Hopi Djús! - Beer Recipe - Brewer's Friend

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Hopi Djús!

173 calories 20 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 76% (brew house)
Source: M.E.
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Wednesday September 14th 2016
1.056
1.017
5.2%
42.2
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 100%
3.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 19.57 5%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 60 min 22.59 5%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 90 °C 30 min 10%
20 g Simcoe20 g Simcoe Hops Pellet 13 Whirlpool at 90 °C 30 min 10%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 10%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Whirlpool at 80 °C 20 min 10%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 70 °C 10 min 12.5%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Whirlpool at 70 °C 10 min 12.5%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop 2 days 12.5%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 12.5%
200 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protafloc Fining Boil 15 min.
0.50 tsp gelatin Fining Secondary 2 days
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18.7 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 104 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.45 L Infusion -- 71 °C 68 min
14 L Sparge -- 80 °C 23 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 9.5
Mash volume with grains 11.8
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 16.4 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.5 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15.7
Hops absorption losses (whirlpool, hop stand) -0.7
Going into fermentor 15
Total: 23.4  
Equipment Profile Used: System Default
 
Notes

Dry hopping at 14° celsius for 2 days, then fining with gelatin, cold crashing for two days, primed and bottled.

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  • Last Updated: 2016-09-14 13:25 UTC