Apelsin IPA - Beer Recipe - Brewer's Friend

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Apelsin IPA

221 calories 21.5 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Monday November 25th 2019
1.072
1.016
7.3%
152.9
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 76.9%
0.50 kg Flaked Corn0.5 kg Flaked Corn 40 0.5 7.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.7%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 7.7%
6.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Lemondrop30 g Lemondrop Hops Pellet 6 Boil 30 min 17.08 10.7%
100 g Citra100 g Citra Hops Pellet 11 Boil 60 min 135.84 35.7%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop at 20 °C 3 days 35.7%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C 3 days 10.7%
20 g Lemondrop20 g Lemondrop Hops Leaf/Whole 6 Dry Hop at 20 °C 3 days 7.1%
280 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Orange Syrup 400g Suger/ 400g Water Flavor Boil 1 hr.
30 g candied orange peel Flavor Primary 3 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 134.8 g       Temp: 22 °C       CO2 Level: 2.5 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
20 L Start with the mash Temperature 65 °C 65 °C 60 min
8 L Add after mash Sparge 80 °C 65 °C --
7 L Add for fermentation Top Off 30 °C 20 °C --
Quick Water Requirements
Water Liters
Total strike volume 34.4
Mash volume with grains 38.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume (equipment estimates 20.7 L) 20
Estimated amount in fermentor 20
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Orange Syrup & Orange candied

Ingredients:
500g sugar (raw/brown)
3.5L water
4 oranges

Remove bitterness
1.)Peel orange skin
2.)Heat up water before boil 1L water with orange skin
3.)Remove water
4.)Do this 2 more times

Syrup
1.)Heat up water before boil
2.)Add sugar
3.)Add orange skins
4.)Low boil for 50min

Candied
1.)Heat up oven to 50C 10-15H or use food dehydrator and let them sit on low heat for about 24 hours.

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Priming

Priming 1 week in 22C
Priming 3 week in 8C

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  • Public: Yup, Shared
  • Last Updated: 2019-11-25 13:41 UTC