Plush Rush - Beer Recipe - Brewer's Friend

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Plush Rush

217 calories 24.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 26.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 24.1 g (Per 330ml)
Created: Wednesday April 10th 2019
1.070
1.020
6.6%
90.8
4.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Canadian - Pale 2-Row5 kg Pale 2-Row 36 1.75 56.1%
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 11.2%
0.86 kg Briess - Carapils Malt0.86 kg Carapils Malt 34.5 1.5 9.6%
0.74 kg American - White Wheat0.74 kg White Wheat 40 2.8 8.3%
1.32 kg Gladfield - Chit Malt1.32 kg Chit Malt 15 1.52 14.8%
8.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Columbus60 g Columbus Hops Pellet 15 Whirlpool 45 min 39.13 12%
60 g Centennial60 g Centennial Hops Pellet 7.4 Whirlpool 45 min 19.31 12%
60 g Citra60 g Citra Hops Pellet 12.4 Whirlpool at 100 °C 45 min 32.35 12%
160 g Citra160 g Citra Hops Pellet 11 Dry Hop 3 days 32%
160 g Centennial160 g Centennial Hops Pellet 10 Dry Hop 3 days 32%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
65.67 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.41 g/l
 
Target Water Profile
Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
6.1 0 0 7 5.2 0
21 ml phosphoric acid @ 10%
8g gypsum
13g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.2 L Infusion -- 68.5 °C 60 min
Starting Mash Thickness: 4.06 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 36.2
Mash volume with grains 42.1
Grain absorption losses -8.9
Remaining sparge water volume (equipment estimates 3.2 L) 2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28.5
Boil off losses -5.7
Post boil Volume (equipment estimates 23.9 L) 26.5
Hops absorption losses (whirlpool, hop stand) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.6 L) 23
Total: 38.3  
Equipment Profile Used: System Default
"Plush Rush" Double IPA beer recipe by Baino. All Grain, ABV 6.55%, IBU 90.79, SRM 4.93, Fermentables: (Pale 2-Row, Pilsner, Carapils Malt, White Wheat, Chit Malt) Hops: (Columbus, Centennial, Citra) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2020-05-05 21:34 UTC