Norwegian IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Norwegian IPA

152 calories 13.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Tuesday August 7th 2018
Similar Recipes

Aroma IPA

by Beardbrew

OG: 1.062 FG: 1.016 ABV: 6.1% IBU: 43

#AlapIPA

by Mazsi

OG: 1.058 FG: 1.010 ABV: 6.2% IBU: 47

IPA

by Beardbrew

OG: 1.058 FG: 1.012 ABV: 6.0% IBU: 44

1.050
1.009
5.3%
45.9
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.35 kg United Kingdom - Maris Otter Pale3.35 kg Maris Otter Pale 38 3.75 67.4%
700 g American - White Wheat700 g White Wheat 40 2.8 14.1%
300 g Candi Syrup - Belgian Candi Syrup - Blanc300 g Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 6%
267 g German - CaraMunich I267 g CaraMunich I 34 39 5.4%
250 g German - Melanoidin250 g Melanoidin 37 25 5%
100 g German - CaraHell100 g CaraHell 34 11 2%
4,967 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Blanc30 g Hallertau Blanc Hops Pellet 9.2 Boil 60 min 36.85 13.6%
60 g Saphir60 g Saphir Hops Pellet 3.1 Aroma 10 min 9 27.3%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 9.2 Dry Hop 3 days 22.7%
40 g Loral40 g Loral Hops Pellet 10.9 Dry Hop 3 days 18.2%
40 g Saphir40 g Saphir Hops Pellet 3.1 Dry Hop 3 days 18.2%
220 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Juniper Berries Spice Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 248 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L sacc rest Temperature -- 67 °C 60 min
9 L Sparge -- 70 °C --
mash out Temperature -- 75 °C --
Starting Mash Thickness: 1.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 8.4
Mash volume with grains (equipment estimates 5.5 L) 11.5
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 17.1 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20 L) 20
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 14
Top off amount 6
Going into fermentor 20
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

blanc candi syrup = elderflower syrup

Last Updated and Sharing
 
783
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-20 23:03 UTC