Rosemary A.I.P.A - Beer Recipe - Brewer's Friend

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Rosemary A.I.P.A

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: logan clark
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday December 3rd 2017
1.058
1.011
6.2%
41.3
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.90 kg German - Vienna0.9 kg Vienna 37 4 17.1%
3.62 kg American - Pale 2-Row3.62 kg Pale 2-Row 37 1.8 68.7%
0.25 kg New Zealand - Wheat Malt0.25 kg Wheat Malt 35.4 2.13 4.7%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 9.5%
5.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Galaxy12 g Galaxy Hops Pellet 14.25 Boil 60 min 22.12 24%
10 g Citra10 g Citra Hops Pellet 11 Boil 30 min 10.94 20%
7 g Citra7 g Citra Hops Pellet 11 Boil 15 min 4.94 14%
7 g Citra7 g Citra Hops Pellet 11 Boil 5 min 1.99 14%
7 g Cascade7 g Cascade Hops Pellet 7 Boil 5 min 1.26 14%
7 g Citra7 g Citra Hops Pellet 11 Dry Hop 5 days 14%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Rosemary Herb Boil 1 hr.
8 g Rosemary Herb Boil 10 min.
8 g Rosemary Herb Primary 5 days
 
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:
18.4 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash In Temperature -- 68 °C 60 min
Mash Out Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.3 L) 18.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Really delicious Rosemary IPA, perfect with a roast lamb.

I normally dont bother with secondary, usually just throw in my dry hop addition about 3-4days into primary fermentation and let it do its thing for another 5 days.

make sure you thoroughly wash all of your rosemary, and even sanitize the dry hop addition for safety.

could also consider throwing in some lemon rind during fermentation or possibly even do it at flameout.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-03 06:55 UTC