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Black IPA

170 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrew O'Connor
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday September 25th 2017
1.056
1.010
6.0%
61.9
28.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.64 kg Crisp Malting - Extra Pale Maris Otter2.64 kg Extra Pale Maris Otter 37.5 2 85%
155 g Weyermann - Carafa Special Type III155 g Carafa Special Type III 29.9 525 5%
155 g Crisp Malting - Caramalt155 g Caramalt 37 12 5%
155 g Crisp Malting - Crystal Extra Dark - 120L155 g Crystal Extra Dark - 120L 35 120 5%
3,105 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 60 min 42.25 15%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Boil 5 min 19.65 35%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each protofloc Other Boil 5 min.
 
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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 58 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L 76c Strike Infusion -- 67 °C 60 min
10 L 85c Start Temp Batch Sparge -- 77 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 7.8
Mash volume with grains 9.8
Grain absorption losses -3.1
Remaining sparge water volume (equipment estimates 14.2 L) 11.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Going into fermentor 12
Total: 19  
Equipment Profile Used: System Default
 
Notes

Hoppy Water Profile:

Gypsum - 1tsp
Epsom Salt - 0.3 tsp
Calcium Chloride - 0.4tsp
Lactic Acid - 1ml
1/2 Campden tablet

Pre-boil Gravity: 1046
OG: 1054
FG: 1012
ABV: 5.5%

1.014 after 51g priming sugar in 10 litres. 51g = 1.002.

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  • Last Updated: 2022-11-10 01:02 UTC