KaIPA^2 - Beer Recipe - Brewer's Friend

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KaIPA^2

246 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 26 liters
Efficiency: 82% (ending kettle)
Source: Kai Troester
Calories: 246 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday December 30th 2012
19.6 °P
2.1 °P
9.6%
53.7
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Best Pilsner1.9 kg Best Pilsner 37 2 28.1%
0.30 kg German - CaraMunich I0.3 kg CaraMunich I 34 39 4.4%
4.55 kg Facett Maris Otter4.55 kg Facett Maris Otter 37 4 67.4%
6.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Extract7 g Extract Hops Pellet 54 Boil 60 min 39.74 6.5%
20 g Cascade20 g Cascade Hops Leaf/Whole 5 Boil 30 min 7.34 18.7%
20 g Cascade20 g Cascade Hops Leaf/Whole 5 Boil 15 min 4.74 18.7%
20 g Cascade20 g Cascade Hops Leaf/Whole 5 Boil 5 min 1.91 18.7%
40 g Cascade40 g Cascade Hops Leaf/Whole 5 Boil 0 min 37.4%
107 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 Maltose Infusion -- 60 °C 30 min
Dextrinization Temperature -- 68 °C 45 min
Mashout Temperature -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.6
Mash volume with grains 29.1
Grain absorption losses -6.8
Remaining sparge water volume 9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 19.8 L) 21
Estimated amount in fermentor 21
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Obtaining the enzyme extract:

after 30 min at 60 C pull and filter 500 ml of wort. Cool it (possibly in an ice bath) and put aside. Use that enzymatic active wort to wake up the yeast and then add it to the beer along with the yeast. It will continue the breakdown of dextrins during primary fermentation.

NOTE: Don't bottle condition this beer unless you you know if the breakdown of dextrins is complete.

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  • Last Updated: 2013-02-06 21:32 UTC