The Pupil - Beer Recipe - Brewer's Friend

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The Pupil

229 calories 14.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 229 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)
Created: Monday October 21st 2013
1.076
1.006
9.1%
83.7
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 2.3 71.4%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 19.5%
0.40 kg American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt) 33 1.8 5.2%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose 46 0.5 3.9%
7.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Columbus21 g Columbus Hops Pellet 14.6 Boil 60 min 35.51 5.4%
18 g Citra18 g Citra Hops Pellet 11 Boil 10 min 4.98 4.6%
18 g Centennial18 g Centennial Hops Leaf/Whole 11 Boil 10 min 4.98 4.6%
24 g Nelson Sauvin24 g Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.55 6.2%
40 g Centennial40 g Centennial Hops Leaf/Whole 11 Whirlpool at 90 °C 40 min 8.27 10.3%
40 g Citra40 g Citra Hops Pellet 11 Whirlpool at 90 °C 40 min 8.27 10.3%
60 g Nelson Sauvin60 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 90 °C 40 min 14.09 15.4%
21 g Mosaic21 g Mosaic Hops Pellet 12.4 Dry Hop 5 days 5.4%
21 g Citra21 g Citra Hops Pellet 11 Dry Hop 5 days 5.4%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 10.8%
21 g Mosaic21 g Mosaic Hops Pellet 12.4 Dry Hop 3 days 5.4%
21 g Citra21 g Citra Hops Pellet 11 Dry Hop 3 days 5.4%
42 g Nelson Sauvin42 g Nelson Sauvin Hops Pellet 12.5 Dry Hop 3 days 10.8%
389 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb keg       Amount: 30L       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=K0WVZ40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.2 L Mash Infusion -- 64 °C 45 min
7.5 L Batch 1 Sparge -- 70 °C 5 min
7.5 L Batch 2 Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 18.5
Mash volume with grains 23.4
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 21.4 L) 19.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 31.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25.7
Hops absorption losses (whirlpool, hop stand) -0.7
Going into fermentor 25
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html

Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).

Brewed Sunday 1st March

18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).

Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.

Added sugar with 10 mins remaining in the boil.

Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett

Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).

05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".

06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.

09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.

15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.

19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.

22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)

24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar.

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  • Last Updated: 2015-03-24 13:14 UTC