DoubleSmash-IPA # Nelson Sauvin - Beer Recipe - Brewer's Friend

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DoubleSmash-IPA # Nelson Sauvin

244 calories 23.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 244 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Sunday March 27th 2016
1.079
1.018
8.0%
284.0
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5,550 g German - Pale Ale5550 g Pale Ale 39 4.64 90%
620 g Corn Sugar - Dextrose620 g Corn Sugar - Dextrose 46 10%
6,170 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 11 Boil 60 min 134.17 22.2%
75 g Nelson Sauvin75 g Nelson Sauvin Hops Pellet 11 Boil 30 min 77.33 16.7%
75 g Nelson Sauvin75 g Nelson Sauvin Hops Pellet 11 Boil 10 min 36.48 16.7%
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 11 Aroma 7 min 36.03 22.2%
100 g Nelson Sauvin100 g Nelson Sauvin Hops Pellet 11 Dry Hop 0 days 22.2%
450 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protofloc Fining Boil 10 min.
1 each ph 5.2 Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 363 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Stockholm Vatten (Norsborg), Sweden - 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 4 10 12 36 53
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.7
Mash volume with grains 20.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 15.9 L) 14.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 26.5 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.8
Post boil Volume 19
Going into fermentor 19
Total: 31.1  
Equipment Profile Used: System Default
 
Notes

Börja jäsa i 19c och höj långsamt upp till 21 när jäsningsprocessen börjat sakta ned

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  • Last Updated: 2016-03-27 04:06 UTC