Chino the Barbarian - Beer Recipe - Brewer's Friend

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Chino the Barbarian

217 calories 19.9 g 15 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 217 calories (Per 15oz)
Carbs: 19.9 g (Per 15oz)
Created: Monday October 19th 2015
1.066
1.013
6.9%
60.4
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 lb German - Pale Ale2.2 lb Pale Ale 39 2.3 89.8%
2 oz Canadian - Honey Malt2 oz Honey Malt 37 25 5.1%
2 oz Flaked Oats2 oz Flaked Oats 33 2.2 5.1%
39.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Magnum2 g Magnum Hops Pellet 14.2 Boil 30 min 15.42 4.7%
3 g Citra3 g Citra Hops Pellet 11 Boil 20 min 14.12 7%
6 g Citra6 g Citra Hops Pellet 11 Boil 10 min 16.91 14%
8 g Citra8 g Citra Hops Pellet 11 Whirlpool at 210 °F 20 min 11.62 18.6%
8 g Citra8 g Citra Hops Pellet 11 Whirlpool at 170 °F 10 min 2.32 18.6%
16 g Citra16 g Citra Hops Pellet 11 Dry Hop 2 days 37.2%
43 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 46 B cells required
$ 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
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.32 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.32 qt/lb 0.81 3.2  
Mash volume with grains 1 4  
Grain absorption losses -0.31 -1.2  
Remaining sparge water volume (equipment estimates 2.28 g | 9.1 qt) 1.25 5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.54 g | 10.1 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1.02 4.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 1 4  
Total: 2.06 8.2
Equipment Profile Used: System Default
 
Notes

Total Whirlpool time is 20 mins. 8 grams in at flameout stays in for entire whirlpool (20m). 10 minutes into the whirlpool, chill to 170F and add the other 8 grams and whirlpool for 10 more minutes.

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  • Public: Yup, Shared
  • Last Updated: 2015-10-19 14:26 UTC