White Summer IPA - Beer Recipe - Brewer's Friend

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White Summer IPA

178 calories 18.1 g 330 ml
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Beer Stats
Method: Extract
Style: Specialty IPA: White IPA
Boil Time: 5 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 3 liters
Pre Boil Gravity: 1.443 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Monday June 24th 2019
1.058
1.014
5.7%
0.0
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Liquid Malt Extract - Wheat1500 g Liquid Malt Extract - Wheat 35 3 34.1%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) 41 1 11.4%
200 g Cane Sugar200 g Cane Sugar 46 0 4.5%
2,200 g Austrailian - Hopped extract - IPA2200 g Hopped extract - IPA 35 10 50%
4,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Ella50 g Ella Hops Pellet 14.8 Dry Hop 12 days 25%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 10 Dry Hop 12 days 25%
50 g Ella50 g Ella Hops Pellet 14.8 Dry Hop 8 days 25%
50 g Hallertau Blanc50 g Hallertau Blanc Hops Pellet 10 Dry Hop 8 days 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 ml Hop Extract Flavor Boil 2 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 20.4 L) -0.1
Volume increase from sugar/extract (early additions) 3.1
Pre boil volume (equipment estimates 23.5 L) 3
Boil off losses -0.5
Post boil volume 23
Going into fermentor 23
Total: -0.1  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place extract in hot water for 20 minutes. Bring 3 litres of water to a boil and add sugar. Boil for a couple of minutes. Transfer to fermentor. Add liquid extract. Stir. Fill up with cold tap water (total 23 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch two packs of yeast. Add dry hops at yeast pitch and again after 4 days of fermentation.

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  • Last Updated: 2019-06-24 11:05 UTC