Imperial IPA - VIXNU Clone - Beer Recipe - Brewer's Friend

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Imperial IPA - VIXNU Clone

278 calories 26.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brigolini
Calories: 278 calories (Per 330ml)
Carbs: 26.8 g (Per 330ml)
Created: Monday March 6th 2017
1.090
1.020
9.3%
75.3
10.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 82.1%
0.70 kg Brown Sugar0.7 kg Brown Sugar 45 15 10.4%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 7.5%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Nugget30 g Nugget Hops Pellet 10.4 Boil 60 min 41.35 22.2%
15 g Summit15 g Summit Hops Pellet 17.3 Boil 21 min 21.49 11.1%
15 g Summit15 g Summit Hops Pellet 17.3 Boil 10 min 12.47 11.1%
30 g Cascade30 g Cascade Hops Pellet 6.6 Boil 0 min 22.2%
10 g Saaz10 g Saaz Hops Pellet 2.4 Boil 0 min 7.4%
15 g Cascade15 g Cascade Hops Pellet 6.6 Dry Hop 10 days 11.1%
20 g Summit20 g Summit Hops Pellet 17.3 Dry Hop 10 days 14.8%
135 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 63 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 30.7 L) 35
Mash volume with grains (equipment estimates 34.6 L) 38.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 24.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 18
Volume into fermentor 18
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mash-in 50° C (122° F), 20 minutes, pH of mash: 5.3 to 5.5, adjust with acid if necessary
Heat to 64° C (147° F) in 15 minutes, 1° C per minute
Saccharification 64° C (147° F), 45 minutes
Heat to 70° C (158° F) in 15 minutes, 1° C per minute
Saccharification 70° C (158° F), 15 minutes, hold at 70° C (158° F) until iodine test is
negative
Heat to 78° C (172° F) in 10 minutes, 1° C per minute
Mash-off 78° C (172° F), 15 minutes
Boil: 60 minutes
Yeast: American Ale, 15 million cells/mL
Fermentation: 72° F (22° C)

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  • Last Updated: 2017-03-07 18:05 UTC