Stone ojl 2020 ver 3 - Beer Recipe - Brewer's Friend

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Stone ojl 2020 ver 3

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 63% (ending kettle)
Source: Mick Steel & Lars
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Friday May 25th 2018
1.057
1.013
5.8%
165.4
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 90.9%
600 g United Kingdom - Crystal 50L600 g Crystal 50L 34 50 9.1%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Columbus45 g Columbus Hops Pellet 16.5 Boil 90 min 90.98 15%
62 g Chinook62 g Chinook Hops Pellet 11.6 Boil 5 min 16.42 20.7%
100 g Centennial100 g Centennial Hops Pellet 9.7 Whirlpool at 80 °C 30 min 42.18 33.3%
22 g Columbus22 g Columbus Hops Pellet 16.5 Whirlpool 5 min 15.78 7.3%
38 g Chinook38 g Chinook Hops Pellet 11.6 Dry Hop 10 days 12.7%
33 g Columbus33 g Columbus Hops Pellet 16.5 Dry Hop 10 days 11%
300 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
21 L Upward infusion Infusion -- 64 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 19.4 L) 23
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 22.4
Total: 36  
Equipment Profile Used: System Default
 
Notes

Gjæring på 22 C til SG 1013, deretter 17 C i 24 t.
Deretter "rack off" og tørrhumling - hold 17 C i 36 timer
Avkjøl så til 1,1 C og hold i 7 dager.

Vannjustering CaSo4 10 g i mesk og 10 g i skyllevann, CaCO3 og NaHCO3 2,5 g hver i mesk

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  • Last Updated: 2020-09-04 09:31 UTC