White Knight IPA - Beer Recipe - Brewer's Friend

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White Knight IPA

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.6 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Malatcott
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Sunday February 16th 2020
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OG: 1.062 FG: 1.011 ABV: 6.7% IBU: 71

1.057
1.013
5.8%
63.4
5.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Belgian - Pilsner2.5 kg Pilsner 37 1.6 39.4%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 2 39.4%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 3.9%
0.40 kg American - Munich - Dark 20L0.4 kg Munich - Dark 20L 33 20 6.3%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 7.9%
0.20 kg Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 3.1%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Galaxy20 g Galaxy Hops Pellet 13.1 Boil 60 min 34.57 12.2%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 30 min 10.14 6.1%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 15 min 6.55 6.1%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.8 Boil 5 min 3.47 9.1%
15 g pacific jade15 g pacific jade Hops Pellet 14.3 Whirlpool 0 min 5.36 9.1%
15 g Mandarina Bavaria15 g Mandarina Bavaria Hops Pellet 8.8 Whirlpool 0 min 3.3 9.1%
20 g Galaxy20 g Galaxy Hops Pellet 13.1 Dry Hop 7 days 12.2%
20 g pacific jade20 g pacific jade Hops Pellet 14.3 Dry Hop 7 days 12.2%
20 g Mandarina Bavaria20 g Mandarina Bavaria Hops Pellet 8.8 Dry Hop 7 days 12.2%
19 g Galaxy19 g Galaxy Hops Pellet 13.1 Dry Hop at 21 °C 1 days 11.6%
164 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.03 ml Lactic acid Water Agt Mash 1 hr.
20 g coriander crushed Spice Boil 5 min.
25 g orange peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 144 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Strike 72 °C 66 °C 60 min
13.6 L Batch Sparge 66 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 17.4 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 26.6
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.2 L) 22.5
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 20
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

Trying to produce a white IPA using the grain bill for a witbier and the citrus forward hops for an IPA with a Belgian witbier yeast.

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  • Last Updated: 2020-03-13 11:07 UTC