IPA - Beer Recipe - Brewer's Friend

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IPA

208 calories 19.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.81 liters
Post Boil Size: 13.78 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Propria
Hop Utilization: 99%
Calories: 208 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday September 13th 2018
1.068
1.014
7.0%
45.3
16.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.46 kg Agrária - Pale Ale Malt4.46 kg Pale Ale Malt 37 5.97 88.5%
0.16 kg Weyermann - Caramunich Type 30.16 kg Caramunich Type 3 34 150.61 3.2%
0.42 kg Cane Sugar0.42 kg Cane Sugar - (late boil kettle addition) 46 8.3%
5.04 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Galena25 g Galena Hops Lupulin Pellet 13 Boil 20 min 36.35 56.8%
19 g Cascade19 g Cascade Hops Lupulin Pellet 7 Boil 10 min 8.9 43.2%
44 g / R$ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 249 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 145 g       Temp: 20 °C       CO2 Level: 6 g/l
 
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
20 L Infusion 70 °C 75 °C 60 min
Mash out Temperature 77 °C 77 °C 10 min
7.66 L Lavagem Sparge 77 °C 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 22.1 L) 27.3
Mash volume with grains (equipment estimates 25.2 L) 30.4
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.6 L) 21.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 13.8
Top off amount 1.2
Volume into fermentor 15
Total: 27.3  
Equipment Profile Used: System Default
 
Notes

STARTER

01 Dia antes fazer starter com 1,8 litro de água e 172,6gr de DME

MOSTURAÇÃO
1 Colher de chá de ácido ascórbico
1 Colher de chá de cloreto de cálcio
1 Colher de chá de sulfato de cálcio

FERVURA
30 minutos
Adição de acuçar 20 miniutos

FERMENTAÇÃO
Inoculo 18°C - 10 dias

MATURAÇÃO
5°C 5 dias

ENVASE
Priming Açúcar 6g/l
10 dias a 24°C

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  • Last Updated: 2023-11-16 19:03 UTC