Bring the nectar on - Beer Recipe - Brewer's Friend

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Bring the nectar on

177 calories 16.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Zeletochoy
Calories: 177 calories (Per 330ml)
Carbs: 16.7 g (Per 330ml)
Created: Tuesday January 15th 2019
1.058
1.012
6.1%
65.1
4.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Crisp Malting - Finest Maris Otter1.3 kg Finest Maris Otter 36.8 2.4 30.2%
1.30 kg Weyermann - Pale Ale1.3 kg Pale Ale 39 2.3 30.2%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 18.6%
0.80 kg Weyermann - Pale Wheat0.8 kg Pale Wheat 36 2 18.6%
0.10 kg Weyermann - Vienna Malt0.1 kg Vienna Malt 37 3.5 2.3%
4.30 kg / ¥ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Boil 60 min 18.8 5.9%
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Boil 30 min 14.45 5.9%
10 g Nectaron10 g Nectaron Hops Pellet 11 Boil 15 min 8.92 5.9%
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Boil 15 min 9.33 5.9%
10 g Nectaron10 g Nectaron Hops Pellet 11 Boil 5 min 3.58 5.9%
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Boil 5 min 3.75 5.9%
20 g Nectaron20 g Nectaron Hops Pellet 11 Hop Stand at 77 °C 20 min 4.13 11.8%
10 g Yakima Valley Hops - Mosaic10 g Mosaic Hops Pellet 11.5 Hop Stand at 77 °C 20 min 2.16 5.9%
60 g Nectaron60 g Nectaron Hops Pellet 11 Dry Hop (High Krausen) at 20 °C 3 days 35.3%
20 g Yakima Valley Hops - Mosaic20 g Mosaic Hops Pellet 11.5 Dry Hop (High Krausen) at 20 °C 3 days 11.8%
170 g / ¥ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
5 g Lactic acid Water Agt Mash 0 min.
0.70 g Table Salt Water Agt Mash 0 min.
1.50 g Lactic acid Water Agt Boil 1 hr.
1.50 g Epsom Salt 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:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 228 B cells required
¥ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 98.5 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 3 33 195 75 58
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 68 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 27.2 L) 25.2
Mash volume with grains (equipment estimates 30 L) 28
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 16
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 16
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

Drop pH to 4.9 before boil

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  • Last Updated: 2024-11-06 15:29 UTC