OEIPA - Beer Recipe - Brewer's Friend

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OEIPA

161 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 29 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Charlie
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday October 2nd 2018
1.053
1.009
5.9%
50.7
5.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 52.2%
1 kg Flaked Barley1 kg Flaked Barley 32 2.2 14.9%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 14.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 14.9%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 3.4 3%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 15 Boil 60 min 12.28 5%
25 g Amarillo25 g Amarillo Hops Plug 8.6 Whirlpool 20 min 3.71 12.5%
90 g Citra90 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 17.07 45%
50 g Galaxy50 g Galaxy Hops Plug 14.25 Whirlpool at 80 °C 20 min 12.29 25%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 5.39 12.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
21 - 29 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
127.8 0 0 137.8 119.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.5
Mash volume with grains 28.9
Grain absorption losses -6.7
Remaining sparge water volume 16.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.8 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 27.3 L) 29
Hops absorption losses (whirlpool, hop stand) -1
Estimated amount in fermentor 28.1
Total: 40.6  
Equipment Profile Used: System Default
 
Notes

Start at 20'C and naturally rise up to 25'C
Once gravity hits the 1.035 put in half the dry hops mixed. Then add rest after 3 days until FG. Crash for 2 days.
Adjust Mash to pH 5- 5.1 using acid if needed.

Dry hops.
Citra - 100g
Galaxy - 80g
Mosaic - 60g
Amarillo - 50g

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  • Last Updated: 2019-03-07 19:34 UTC