Marcus IPA - Beer Recipe - Brewer's Friend

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Marcus IPA

208 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 208 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Saturday March 12th 2016
1.068
1.012
7.3%
60.1
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Finland - Pale Ale Malt6 kg Pale Ale Malt 36 2 74.5%
1 kg Finland - Munich Malt1 kg Munich Malt 36 7 12.4%
50 g American - Roasted Barley50 g Roasted Barley 33 300 0.6%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 12.4%
8.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Pacific Gem30 g Pacific Gem Hops Pellet 14.6 Boil 60 min 38.2 15%
30 g Pacific Gem30 g Pacific Gem Hops Pellet 14.6 Boil 0 min 21.93 15%
40 g Pacific Gem40 g Pacific Gem Hops Pellet 14.6 Dry Hop 7 days 20%
100 g Saphir100 g Saphir Hops Pellet 2.8 Dry Hop 7 days 50%
200 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 40 min
Raise to 80 C over 20 min Infusion -- 80 °C 20 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 16.1
Mash volume with grains 21.4
Grain absorption losses -8.1
Remaining sparge water volume (equipment estimates 25.9 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 27
Going into fermentor 27
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Add roasted barley when 15 min till sparge.
After mash, sparge with 80 C water till 25L collected, boil for 60 min. Place in fermentation vessel and cool over night. Pitch yeast (slorry from previous fermentation)in morning.

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  • Last Updated: 2016-03-12 19:03 UTC