East Kent Goldings16 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 4.58 19.3%
16 g Fuggles16 g Fuggles Hops Leaf/Whole 4.5 Boil 5 min 4.13 19.3%
7 g East Kent Goldings7 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 8.4%
8 g Fuggles8 g Fuggles Hops Leaf/Whole 4.5 Boil 0 min 9.6%
83 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.7
Mash volume with grains 8.2
Grain absorption losses -2.2
Remaining sparge water volume 6.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 14.1 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 3.9 L) 8
Estimated amount in fermentor 8
Total: 13.1  
Equipment Profile Used: System Default
 
Notes

From jamil show.
Water 25% lomdon mains plus 75% ro.
Ca 70 ppm
Cl is high
SO4 is high.

84% pale ale malt. 1/2 Marris offer , rest other pale malt (tibble?)
9% English Munich malt.
1% crystal 60L for colour
6% invert sugar
Mash 62C for 30 min, ramping to 77C oveer 30 min.
Sparge 77C.

Hops for 75 IBU
Hop schedule was reported as
75 min:~80g per hectolitre each to give same ibu
5 min: 130g/140g per hl.
95g perhl each in hop back
100gper hl each in secondary.

A nottingham yeast. High flicc, high Att.
Target fg is 1.012!
Primary for ~ 1 week, usually 24C changing to 22C now.
Secondary same with dryhop and few days at 7C.
0C for 1 week
More yeast added and bottle conditioned.

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  • Public: Yup, Shared
  • Last Updated: 2015-09-26 20:31 UTC