Bat Macumba - Beer Recipe - Brewer's Friend

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Bat Macumba

263 calories 31 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: Brown IPA
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Adapted from Ben Herrell's "Brother Eli IPA"
Calories: 263 calories (Per 330ml)
Carbs: 31 g (Per 330ml)
Created: Monday February 29th 2016
1.084
1.027
7.5%
121.3
21.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg American - Pale 2-Row2 kg Pale 2-Row 37 1.8 27.8%
1.35 kg American - Caramel / Crystal 40L1.35 kg Caramel / Crystal 40L 34 40 18.8%
1 kg American - Vienna1 kg Vienna 35 4 13.9%
1.35 kg Dry Malt Extract - Amber1.35 kg Dry Malt Extract - Amber 42 10 18.8%
1.50 kg Liquid Malt Extract - Dark1.5 kg Liquid Malt Extract - Dark 35 30 20.8%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Warrior28 g Warrior Hops Pellet 16 Boil 60 min 48.58 25%
28 g Columbus28 g Columbus Hops Pellet 15 Boil 60 min 45.54 25%
14 g Centennial14 g Centennial Hops Leaf/Whole 10 Boil 45 min 12.67 12.5%
14 g Centennial14 g Centennial Hops Pellet 10 Boil 15 min 7.53 12.5%
14 g Cascade14 g Cascade Hops Pellet 9.3 Boil 15 min 7.01 12.5%
14 g Cascade14 g Cascade Hops Pellet 9.3 Dry Hop 14 days 12.5%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
700 g Fuyu Persimmon - Pasteurized/Mashed Flavor Secondary --
1 tsp Irish Moss Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Mash Out at 76*C Infusion -- 67 °C 60 min
10 L Sparge -- 76 °C 10 min
Quick Water Requirements
Water Liters
Water added to kettle 28.3
Mash volume with grains 31.2
Grain absorption losses (steep / mash) -4.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 26.2 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 18.8 L) 20
Estimated amount in fermentor 20
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

Bring 12L water to 72C and add grains (preferably in a nylon bag). Adjust temp as needed to remain stable at 67C for 60 min. Shift bag lightly as needed to ensure water has maximum contact with the grains. Prep sparge water by heating 10L water to 76C. In final 5 min of infusion, raise mash temperature to 76C for mash out. Lift grains from wort and place in large strainer above the kettle. In batches, slowly sparge the grain bag over the course of 10 min. Boil volume should be close to 22L after sparge. Top off to 23L. Following hop schedule as noted. Add DME at 30 min. Add LME at 15 min, followed by Irish Moss and Servomyces. Cool to <26*C and transfer to fermentor. Aerate and pitch 2L yeast starter. Ferment in primary for 7-10 days, transfer to secondary. Add pasteurized persimmon mash and dry hops in separate nylon bags. Ferment in secondary for 10-14 days or until desired flavor is achieved.

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  • Last Updated: 2016-05-17 07:30 UTC
  • Snapshot Created: 2016-02-29 16:21 UTC