Simcoe Fizz - Beer Recipe - Brewer's Friend

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Simcoe Fizz

149 calories 9.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 15 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 149 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Tuesday September 13th 2016
1.050
1.003
6.3%
21.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 2.3 41%
2 kg United Kingdom - Golden Promise2 kg Golden Promise 37 3 41%
0.88 kg United Kingdom - Golden Naked Oats0.88 kg Golden Naked Oats 33 10 18%
4.88 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil at 100 °C 15 min 6.76 3.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil at 100 °C 10 min 4.94 3.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil at 100 °C 5 min 2.72 3.3%
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Whirlpool at 70 °C 0 min 7.41 23.3%
200 g Simcoe200 g Simcoe Hops Pellet 12.7 Dry Hop 0 days 66.7%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
4.50 ml Lactic acid Water Agt Mash 1 hr.
5 ml Amyloglucosidase Water Agt Mash 1 hr.
1 each whirflock Water Agt Boil 15 min.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-5656
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 120 120 0
Ca+2 Mg+2 Na+ Cl- SO4-2 RA
112.6 2.0 4.0 110.8 118.3 -110.0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.96 L Temperature -- 61 °C 60 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.5 L/kg 22
Mash volume with grains 25.2
Grain absorption losses -4.9
Remaining sparge water volume 8.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 25
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 23.4 L) 24
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 23.7
Total: 30.8  
Equipment Profile Used: System Default
 
Notes

Total Volume: 29.16L
Strike Volume: 21.96L @ 64.6c
Dilution Volume: 7.20L

Add 29.16L to kettle & treat with campden tablet
Remove 7.20L

5ml Amyloglucosidase

4.5ml 60% lactic

4.5g gypsum

4.5g calcium carbonate

Mash calculated @ 5.3 ph

60 minute mash

Add 7.84L after mash

15 minute boil
Immersion chill to just below 70c & add 70g simcoe. Immediately continue chilling to pitching temp (21c)

Ferment in corney with 0.5ml antifoam, spunding set to 10psi at room temp (24c). Corney has fermentasaurus floating dip tube installed.

Dry hop @ 24 hours

Set spunding to 40psi @ 48 hours = 3 vols c02

Remove spunding & cold crash at day 7. Serve on day 9.

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  • Last Updated: 2018-08-20 15:59 UTC