3 Hop Luplun IPA - Beer Recipe - Brewer's Friend

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3 Hop Luplun IPA

203 calories 20.7 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: 25 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Krispy Brown
Calories: 203 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Friday September 14th 2018
1.066
1.016
6.6%
127.0
8.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 66.7%
1 kg German - Vienna1 kg Vienna 37 4 16.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.3%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy10 g Galaxy Hops Leaf/Whole 15.7 Boil at 100 °C 60 min 16.37 3.2%
50 g Galaxy50 g Galaxy Hops Leaf/Whole 15.7 Boil at 100 °C 10 min 29.67 16.1%
100 g Vic Secret100 g Vic Secret Hops Pellet 18.1 Boil at 100 °C 5 min 37.24 32.3%
100 g Simcoe100 g Simcoe Hops Pellet 13.1 Whirlpool at 90 °C 25 min 43.67 32.3%
50 g Simcoe LupuLN250 g Simcoe LupuLN2 Hops Lupulin Pellet 23 Dry Hop 7 days 16.1%
310 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp 5.2ph stabilising powder Water Agt Mash 0 min.
1 each protofloc tablet Fining Boil 10 min.
10 ml Clarity Ferm Enzyme Fining Primary 0 min.
0.50 tsp yeast nutrient Other Boil 5 min.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 169 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: forced       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Bruemeister Infusion -- 52 °C 25 min
Bruemeister Infusion -- 65 °C 50 min
Bruemeister mash out Infusion -- 67 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.9 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

To be Brewed on a 20L Braumeister hence multi-stage mash
liquid yeast ready to pitch 200 billion cell pack

A brewing modern style of putting nearly all the hops in at the end to keep more flavour and aroma. the 10g in at the start is only really to reduce foaming during the boil.

top-up boil with boiling water

The oats are for body/mouth feel - taking a leaf out of the Cloudwater book.

MALTS:
I'm actually using 4kg of Crisp Clear Choice Ale Malt - but I can't pick that. It's specially produced to reduce chill haze - also it makes for more stable beer. The haze may not matter that much as this beer will probably have a lot of hop haze - a murky ipa.

I like giving my beers a slightly more complex malt flavour, even though they are very hop heavy! The vienna malt works well with the heavily-hopped beers because it adds a great degree of malt character without overshadowing the highlighted hops.

A bit of crystal malt to give a bit of sweetness to balance the bitterness of the hops.

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  • Last Updated: 2018-09-14 15:52 UTC