Dennis Squelbow - Beer Recipe - Brewer's Friend

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Dennis Squelbow

247 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Wayward
Calories: 247 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Saturday August 24th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 64.8%
0.60 kg United Kingdom - Golden Promise0.6 kg Golden Promise 37 3 9.7%
1.39 kg Flaked Oats1.385 kg Flaked Oats 33 2.2 22.4%
0.19 kg German - Acidulated Malt0.185 kg Acidulated Malt 27 3.4 3%
6.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Leaf/Whole 6.6 First Wort 30 min 10.34 6.1%
35 g Vic Secret35 g Vic Secret Hops Leaf/Whole 16.7 Whirlpool at 75 °C 20 min 14.61 14.3%
35 g Mosaic35 g Mosaic Hops Pellet 10.72 Whirlpool at 75 °C 20 min 9.38 14.3%
80 g Vic Secret80 g Vic Secret Hops Leaf/Whole 16.7 Dry Hop at 20 °C 3 days 32.7%
80 g Mosaic80 g Mosaic Hops Pellet 10.72 Dry Hop at 20 °C 3 days 32.7%
245 g / $ 0.00
 
Yeast
Bootleg Biology - BBXNPA - NEEPAH Blend
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 139.6 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 8 106 16 16
For 50 litres:

1/2 tsp Baking soda
1/2 tsp Gypsum
3 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Batch Sparge -- 67 °C 90 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.1
Mash volume with grains (equipment estimates 22.8 L) 23.2
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 6.9 L) 6.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.9 L) 19
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Going into fermentor 16
Total: 26.1  
Equipment Profile Used: System Default
 
Notes

Dry hop:

160g = 11g/litre

Hop sock each charge. Out after 3 days contact.

2 days after start of fermentation: 40g Vic Secret, 40g Mosaic
End of fermentation: 40g Vic Secret, 40g Mosaic

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  • Public: Yup, Shared
  • Last Updated: 2019-09-22 19:53 UTC