IPA Patagonica - Beer Recipe - Brewer's Friend

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IPA Patagonica

170 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Gonzalo Torres
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday May 29th 2017
1.056
1.009
6.1%
41.1
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 kg German - Bohemian Pilsner4.25 kg Bohemian Pilsner 38 1.9 85%
0.75 kg German - CaraHell0.75 kg CaraHell 34 11 15%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g nugget15 g nugget Hops Pellet 12.14 Boil 60 min 23.12 13%
40 g cascade40 g cascade Hops Pellet 7.15 Boil 15 min 18.02 34.8%
20 g cascade20 g cascade Hops Pellet 7.15 Boil 0 min 17.4%
40 g cascade40 g cascade Hops Pellet 7.15 Dry Hop 6 days 34.8%
115 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 64 °C 60 min
25 L Infusion -- 70 °C 30 min
45 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.5 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 22.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 20
Going into fermentor 20
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

Maceración escalonada iniciando a 64 grados durante una hora para luego pasar a 70 grados durante treinta minutos y finalizar con Mash Out a 75 grados durante 15 minutos. Recircular el macerado sobre la cama de grano de ser posible, hasta lograr un líquido limpio. Trasvasar a la Olla de Hervido y encender el fuego. Hervir durante 60 minutos fuerte y vigoroso. Agregar lúpulo de amargor al inicio (60 min), lúpulo de sabor luego de 45 minutos de hervido (15 min) y lúpulo de aroma al apagar el fuego (0 min). Hacer Wirlpool y dejar reposar por al menos 15 minutos. Enfriar hasta 20 grados e inocular la levadura. Fermentar a 18 grados. Al sexto dia hacer el agregado de Dry Hopping. Al décimo día purgar levadura y lúpulo y pasar a temperatura de maduraci'on (lo m'as bajo posible).

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  • Last Updated: 2017-09-29 20:09 UTC