ipa tirinti - Beer Recipe - Brewer's Friend

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ipa tirinti

179 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: luiz
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Tuesday April 19th 2016
1.059
1.010
6.5%
40.8
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 1.8 64.9%
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 26%
200 g German - CaraMunich III200 g CaraMunich III 34 57 2.6%
200 g German - Melanoidin200 g Melanoidin 37 25 2.6%
300 g German - Vienna300 g Vienna 37 4 3.9%
7,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 65 min 7.36 7.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 65 min 9.42 7.1%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 65 min 5.99 7.1%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 20 min 4.38 7.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 20 min 5.6 7.1%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 20 min 3.56 7.1%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Boil 5 min 1.44 7.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 5 min 1.84 7.1%
10 g Cascade10 g Cascade Hops Pellet 7 Boil 5 min 1.17 7.1%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 35.7%
140 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:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 326 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
Temperature -- 65 °C 90 min
Fly Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.1
Mash volume with grains 28.2
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 21.7 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 30
Going into fermentor 30
Total: 43.6  
Equipment Profile Used: System Default
 
Notes

BRASSAGEM
FERMENTAÇAO, 17 GRAUS, 1,2,3,4,5 NO 5 DIA AUMENTAR 2 GRAUS
5 DIA VERIFICAR ATENUAÇAO
6 DIA VERIFICAR ATENUAÇAO
7 DIA VERIFICAR ATENUAÇAO SE TIVER IGUAL COMEÇAR A BAIXAR 1,5 GRAUS POR DIA.
QUANDO FALTAR QUANDO ESTIVER EM 12 GRAUS SOLTAR O DRYHOP 50 G DE AMARILLO

QUANDO ESTIVER EM 2 GRAUS SOLTAR A GELATINA E DEIXAR 2 DIAS NO TERCEIRO, OU QUARTO DIA ENGARRAFAR.



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  • Last Updated: 2016-04-19 18:36 UTC