Vermont IPA V3 - Beer Recipe - Brewer's Friend

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Vermont IPA V3

198 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 47.3 liters (fermentor volume)
Pre Boil Size: 59 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Wednesday December 30th 2015
1.064
1.018
6.1%
58.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Canadian - Pale 2-Row5 kg Pale 2-Row 36 1.75 36.3%
5 kg United Kingdom - Golden Promise5 kg Golden Promise 37 3 36.3%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 2 18.2%
0.01 kg Flaked Oats0.01 kg Flaked Oats 33 2.2 0.1%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 3.6%
0.75 kg Canadian - Honey Malt0.75 kg Honey Malt 37 25 5.5%
13.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 60 min 45.19 9.1%
4 oz Amarillo4 oz Amarillo Hops Pellet 13 Whirlpool at 95 °C 0 min 6.23 18.2%
4 oz Simcoe4 oz Simcoe Hops Pellet 15 Whirlpool at 95 °C 0 min 7.19 18.2%
3 oz Amarillo3 oz Amarillo Hops Pellet 15 Dry Hop 7 days 13.6%
3 oz Simcoe3 oz Simcoe Hops Pellet 15 Dry Hop 7 days 13.6%
3 oz Amarillo3 oz Amarillo Hops Pellet 15 Dry Hop 3 days 13.6%
3 oz Simcoe3 oz Simcoe Hops Pellet 15 Dry Hop 3 days 13.6%
22 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 556 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
12G gypse
12G cacl3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
63.9 L Infusion -- 68 °C 45 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.27 L. Suggest reducing initial water volume to 45.4 L and adding 11.87 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.12 L. Suggest reducing strike water volume to 36.32 L and adding 18.72 L sparge/top-off. 55
Strike water volume at mash thickness of 4 L/kg 55
Mash volume with grains 64.1
Grain absorption losses -13.8
Remaining sparge water volume (equipment estimates 16.9 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.3 L) 59
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 48.4
Hops absorption losses (whirlpool, hop stand) -1.1
Going into fermentor 47.3
Total: 73.7  
Equipment Profile Used: System Default
 
Notes

C'est bin beau mais de la ipa, faut jamais en manquer! Quand meme plusieurs changement pour la v3. Je me suis inspiré d'un grain bill recu sur instagram, sa couleur est folle!

1- ajout de golden promise et de honey malt. Ca devrait aider à donner une teinte orangée et aller chercher petite complexité de plus coté malt.

2- levure yeast bay vermont ale. Ca fit le style mais reconnue pour attenuer moins que supposée... Ça me dérange pas de rester avec la London ale III non plus.

3- meme scedule de houblons mais avec un mix simcoe/amarillo en aromatique/floral, David comfirme les taux de AA quand tu auras le temps. Pournoptimiser la couleur, je crois faire les dry hop dans des sacs. On peut aussi faire un fermenteur sur deux et comparer.

4- j'ai augmenté un peu les quantités de grains pour aller chercher 6%

J'ai d'autres point plus géneraux sur nos méthodes que j'aimerais discuter suite à mes lectures récentes.


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Notes de brassage
Ph 5.45
1.063 OG

17/01/2017 - premier dry hop
22/01/2017 2e dry hop
Amarillo simcoe = 1.018
Galaxy Mosaic = 1.026 -> Repitch 1 sachet s04 pour terminer le travail. OG final devrait etre 1.016 pour celle-ci.
01

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  • Last Updated: 2017-01-22 21:57 UTC