Tin Tin Hop Hop Belgian IPA - Beer Recipe - Brewer's Friend

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Tin Tin Hop Hop Belgian IPA

172 calories 13.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Wednesday March 2nd 2016
1.057
1.008
6.7%
80.4
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 8.51 74.4%
0.20 kg Belgian - Special B0.2 kg Special B 34 305.39 3.3%
0.50 kg Belgian - Pilsner0.5 kg Pilsner 37 2.77 8.3%
0.20 kg Torrified Wheat0.2 kg Torrified Wheat 36 3.84 3.3%
0.45 kg Invert Sugar0.45 kg Invert Sugar - (late boil kettle addition) 46 1.17 7.4%
0.20 kg Dry Malt Extract - Extra Light0.2 kg Dry Malt Extract - Extra Light - (late boil kettle addition) 42 5.17 3.3%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Leaf/Whole 13.5 Boil 80 min 28.33 6.9%
20 g Nugget20 g Nugget Hops Leaf/Whole 13.9 Boil 80 min 29.17 6.9%
30 g Cascade30 g Cascade Hops Pellet 9 Boil 10 min 10.71 10.3%
25 g Chinook25 g Chinook Hops Leaf/Whole 13.5 Boil 10 min 12.17 8.6%
20 g Cascade20 g Cascade Hops Pellet 9 Whirlpool at 75 °C 20 min 6.9%
25 g Nugget 25 g Nugget Hops Leaf/Whole 13.9 Whirlpool at 75 °C 20 min 8.6%
40 g Styrian Cardinal40 g Styrian Cardinal Hops Leaf/Whole 6.1 Whirlpool at 75 °C 20 min 13.8%
50 g Cascade50 g Cascade Hops Pellet 9 Dry Hop 7 days 17.2%
60 g Styrian Cardinal60 g Styrian Cardinal Hops Leaf/Whole 6.1 Dry Hop 7 days 20.7%
290 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 each Protofloc table Fining Boil 15 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Low
Optimum Temp:
20 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 358 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Batch priming       Amount: 150g table sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 15 23 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 64 °C 80 min
8 L Sparge -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38 L) 37.3
Mash volume with grains (equipment estimates 41.6 L) 40.9
Grain absorption losses -5.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 31
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25.9
Hops absorption losses (whirlpool, hop stand) -0.4
Volume into fermentor 25.5
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Brewhouse efficiency was actually higher than stated as the inverted sugar (golden syrup) was added after the boil, directly to the fermenter. I can't seem to account for that in the recipe builder.

The OG was lower than I had originally planned. I was aiming for 1.067. I think my normal 80% efficiency was hit slightly by the larger than average (for me at least) grain bill . I had initially envisaged a 23L batch but pitched a 2L starter at high krausen. This again lowered the OG somewhat as it diluted the wort with much lower gravity starter. This is also why I included 200g of DME in the recipe. This is actually from the starter, not the beer.

When checking the gravity after 7 days and before dry hopping, I was down to 1.008, so much better attenuation than is suggested for this yeast.

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  • Last Updated: 2016-05-10 13:59 UTC