El Camino London IPA 16/12/2019 - Beer Recipe - Brewer's Friend

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El Camino London IPA 16/12/2019

245 calories 23.6 g 440 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: BBB
Calories: 245 calories (Per 440ml)
Carbs: 23.6 g (Per 440ml)
Created: Monday December 16th 2019
1.060
1.013
6.2%
71.8
10.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg German - Pale Ale9 kg Pale Ale 39 2.3 73.8%
1 kg Belgian - Biscuit1 kg Biscuit 35 23 8.2%
1 kg Munich - Light 10L1 kg Munich - Light 10L 33 10 8.2%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 4.1%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 4.1%
0.20 kg German - CaraAroma0.2 kg CaraAroma 34 130 1.6%
12.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Polaris60 g Polaris Hops Pellet 18.5 Boil 60 min 57.29 30%
40 g Willamette40 g Willamette Hops Pellet 4.5 Boil 20 min 5.63 20%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 20 min 4.69 15%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 20 min 4.22 15%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Whirlpool at 80 °C 15 min 10%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Whirlpool at 80 °C 15 min 10%
200 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil 5 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
15 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
2 g Table Salt Water Agt Mash 0 min.
6 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
33 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 248 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
76.3 8.4 11.1 64.8 151.2 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Main mashing Infusion 67 °C 67 °C 40 min
Mash Out Temperature 78 °C 78 °C 10 min
9 L Sparging Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 57.35 L. Suggest reducing initial water volume to 45.4 L and adding 11.95 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.95 L. Suggest reducing strike water volume to 37.35 L and adding 17.55 L sparge/top-off. 54.9
Strike water volume at mash thickness of 4.5 L/kg 54.9
Mash volume with grains (equipment estimates 62.8 L) 63
Grain absorption losses -12.2
Remaining sparge water volume (equipment estimates 15.6 L) 13.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 57.4 L) 55
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 48
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Going into fermentor 48
Total: 68.1  
Equipment Profile Used: System Default
 
Notes

Main fermentation at 18C, at 1.014 rise to 20C for 48h hours, then crash to -2/2C for 24hrs and remove the yeast.

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  • Last Updated: 2022-01-14 14:10 UTC