Feel Lucky Punk IPA - Beer Recipe - Brewer's Friend

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Feel Lucky Punk IPA

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Philip Marton
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Friday October 23rd 2015
1.058
1.014
5.8%
50.9
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 8.51 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Pellet 13.7 Boil 12 min 40.01 25.8%
16 g Ahtanum16 g Ahtanum Hops Leaf/Whole 3.8 Boil 5 min 1.54 8.2%
16 g rakau16 g rakau Hops Leaf/Whole 10.5 Boil 5 min 4.24 8.2%
16 g Mosaic16 g Mosaic Hops Pellet 11.5 Boil 5 min 5.11 8.2%
16 g Ahtanum16 g Ahtanum Hops Leaf/Whole 3.8 Boil 0 min 8.2%
16 g rakau16 g rakau Hops Leaf/Whole 10.5 Aroma 0 min 8.2%
16 g Mosaic16 g Mosaic Hops Pellet 11.5 Aroma 0 min 8.2%
16 g Ahtanum16 g Ahtanum Hops Leaf/Whole 3.8 Dry Hop 5 days 8.2%
16 g rakau16 g rakau Hops Leaf/Whole 10.5 Dry Hop 5 days 8.2%
16 g Mosaic16 g Mosaic Hops Pellet 11.5 Dry Hop 5 days 8.2%
194 g / $ 0.00
 
Yeast
Wyeast - NB NeoBritannia 1945
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bristol Water BS59AH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 8 28 28 62 185
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Strike temp 73 - draw 12.3 Infusion -- 66 °C 90 min
12.5 L Strike at 80-90 - draw 12.2 Sparge -- 75.6 °C 5 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 13.8 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 24.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19
Going into fermentor 19
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

The actual yeast used is from Malt Miller

It's NBS (Neales Brewing Supplies) West Coast Yeast

Fill mash ton with 17.5 litres of 90 degree water and wait until it cools to 73 before adding grain to achieve 66 and leave for 85 minutes.

Similarly, with strike water, add 12.3litres at 82 degree strike water to achieve 165-170 (74-77)
Sparge container 200mm height = 11L

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  • Last Updated: 2016-05-06 19:58 UTC