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IPA

166 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 38 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: G
Calories: 166 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday December 14th 2018
1.055
1.007
6.4%
64.3
3.3
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg US - Pale 2-Row6.5 kg Pale 2-Row 37 1.8 74.3%
1.50 kg Rice1.5 kg Rice 35.5 1 17.1%
0.75 kg Cane Sugar0.75 kg Cane Sugar 46 0 8.6%
8.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 15.7 Boil at 100 °C 30 min 38.46 8.6%
8 oz Mosaic8 oz Mosaic Hops Pellet 12.5 Hop Stand at 80 °C 20 min 25.85 45.7%
8 oz Mosaic8 oz Mosaic Hops Pellet 12.5 Dry Hop at 3 °C 3 days 45.7%
17.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Epsom Salt Water Agt Mash 0 min.
10 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 692 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48 L 48L is correct at 70c strike Infusion 70 °C 64 °C 600 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 16
Mash volume with grains (equipment estimates 20.1 L) 21.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 29.5 L) 30.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 37.1 L) 38
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 34
Hops absorption losses (whirlpool, hop stand) -1.1
Top off amount 1.1
Going into fermentor 34
Total: 46.4  
Equipment Profile Used: System Default
 
Notes

5.1 predicted pH is great.

Harvest Ale : 50L strike (8kg grain (FULL hopper + an extra scoop)
Whirlpool addition : 2 instant pot containers full of wet Chinook for total batch

Keg hop = 1 instant pot container full of wet hops (approx ~1lb)
Maybe pull back sulfates to 200pm.

------------------------
"Sparge" with 19L of 80c of 2.5 ml preacidified water.

Ideas : For this small "no boil" beer: ~ 1.030

  • Session stout (.75lb (porter esque( up to 1lb roasted barley to mash, flaked barley + 2 oz / 4L boiled hop tea readded to mash, no acidification)

  • NEIPA session (lb of light crystal, pound of oats to mash + 2 oz designer hops in KEGpool @ 77c + 5g sea salt in keg + voss)

  • BerlinerWeise - (1 pound of wheat + L planatrum for 24-48 hours @36c, raise to 170f, cool, then kveik + 5g of sea salt)

    DLC (+2oz of low alpha acid noble hop in whirlpool -OR- 1oz chinook 2L water parboil in mash) + neutral yeast)

    Bitter? (1lb crystal 80 to mash? + pinch of choco malt? + english yeast)

    Prep keg: 10g nute, floating diptube
    ---------------------------




    Day 4 in fridge
    Day 5 top up hop tea (2-4oz 66-77c in 1.2L of water for 1 hour w/ sous vide in French Press). Split between first beer + second beer.
    2ml of hop abstraxt?

    Day 6 or 7 ...
    IPA keg: gelatin + absorbic acid
    Other keg: 60mL of glycerine + absorbic acid
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  • Last Updated: 2024-12-22 21:18 UTC