Balter XPA #2 - Beer Recipe - Brewer's Friend

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Balter XPA #2

195 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Nick McAuley
Calories: 195 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Friday October 5th 2018
1.064
1.011
7.0%
110.5
6.6
4.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 80.4%
0.90 kg New Zealand - Wheat Malt0.9 kg Wheat Malt 35.4 2.13 16.1%
0.20 kg United Kingdom - Crystal 15L0.2 kg Crystal 15L 34 15 3.6%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Boil 60 min 92.43 42.4%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Whirlpool at 71 °C 0 min 10.24 21.2%
13 g Simcoe13 g Simcoe Hops Pellet 12.7 Whirlpool at 71 °C 0 min 7.86 11%
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 8 days 25.4%
118 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
7.60 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force carb       CO2 Level: 2.0 Volumes
 
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
Protein rest Infusion -- 50 °C 20 min
Mash in Infusion -- 66 °C 60 min
Mash in Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 26.1 L) 21
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 20.8
Total: 38.5  
Equipment Profile Used: System Default
 
Notes

Brewed 5/10/18.
Step mash

Protein rest 50°C 20mins

Mash 66°C 60mins

Sparge 75°C 20mins
Wort looks very clear!

SG1064, temp 20°C, yeast pitched 6/10/18.

SG1010 14/10/18 (day 8), dry hopped 30g Cascade.

Kegged 22/10/18 (day 16).

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  • Last Updated: 2018-11-06 04:17 UTC