The King and IPA - Beer Recipe - Brewer's Friend

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The King and IPA

216 calories 22.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 39 liters
Post Boil Size: 34 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jim & Andy
Calories: 216 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created: Friday January 10th 2020
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Let Red Go

OG: 1.056 FG: 1.013 ABV: 5.6% IBU: 162

1.070
1.018
6.9%
143.9
9.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 kg Crisp Malting - Finest Maris Otter8.6 kg Finest Maris Otter 38 3 83.5%
1.70 kg Crisp Malting - Caramalt 15L1.7 kg Caramalt 15L 32.7 17.5 16.5%
10.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.50 g Magnum4.5 g Magnum Hops Pellet 15 Boil 60 min 4.55 0.9%
22 g Amarillo22 g Amarillo Hops Pellet 8.6 Boil 30 min 9.8 4.4%
22 g Simcoe22 g Simcoe Hops Pellet 12.7 Boil 30 min 14.47 4.4%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Aroma 60 min 14.49 5%
50 g Citra50 g Citra Hops Pellet 11 Aroma 60 min 37.06 10%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Aroma 60 min 42.12 10%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Aroma 60 min 21.39 5%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 7 days 20.1%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 20.1%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 20.1%
498.50 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Orange Peel Flavor Boil 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
50 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Wessex Bottle Water Mix 50/50
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 0 75 400 0
Aiming for high SO4 and a residual alkalinity of around -100 (see Palmer Chapter 21)
To my water (52L for mash and sparge) I'll be adding:
* 45ml of Carbonate Reducing Solution
* 11g Calcium Carbonate (Gypsum)
* 5g Magnesium Sulpahte (Epsom Salts)
* 7g Citric Acid
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 25.8
Mash volume with grains 32.5
Grain absorption losses -10.3
Remaining sparge water volume (equipment estimates 26.1 L) 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.7 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 34
Going into fermentor 34
Total: 50.2  
Equipment Profile Used: System Default
"The King and IPA" American IPA beer recipe by Jim & Andy. All Grain, ABV 6.93%, IBU 143.88, SRM 8.96, Fermentables: (Finest Maris Otter, Caramalt 15L) Hops: (Magnum, Amarillo, Simcoe, Citra, Mosaic) Other: (Orange Peel, Epsom Salt, Gypsum, CRS/AMS (6.3% HCl, 8.6% H2SO4))
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  • Public: Yup, Shared
  • Last Updated: 2020-01-18 17:40 UTC