CERVERINA IPA 2024 - Beer Recipe - Brewer's Friend

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CERVERINA IPA 2024

201 calories 19.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31.04 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Cervesers Retuts 2.0
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday October 23rd 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Castle Malting - Château Pale Ale7 kg Château Pale Ale 38 7.58 89.7%
300 g Simpsons - Crystal T50300 g Crystal T50 34 131.93 3.8%
500 g Flaked Oats500 g Flaked Oats 33 4.37 6.4%
7,800 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g styrian DANA30 g styrian DANA Hops Pellet 10.7 Boil at 67 °C 60 min 33.59 20%
30 g styrian DANA30 g styrian DANA Hops Pellet 10.7 Boil at 67 °C 10 min 12.18 20%
30 g styrian DANA30 g styrian DANA Hops Pellet 10.7 Boil at 67 °C 5 min 6.7 20%
60 g styrian DANA60 g styrian DANA Hops Pellet 10.7 Dry Hop at 67 °C 3 days 40%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.72 ml Lactic acid Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
11 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 359 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 222.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion 67 °C 71 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.9 L) 39.7
Mash volume with grains (equipment estimates 44 L) 44.9
Grain absorption losses -7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 31
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 24 L) 26
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26 L) 24
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

1) FERMENTACION: Aproximadamente 5 días a 19-20Cº + 2 dias descanso diacetilo.

2) TRANVASE A FERMENTADOR SECUNDARIO Y DRYHOP:

1 adicion cuando la fermentación esté lenta

3) PERIODO DE FRIO: Sacamos última adición de lúpulo al 7 día y metemos el fermentador en frio 6-7 días a temperatura lo más próximo a 0 Cº que podamos

4) CARBONATACIÓN: Con dextrosa y a 19-20Cº

5) GUARDA A TEMPERATURA AMBIENTE

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  • Last Updated: 2024-03-15 16:12 UTC