PopsSIMCOEnta - Beer Recipe - Brewer's Friend

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PopsSIMCOEnta

170 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday March 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 89.3%
0.60 kg German - CaraMunich I0.6 kg German - CaraMunich I 34 39 10.7%
5.60 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 60 min 23.05 10%
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 20 min 18.61 13.3%
5 g Simcoe5 g Simcoe Hops Pellet 12.7 Boil 15 min 3.81 3.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 5 min 3.06 6.7%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop at 2 °C 5 days 66.7%
150 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Bioleve
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
18 L Infusion -- 67 °C 60 min
Infusion -- 78 °C 10 min
16 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.5 L) 36.5
Mash volume with grains (equipment estimates 38.1 L) 40.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24 L) 22
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Primary Fermentation for 7 days at 22°C.

Keep the secondary fermentation for 2 weeks at 2°C.

Dry Hop 5 days - 100 g Simcoe

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-03-07 16:49 UTC