0025 - All Fruit IPA (5Alive) - Beer Recipe - Brewer's Friend

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0025 - All Fruit IPA (5Alive)

183 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 330 liters (ending kettle volume)
Pre Boil Size: 335 liters
Pre Boil Gravity: 14.5 °P (recipe based estimate)
Efficiency: 78% (ending kettle)
Calories: 183 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Friday June 21st 2019
14.7 °P
3.5 °P
6.1%
61.2
9.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg American - Pale 2-Row25 kg Pale 2-Row 37 1.8 30%
25 kg United Kingdom - Maris Otter Pale25 kg Maris Otter Pale 38 3.75 30%
25 kg American - Vienna25 kg Vienna 35 4 30%
8.30 kg American - Carapils (Dextrine Malt)8.3 kg Carapils (Dextrine Malt) 33 1.8 10%
83.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Warrior100 g Warrior Hops Pellet 16 Boil 60 min 11.37 2.2%
250 g bru-1250 g bru-1 Hops Pellet 14.4 Boil 10 min 9.28 5.4%
250 g idaho 7250 g idaho 7 Hops Pellet 12.7 Boil 10 min 8.18 5.4%
300 g bru-1300 g bru-1 Hops Pellet 14.4 Whirlpool 0 min 13.09 6.5%
500 g idaho 7500 g idaho 7 Hops Pellet 12.7 Whirlpool 0 min 19.24 10.9%
1,600 g idaho 71600 g idaho 7 Hops Pellet 12.7 Dry Hop Day 7 34.8%
1,600 g bru-11600 g bru-1 Hops Pellet 14.4 Dry Hop Day 7 34.8%
4,600 g / $ 0.00
 
Yeast
Escarpment Labs - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1693 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Etown
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
240 L Infusion -- 50 °C 5 min
Temperature -- 68 °C 30 min
185 L Mash out Temperature -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 338.7 L. Suggest reducing initial water volume to 45.4 L and adding 293.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 304.88 L 249.9
Strike water volume at mash thickness of 3 L/kg 249.9
Mash volume with grains 304.9
Grain absorption losses -83.3
Remaining sparge water volume 169.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 338.7 L) 335
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -3
Post boil volume (equipment estimates 326.3 L) 330
Hops absorption losses (whirlpool, hop stand) -4
Estimated amount in fermentor 326
Total: 419.2  
Equipment Profile Used: System Default
 
Notes

Blend up and add all the fruits, lemons, limes, oranges, grapefruit throw into the fermentor just before cooling in first batch.

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  • Last Updated: 2024-09-27 18:52 UTC