Sweet Reaper - Beer Recipe - Brewer's Friend

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Sweet Reaper

200 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 48 liters (ending kettle volume)
Pre Boil Size: 51.4 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 77% (ending kettle)
Calories: 200 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Thursday April 4th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.50 kg German - Pale Ale12.5 kg Pale Ale 39 4.64 100%
12.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Centennial50 g Centennial Hops Pellet 9.4 Boil 60 min 22.52 21.9%
26 g Centennial26 g Centennial Hops Pellet 9.4 Boil 30 min 9 11.4%
26 g Columbus26 g Columbus Hops Pellet 16 Boil 30 min 1.53 11.4%
76 g Mosaic76 g Mosaic Hops Pellet 12.4 Whirlpool 0 min 19.64 33.3%
50 g Citra50 g Citra Hops Pellet 12.4 Whirlpool 0 min 12.92 21.9%
228 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Carolina Reaper Chilipowder Spice Boil 0 min.
3 g Coriander seeds Spice Boil 0 min.
540 g Mango puree Flavor Primary 14 days
10 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
16.39 ml Lactic acid Water Agt Mash 1 hr.
6 g WLN1000 Yeast Nutrition Other Boil 10 min.
10 g Super Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 573 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 Mangrove Jacks drop per 0,5l bottle       CO2 Level: 2,5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Mash-in Temperature -- 65 °C 75 min
Mash-out Temperature -- 77 °C 10 min
5.7 L Sparge 1 Sparge -- 77 °C --
5.7 L Sparge 2 Sparge -- 77 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.21 L. Suggest reducing initial water volume to 45.4 L and adding 8.81 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 58.25 L. Suggest reducing initial water volume to 37.15 L and adding 12.85 L sparge/top-off. 50
Strike water volume at mash thickness of 4 L/kg 50
Mash volume with grains 58.3
Grain absorption losses -12.5
Remaining sparge water volume 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 54.2 L) 51.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 45.2 L) 48
Hops absorption losses (whirlpool, hop stand) -0.6
Estimated amount in fermentor 47.4
Total: 64.8  
Equipment Profile Used: System Default
 
Notes

2 Pure pitch packs of yeast in 2,5l starter

Split in 2 fermentors

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  • Last Updated: 2020-01-24 17:11 UTC