Lily`s Voodoo IPA - Beer Recipe - Brewer's Friend

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Lily`s Voodoo IPA

183 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Woodcock Road Brewery
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday September 26th 2016
1.060
1.011
6.5%
60.6
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 2.3 76.4%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 6.9%
0.70 kg Mango0.7 kg Mango 4.95 0 9.7%
0.50 kg Passionfruit0.5 kg Passionfruit 5 0 6.9%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7 First Wort 0 min 6.44 7.1%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 30 min 14.82 7.1%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 30 min 10.89 9.5%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Whirlpool at 78 °C 30 min 15.24 14.3%
30 g Citra30 g Citra Hops Pellet 11 Whirlpool at 78 °C 30 min 13.2 14.3%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 14.3%
70 g Mosaic70 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 33.3%
210 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil --
 
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:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 19 L) 17.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 31.3 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 25
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Mango and Passion fruit added to secondary.

Main Fermentation 7 days. add 1st dry hops after 3 days

Rack to secondary, and add fruit and 2nd dry hops.

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  • Last Updated: 2017-02-04 15:04 UTC