Choco orange IPA - Beer Recipe - Brewer's Friend

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Choco orange IPA

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Thursday August 1st 2019
1.051
1.013
5.0%
26.9
25.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale 2-Row4 kg Pale 2-Row 37 1.8 72.7%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 9.1%
1 kg German - Wheat Malt1 kg German - Wheat Malt 37 2 18.2%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Boil 60 min 11.29 6.7%
20 g Citra20 g Citra Hops Pellet 11 Boil 10 min 8.19 13.3%
20 g Centennial20 g Centennial Hops Pellet 10 Boil 10 min 7.45 13.3%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 2 days 33.3%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop 2 days 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g orange peel Flavor Boil 10 min.
100 g Cocoa nips Flavor Secondary 0 min.
50 g Orange Zest Flavor Secondary 0 min.
 
Yeast
- White Labs WLP051 California Ale V
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.8
Mash volume with grains (equipment estimates 14.9 L) 17.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23.1 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.5 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24.5
Top off amount 2.5
Going into fermentor 27
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Orange zest: dry hopped 2 days
Cocoa nip (soaked): a week

10 ml Calcium Chloride

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  • Public: Yup, Shared
  • Last Updated: 2019-08-01 21:09 UTC