American IPA (Dry Extracts) - Beer Recipe - Brewer's Friend

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American IPA (Dry Extracts)

186 calories 17.1 g 330 ml
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Tuesday December 11th 2018
1.061
1.012
6.5%
46.7
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.70 kg Dry Malt Extract - Dark0.7 kg Dry Malt Extract - Dark 44 30 41.2%
1 kg Dry Malt Extract - Amber1 kg Dry Malt Extract - Amber 42 10 58.8%
1.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 22.11 8.7%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 30 min 16.22 13%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 5 min 8.41 26.1%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 7 days 17.4%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 5 days 17.4%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 3 days 17.4%
115 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 112 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-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 14.9 L) 6.9
Volume increase from sugar/extract (early additions) 1.1
Pre boil volume (equipment estimates 16 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 10
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 6.9  
Equipment Profile Used: System Default
 
Notes

Después de tres semanas con la fermentación primaria se hace el primer agregado de lúpulo para el Dry Hop.
Para embotellar añadir 5.4 gr de azúcar por litro y disolver todo en 500ml de mosto, calentarlo, sin que llegue a caramelizar, y cuando enfríe añadírselo al mosto removiendo con cuidado para que no entre oxigeno. Y embotellar. Esperar 3 semanas.

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  • Last Updated: 2019-02-25 08:57 UTC