Icarus v2 - Beer Recipe - Brewer's Friend

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Icarus v2

259 calories 30.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 46% (brew house)
Source: Bracket Brewing Co
Calories: 259 calories (Per 330ml)
Carbs: 30.1 g (Per 330ml)
Created: Friday November 16th 2018
1.083
1.026
7.5%
45.2
6.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.75 kg American - Pale 2-Row1.75 kg Pale 2-Row 37 1.8 67.6%
400 g Flaked Oats400 g Flaked Oats 33 2.2 15.4%
80 g Maltodextrin80 g Maltodextrin - (late boil kettle addition) 39 0 3.1%
150 g Finland - Wheat Malt150 g Wheat Malt 38 2 5.8%
150 g Corn Sugar - Dextrose150 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.8%
60 g American - Vienna60 g Vienna 35 4 2.3%
2,590 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 30 min 33 4.3%
5 g Citra5 g Citra Hops Leaf/Whole 11 Aroma 5 min 5.71 4.3%
5 g Mosaic5 g Mosaic Hops Leaf/Whole 12.5 Aroma 5 min 6.49 4.3%
20 g Citra20 g Citra Hops Leaf/Whole 11 Dry Hop 10 days 17.4%
20 g Mosaic20 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 10 days 17.4%
30 g Citra30 g Citra Hops Leaf/Whole 11 Dry Hop 3 days 26.1%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 3 days 26.1%
115 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
77.9 2 9 113.8 34.8 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L BIAB Infusion -- 66 °C 60 min
1 L Sparge -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.9 L) 12.3
Mash volume with grains (equipment estimates 15.4 L) 13.8
Grain absorption losses -2.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.6 L) 9
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Volume into fermentor 5
Total: 12.3  
Equipment Profile Used: System Default
 
Notes
  1. Heat 8 . 2 L water to 69˚C . Add bag and grains.
  2. Leave in 65˚C oven for 60mins.
  3. Remove from oven, heat to just 76˚C - monitor closely.
  4. Remove bag of grains. Drain in colander over pot and then
    continue draining over a bowl. Sparge w/ 76˚C water
  5. Keep heating pot UNCOVERED until ‘HOT BREAK’ .
  6. Rolling boil for 60 minutes
  7. Turn off heat ‘FLAME OUT’ .
  8. Chill pot in ice bath to 21˚C.
  9. Place sanitised bag in fermenter, add wort. Remove bag and
    squeeze. Top-up with 21˚C water to top of LCD if necessary.
  10. Seal lid, cover hole and shake to aerate.
  11. Pitch yeast, and re-seal lid. Insert sanitiser-filled airlock.
  12. Clean all equipment in warm soapy water. Put dry hop bag in
    freezer and mark your calendar.
  13. DAY 11 add entire dry hop bag into fermenter.
  14. DAY 14 Sanitise bottles, spoon, wand, fermenter tap; 3mins.
  15. Prepare sugar solution, cool and gently mix into beer.
  16. Sanitise tap spout with santiser filled wand - 3 minutes.
  17. Turn tap down and open valve. Run off sediment into glass.
  18. Fill and seal sanitised bottles. Attach dated labels.
  19. Store upright minimum 14 days. Check for clarity.

    =====
    For colour calculator:

    • American Pale 2-row: CRISP EXTRA PALE MARIS OTTER
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  • Last Updated: 2019-01-28 07:14 UTC