Amarillo - Mosaic - Citra | New England IPA v2.0 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Amarillo - Mosaic - Citra | New England IPA v2.0

168 calories 16.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 45.8 liters (ending kettle volume)
Pre Boil Size: 54 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: Facu Pons
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday October 4th 2018
1.055
1.012
5.7%
60.0
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg United Kingdom - Pilsen9 kg Pilsen 36 1.8 65.2%
1.60 kg Flaked Wheat1.6 kg Flaked Wheat 34 2 11.6%
2 kg Flaked Oats2 kg Flaked Oats 33 2.2 14.5%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 2.9%
0.30 kg American - Caramel / Crystal 30L0.3 kg Caramel / Crystal 30L 34 30 2.2%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 3.6%
13.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Amarillo35 g Amarillo Hops Pellet 8.6 Boil 10 min 6.42 5.4%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 10 min 6.66 3.9%
35 g Citra35 g Citra Hops Pellet 11 Boil 10 min 8.21 5.4%
65 g Amarillo65 g Amarillo Hops Pellet 8.6 Whirlpool 15 min 12.21 10.1%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Whirlpool 15 min 10.92 6.2%
65 g Citra65 g Citra Hops Pellet 11 Whirlpool 15 min 15.61 10.1%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 1 days 7.8%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 1 days 4.7%
45 g Citra45 g Citra Hops Pellet 11 Dry Hop 1 days 7%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 4.7%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 4.7%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 4 days 4.7%
55 g Amarillo55 g Amarillo Hops Pellet 8.6 Dry Hop 8 days 8.5%
55 g Mosaic55 g Mosaic Hops Pellet 12.5 Dry Hop 8 days 8.5%
55 g Citra55 g Citra Hops Pellet 11 Dry Hop 8 days 8.5%
645 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
18 g Citric acid Water Agt Mash 1 hr.
4 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 621 B cells required
US-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 621 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bahía Blanca
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
112 10 82 131.7 132.5 0.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39 L Mash Infusion -- 68 °C 60 min
11 L Mashout Temperature -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.83 L. Suggest reducing initial water volume to 45.09 L and adding 9.43 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 48.68 L. Suggest reducing initial water volume to 36.62 L and adding 3.28 L sparge/top-off. 39.9
Strike water volume at mash thickness of 3 L/kg 39.9
Mash volume with grains 48.7
Grain absorption losses -13.3
Remaining sparge water volume 28.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.5 L) 54
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 45.3 L) 45.8
Hops absorption losses (whirlpool, hop stand) -0.9
Estimated amount in fermentor 45
Total: 68.2  
Equipment Profile Used: System Default
 
Notes

ADICIONES DE DRY HOP:
1er dry hop al primer día de fermentación
2do dry hop con 70% de atenuación
3er dry hop al 2do día de maduración a 10°C
Luego bajar la temperatura a 5°C para madurar en frío por 5 días más.

LEVADURAS:
22gr S04
22gr US05

PERFIL DE TEMPERATURAS DE FERMENTACIÓN:
Inocular la levadura a 18°C previamente hidratada
18°C hasta 50% de atenuación
19°C hasta 70% de atenuación
20°C hasta FG
21°C por dos días para descanso de diacetilo

Last Updated and Sharing
 
634
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-04 14:07 UTC