Yuki's ssession IPA ver 2.0 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Yuki's ssession IPA ver 2.0

165 calories 15.4 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 70 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.125 (recipe based estimate)
Post Boil Gravity: 1.270 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stefan Gradin
Calories: 165 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday August 10th 2019
1.054
1.011
5.7%
85.4
8.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 81.1%
200 g American - Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 60 5.4%
300 g German - Bohemian Pilsner300 g Bohemian Pilsner 38 1.9 8.1%
200 g Flaked Oats200 g Flaked Oats 33 2.2 5.4%
3,700 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Leaf/Whole 15 First Wort at 100 °C 0 min 7.24 14.7%
15 g Vic Secret15 g Vic Secret Hops Pellet 15.5 Boil at 100 °C 50 min 5.17 11%
6 g Magnum6 g Magnum Hops Leaf/Whole 15 Boil 10 min 0.69 4.4%
45 g Vic Secret45 g Vic Secret Hops Pellet 15.5 Whirlpool at 70 °C 0 min 46.51 33.1%
25 g Vic Secret25 g Vic Secret Hops Leaf/Whole 15.5 Dry Hop at 20 °C 4 days 25.84 18.4%
25 g Citra25 g Citra Hops Leaf/Whole 11 Dry Hop 4 days 18.4%
136 g / £ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
12 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 99.5 g       Temp: 20 °C       CO2 Level: 2.52 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 L Sparge -- 68 °C 60 min
Starting Mash Thickness: 2.85 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 10.5
Mash volume with grains (equipment estimates 0.8 L) 13
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 3.9 L) 0.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.9 L) 6.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 3
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 12.2
Going into fermentor 15
Total: 11.1  
Equipment Profile Used: System Default
 
Notes

Heat 11L of water to 71°C, then pour the grain and mash at 68°C for an hour.

After 1 hour, sparge at 78°C .

Before sparging, worlauf two liters through.

In a separate pot, heat 15L of water to 77°C and sparge by carefully add water to the mash and filter out through the mash tun until the boil volume of 19.5 liters has been reached, collecting in the brew kettle.

Right after sparging, add hops as per addition table.

Add whirlpool hops at around 70 degrees

At the end of the boil, cool wort as fast as possible down to yeast pitching temperature 21°C. The OG should be at 1.054 (dilute if not).

Sanitize your fermenter by shaking sanitizer in it, transfer the wort to it, pitch 1/4 pack of Safale S-05 dry yeast (1 gram per litre) without bothering about rehydrating the yeast, shake well for 5 minutes for oxygenation, place a sanitized stopper and blow-off tube and let ferment for 8 days at 19°C in a dark place

ferment 14 days

Bottle beer with minimal oxygenation

Add sugar pastilles for bottling. One per bottle.

Let condition in bottles for 2 weeks (preferably 3)

Refrigerate upright overnight (or for 30 minutes in a deep freezer)

Serve in a pint in one quiet go, leaving the yeast in the bottle

Discard the yeast and rinse the bottle

14/4 - 6g yeast and OG - 1.043
25/4 - Gravity 1.016
06/05 - FG - 1.009

ABV = 4.46%

16/6 - 6g yeast and OG 1.041

Last Updated and Sharing
 
352
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-21 20:00 UTC
  • Snapshot Created: 2019-08-10 18:56 UTC