Garth Guice 42L - Beer Recipe - Brewer's Friend

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Garth Guice 42L

215 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Based on https://byo.com/article/neipa-style-profile/
Rating:
5.00 (1 Review)

Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Wednesday October 30th 2019
1.070
1.015
7.3%
55.8
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 39.9%
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 39.9%
1.80 kg Flaked Wheat1.8 kg Flaked Wheat 34 2 13%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 7.2%
13.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Cascade80 g Cascade Hops Pellet 7 First Wort 60 min 33.51 10.3%
80 g Cascade80 g Cascade Hops Pellet 7 Boil 0 min 10.3%
80 g Citra80 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 6.29 10.3%
80 g Vic Secret80 g Vic Secret Hops Pellet 15.5 Whirlpool at 80 °C 20 min 8.86 10.3%
80 g Mosaic80 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 7.14 10.3%
160 g Citra160 g Citra Hops Pellet 11 Dry Hop 3 days 20.5%
110 g Mosaic110 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 14.1%
110 g Vic Secret110 g Vic Secret Hops Pellet 15.5 Dry Hop 3 days 14.1%
780 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
11 g Gypsum Water Agt Mash 1 hr.
2 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 251 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.11 bar       Temp: 3 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 200 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike -- 76 °C --
Infusion -- 68 °C 60 min
22 L Batch Sparge -- 77 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.7 L. Suggest reducing initial water volume to 45.4 L and adding 4.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 59.48 L. Suggest reducing strike water volume to 36.29 L and adding 14.08 L sparge/top-off. 50.4
Strike water volume at mash thickness of 3.7 L/kg 50.4
Mash volume with grains 59.5
Grain absorption losses -13.8
Remaining sparge water volume (equipment estimates 14 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.7 L) 48
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 43.2 L) 46
Hops absorption losses (whirlpool, hop stand) -1.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.8 L) 42
Total: 62.7  
Equipment Profile Used: System Default
 
Notes

Based on:

  • https://byo.com/article/neipa-style-profile/
  • http://www.theelectricbrewery.com/forum/viewtopic.php?t=30768


    Wet Hops:
    • add first wort hops to kettle after removing biab bag and wait until batch sparge is complete before firing up the kettle (this should give time for the hops to steep prior to boil)
    • add 0 minute hops at flameout (they stay in until end of whirlpool)
    • stir gently and allow to cool to ~80C
    • add other hops and hop-stand for 20 mins

      Dry Hops:
    • Mix dry hops and divide into 3 equal portions, add at:
  • 2 days after fermentation starts
  • end of fermentation
  • 3 days after end of fermentation
    • keep each DH addition in contact for 3 days only
    • throw dry hops in loose (no bag) and extract through scrote


      Fermentation:
    • Start at 18C and let naturally increase with ferment
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  • Last Updated: 2019-12-11 12:05 UTC