PopsIPA - Beer Recipe - Brewer's Friend

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PopsIPA

211 calories 18.9 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: 30 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Papini
Hop Utilization: 92%
Calories: 211 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Tuesday May 17th 2016
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OG: 1.064 FG: 1.012 ABV: 6.9% IBU: 75

1.069
1.013
7.4%
65.8
9.8
5.7
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Bestmalz - BEST Pilsen3 kg BEST Pilsen 37 1.9 42.9%
3 kg Bestmalz - BEST Pale ale3 kg BEST Pale ale 38.1 2.81 42.9%
1 kg Bestmalz - BEST Melanoidin1 kg BEST Melanoidin 34.5 27 14.3%
7 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 23.75 15.8%
35 g Columbus35 g Columbus Hops Pellet 15 Boil 20 min 33.56 36.8%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 10 min 4.02 15.8%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 5 min 4.42 31.6%
95 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 278 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.08 bar       Temp: 8 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Sparge -- 67 °C 60 min
15 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.1 L) 37.9
Mash volume with grains (equipment estimates 40.7 L) 42.5
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Volume into fermentor 22
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

Primary Fermentation for 7 days at 18 ° C.

Keep the secondary fermentation for 2 weeks at 8°C and 2 days at 1ºC.

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  • Last Updated: 2020-11-27 18:26 UTC