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stone ipa clone

230 calories 20.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 230 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Friday March 25th 2016
1.075
1.014
7.9%
90.5
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.35 kg German - Pale Ale6.35 kg Pale Ale 39 2.3 91.4%
0.45 kg United Kingdom - Munich0.45 kg Munich 37 6 6.5%
0.15 kg United Kingdom - Crystal 15L0.15 kg Crystal 15L 34 15 2.2%
6.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Leaf/Whole 15 Boil 60 min 73.46 31.3%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Boil 15 min 12.15 15.6%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Boil 5 min 4.88 15.6%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Boil 0 min 15.6%
10 g Magnum10 g Magnum Hops Leaf/Whole 15 Boil 0 min 6.3%
25 g Centennial25 g Centennial Hops Leaf/Whole 10 Whirlpool 0 min 15.6%
160 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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Bottled water (sainsbury 5L scottish): ph=7.8-7.9
Tap water from Jim's place in Pinner: ph=7.3

Mash water (warmed up to 73°C and cooled down for ph measuring) after camden tablet: ph=7.42
Mash water (warmed up to 73°C and cooled down for ph measuring) after camden tablet
and 3g of gypsum: ph=7.56
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume 36.4
Mash volume with grains 40.9
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 22
Total: 36.4  
Equipment Profile Used: System Default
 
Notes

21 litres of water, 3g gypsum and 1 campden tablet
mash in at 67 (from around 73 strike water)
ph of 5.65 initially, added 4ml of CRC

Ph wort after adding acid (beginning of the mash): 5.2

Ph wort after mashing is done (1hour): 5.36


------
GRAVITY:
gravity of sparge water: GSW=1.010 at 65°C
(sparge water initial temperature 76°C, 10L)

gravity of mash wort before sparge:GMW=1.054 at 54°C

Gravity pre-boil of wort mash + wort sparge: GPB=1.047 at 55°C

GRAVITY corrected by temperature:
GSW=1.026
GMW=1.065
GPB=1.058
Calculated to be 73% efficiency

gravity post boil is 1.070. it was 24 litres in the pan and then around 22 litres in the fermenter.

used 2 packs of yeast (conical flask had been sanitised with tap water star san and was cloudy)


Final Gravity: 1.14

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  • Public: Yup, Shared
  • Last Updated: 2016-04-17 17:16 UTC