Yuki's session IPA ver 7 - Beer Recipe - Brewer's Friend

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Yuki's session IPA ver 7

161 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 15.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stefan Gradin
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Friday October 18th 2019
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American Pale Ale

by Captain Beer

OG: 1.053 FG: 1.016 ABV: 4.8% IBU: 51

1.053
1.009
5.8%
49.3
5.7
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 82.2%
150 g German - Bohemian Pilsner150 g Bohemian Pilsner 38 1.9 4.1%
500 g Flaked Oats500 g Flaked Oats 33 2.2 13.7%
3,650 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 11.9 Boil 60 min 32.48 13.4%
14 g Simcoe14 g Simcoe Hops Leaf/Whole 11.9 Boil 1 min 1.19 12.5%
20 g Cascade20 g Cascade Hops Pellet 4.4 Boil 1 min 0.69 17.9%
25 g Cascade25 g Cascade Hops Pellet 4.4 Whirlpool at 80 °C 0 min 3.67 22.3%
28 g Cascade28 g Cascade Hops Pellet 4.4 Dry Hop at 20 °C 3 days 4.11 25%
10 g Simcoe10 g Simcoe Hops Leaf/Whole 11.9 Boil 10 min 7.14 8.9%
112 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) 69 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.3 g       Temp: 20 °C       CO2 Level: 2.3 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 Batch Sparge 69 °C 66 °C 60 min
Starting Mash Thickness: 2.85 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 10.4
Mash volume with grains 12.8
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 15.3 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.1 L) 19
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 15.1 L) 15.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 15.4 L) 15
Total: 23.6  
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

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  • Last Updated: 2019-10-19 14:38 UTC