Hoptical Ecstacy - remastered - Beer Recipe - Brewer's Friend

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Hoptical Ecstacy - remastered

255 calories 23 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wino Bob Brewing
Calories: 255 calories (Per 330ml)
Carbs: 23 g (Per 330ml)
Created: Wednesday October 23rd 2019
1.083
1.016
8.8%
138.3
5.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg United Kingdom - Golden Promise 37 3 69%
250 g German - Carapils250 g Carapils 34 1.5 5.7%
700 g United Kingdom - Flaked Oats700 g Flaked Oats 40 1.5 16.1%
400 g Crisp Malting - United Kingdom - Torrefied Wheat400 g United Kingdom - Torrefied Wheat 36.8 3 9.2%
4,350 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Chinook (11.1 AA) / 15 Grams15 g Chinook (11.1 AA) / 15 Grams Hops Pellet 11.1 Boil 60 min 26.77 4.8%
100 g Summit100 g Summit Hops Pellet 14.5 Whirlpool at 70 °C 20 min 111.55 31.7%
100 g Citra100 g Citra Hops Pellet 11.6 Dry Hop 6 days 31.7%
50 g Ekuanot50 g Ekuanot Hops Pellet 15 Dry Hop 6 days 15.9%
50 g Idaho 750 g Idaho 7 Hops Pellet 11.9 Dry Hop 6 days 15.9%
315 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g 5.2 pH Stabilizer Water Agt Mash 1 hr.
0.18 g/l Magnesium Sulfate Water Agt Mash 1 hr.
0.12 g/l Gypsum Water Agt Mash 1 hr.
0.24 g/l Baking Soda Water Agt Mash 1 hr.
0.29 g/l Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 260 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
CaCl2 - 0.294 g/L
CaSO4 - 0.118 g/L
Baking soda - 0.235 g/L
MgSO4 - 0.176 g/L
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 L Heat strike water to 75 C Infusion -- 65 °C 60 min
5 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11
Mash volume with grains (equipment estimates 12.9 L) 13.4
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 11.9 L) 8.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 18.8 L) 15
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 13
Total: 19.1  
Equipment Profile Used: System Default
 
Notes

1.5 L starter:
Spraymalt - 100 g/L.
Yeast Nutrient - 1 krm/L.
Boil 10m, chill to 20C and pitch yeast. Aerate and cover with aluminum foil.

Heat strike water to 75 C, sparge water to 78 C.

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  • Last Updated: 2020-02-11 16:05 UTC