Picapica Sunrice IPA - Beer Recipe - Brewer's Friend

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Picapica Sunrice IPA

223 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 45 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mikael Sörensen
Calories: 223 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Sunday January 27th 2019
1.073
1.012
8.0%
148.6
6.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Finland - Pale Ale Malt3.8 kg Pale Ale Malt 36 2 62.4%
1.10 kg Finland - Vienna Malt1.1 kg Vienna Malt 36 3 18.1%
0.23 kg Flaked Oats0.23 kg Flaked Oats 33 2.2 3.8%
0.34 kg American - Carapils (Dextrine Malt)0.34 kg Carapils (Dextrine Malt) 33 1.8 5.6%
0.17 kg German - CaraMunich I0.17 kg CaraMunich I 34 39 2.8%
0.45 kg Corn Sugar - Dextrose0.45 kg Corn Sugar - Dextrose 46 0.5 7.4%
6.09 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Columbus24 g Columbus Hops Pellet 15 Boil 60 min 45.88 10.3%
30 g Citra30 g Citra Hops Pellet 11 Boil 20 min 25.47 12.8%
90 g Citra90 g Citra Hops Pellet 11 Boil 5 min 25.15 38.5%
90 g Citra90 g Citra Hops Pellet 11 Whirlpool 0 min 52.11 38.5%
234 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Other 0 min.
20 g Calcium Chloride Water Agt Other 0 min.
5 g Epsom Salt Water Agt Other 0 min.
 
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:
0.35 (M cells / ml / ° P) 118 B cells required
kr 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 45 min
Temperature -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.9
Mash volume with grains 20.6
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 13.8 L) 14.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 24.4 L) 25
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 19
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Singel infusion mash: Achieve a target mash of 67grader C Hold for 45 min, then raise to mash-out temperature and begin lauterphase.
Collect enough wort to boil 24.5 l and boil for 60 min.
After the boil is complete, begina whirlpool in the kettel and let the knockout hops rest in the hot wort for at least 30 min. before chilling.

Chill the wort rapidlyto 20 grader C. Frement at (20 grader C) Ferment at 20 grader C for one week.
Coolto 13 grader C to settel the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops an let the beer sit for an additional four to seven days att 13grader


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  • Public: Yup, Shared
  • Last Updated: 2019-01-27 21:17 UTC