JHP av perf mandorina - Beer Recipe - Brewer's Friend

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JHP av perf mandorina

209 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 209 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday July 11th 2019
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.1%
0.50 lb Briess - Goldpils Vienna Malt0.5 lb Goldpils Vienna Malt 36.8 3.5 3.7%
1.50 lb BSG - Flaked White Wheat1.5 lb Flaked White Wheat 36 1.6 11.1%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.6 Boil 10 min 14.41 7.3%
1 oz 47 Hops - Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 10.1 Boil 10 min 11.55 7.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.65 10.9%
1.50 oz 47 Hops - Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Pellet 10.1 Whirlpool at 170 °F 15 min 7.74 10.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 8.66 10.9%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 4 days 7.3%
1.50 oz 47 Hops - Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Leaf/Whole 10.1 Dry Hop 4 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 4 days 7.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 12.6 Dry Hop 2 days 9.1%
1.50 oz 47 Hops - Mandarina Bavaria1.5 oz Mandarina Bavaria Hops Leaf/Whole 10.1 Dry Hop 2 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 2 days 7.3%
13.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Steeping -- 152 °F 60 min
4.4 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.22 16.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.96 g | 19.9 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.67 22.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Last Updated: 2019-07-14 16:03 UTC