Belgian IPA

Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37 liters
Post Boil Size: 33.15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 16 minute extended hop boil time
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Friday September 22nd 2017

Original Gravity:

1.061

Final Gravity:

1.014

ABV (standard):

6.1%

IBU (tinseth):

83.6

SRM (daniels):

11.3

Mash pH

5.4

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Joe White - Pale Malt6 kg Pale Malt	36.8	1.9	72.7%
0.20 kg	Weyermann - Munich Type II (Dark)0.2 kg Munich Type II (Dark)	37	10	2.4%
0.25 kg	Joe White - Dark Crystal Malt0.25 kg Dark Crystal Malt	34.5	85	3%
1.70 kg	Gladfield - Vienna Malt1.7 kg Vienna Malt	37.4	3.45	20.6%
0.10 kg	Weyermann - Special W0.1 kg Special W	33.6	115	1.2%
8.25 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
55 g	Warrior55 g Warrior Hops	Pellet	15.1	Boil	60 min	70.64	54.5%
16 g	Northern Brewer16 g Northern Brewer Hops	Pellet	8.5	Boil	60 min	11.57	15.8%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Pellet	2.7	Whirlpool	0 min	1.35	29.7%
101 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
55 g	Warrior (Pellet) 55 g Warrior (Pellet) Hops	70.64	54.5%
16 g	Northern Brewer (Pellet) 16 g Northern Brewer (Pellet) Hops	11.57	15.8%
30 g	Hallertau Mittelfruh (Pellet)	1.35	29.7%
101 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Brewtan B	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2 ml	Phosphoric acid	Water Agt	Mash	1 hr.
8 g	CaCl2	Water Agt	Mash	0 min.
35 g	Coriander seeds crushed	Spice	Boil	15 min.
3 g	Whirlfloc	Water Agt	Boil	15 min.
2 g	yeast nutrient	Water Agt	Boil	5 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 225 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Amount: 190g CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44.8	3	15	57.6	43.5	0
Boil water first Mash water 4g CaCl2, 4g CaSO4, 1.44ml Hydrocloric acid (36%) Boil Kettle 3g CaSO4 1/2 Whirfloc last 15 mins 1 tsp Yeast nutrient last 5 mins
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.4 L	127 To hit 45/113f	Infusion	50.5 °C	45 °C	20 min
13.2 L	To hit 65c /149f	Infusion	100 °C	65 °C	60 min
12.4 L	To hit 76c / 168f	Infusion	100 °C	76 °C	15 min
8 L	Sparge	Sparge	--	76 °C	30 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Quick Water Requirements

Water	Liters
Strike water volume at mash thickness of 3.7 L/kg	30.1
Mash volume with grains	35.6
Grain absorption losses	-8.3
Remaining sparge water volume (equipment estimates 15.2 L)	16
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 36.2 L)	37
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.4
Post boil Volume (equipment estimates 30.2 L)	33.2
Hops absorption losses (whirlpool, hop stand)	-0.2
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 33 L)	30
Total:	46.2
Equipment Profile Used:	System Default

Notes

Yeast starter 1.6L. Target 300 Bill cells.
Pitch at 18c/64f
Ferment at 19.5c/67f allow to rise after 3 days up 24c/75f.

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Last Updated: 2024-04-18 00:18 UTC

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Belgian IPA