#022 PINKMAGGIT Brewing Simcoe Mist Ver0.2 - Beer Recipe - Brewer's Friend

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#022 PINKMAGGIT Brewing Simcoe Mist Ver0.2

238 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 238 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Friday September 8th 2017
1.077
1.020
7.5%
52.5
6.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g German - Pilsner1500 g Pilsner 38 1.6 44.1%
1,500 g United Kingdom - Maris Otter Pale1500 g Maris Otter Pale 38 3.75 44.1%
300 g Flaked Oats300 g Flaked Oats 33 2.2 8.8%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 46 0.5 2.9%
3,400 g / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Simcoe5 g Simcoe Hops Pellet 13.1 First Wort 0 min 18.99 4.5%
23 g Simcoe23 g Simcoe Hops Pellet 13.1 Whirlpool at 75 °C 30 min 33.48 20.5%
56 g Simcoe56 g Simcoe Hops Pellet 13.1 Dry Hop 4 days 50%
28 g CRYO Simcoe28 g CRYO Simcoe Hops Pellet 23.8 Dry Hop 7 days 25%
112 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Fining Boil 15 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
117 0 0 144 84 0
Mash Water Calcium Chloride 3.0g/ Gypsum 1.5g
Sparge Water Calcium Chloride 1.0g/ Gypsum 0.5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion -- 66 °C 60 min
4 L Sparge -- 80 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 9.1 L) 6.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 14.8 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 9.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 9
Total: 16.1  
Equipment Profile Used: System Default
 
Notes

9/14 Start
Crash by Malt Mill
OG 1.077
9/16 Dry Hop in Primary Ferm.
9/21 Dry Hop in Secondary Ferm.
9/28 Bottling FG 1.012

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  • Public: Yup, Shared
  • Last Updated: 2018-09-17 22:59 UTC