Yuki's session IPA - Beer Recipe - Brewer's Friend

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Yuki's session IPA

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19.4 liters
Post Boil Size: 16.38 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stefan Gradin
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Monday March 30th 2020
1.049
1.011
5.0%
31.3
5.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Golden Promise3 kg Golden Promise 37 3 81.1%
500 g American - Vienna500 g Vienna 35 4 13.5%
200 g Flaked Oats200 g Flaked Oats 33 2.2 5.4%
3,700 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops Pellet 8.6 First Wort 1 min 8.09 3.1%
5 g Amarillo5 g Amarillo Hops Pellet 8.6 Boil 15 min 3.65 3.1%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 10 min 10.66 12.5%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 5 min 7.33 15.6%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 1 min 1.59 15.6%
80 g Amarillo80 g Amarillo Hops Leaf/Whole 8.6 Dry Hop 7 days 50%
160 g / £ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
12 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 86.3 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94 6 25 52 54 222.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.26 L Strike 67 °C 67 °C 60 min
14.5 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 2.85 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 10.5
Mash volume with grains 13
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 16.2 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.1 L) 19.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 16 L) 16.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.4 L) 16
Total: 24  
Equipment Profile Used: System Default
 
Notes

Heat 10.5L of water to 7 and mash at 68°C for an hour.

After 1 hour, sparge at 76 through.

In a separate pot, heat 15L of water to 76°C and sparge by carefully add water to the mash and filter out through the mash tun until the boil volume of 18 liters has been reached, collecting in the brew kettle.

Right after sparging, add hops as per addition table.

Pre-boil gravity = (post-boil gravity)*(post-boil volume)/(pre-boil volume) so in this case 1.044 on a pre boil volume of 18 litres

At the end of the boil, cool wort as fast as possible down to yeast pitching temperature 21°C. The OG should be at 1.053 (dilute if not).

Sanitize your fermenter by shaking sanitizer in it, transfer the wort to it, pitch 1/4 pack of Safale S-05 dry yeast (1 gram per litre) without bothering about rehydrating the yeast, shake well for 5 minutes for oxygenation, place a sanitized stopper and blow-off tube and let ferment for 8 days at 19°C in a dark place

ferment 14 days

Bottle beer with minimal oxygenation

Add sugar pastilles for bottling. One per bottle.

Let condition in bottles for 2 weeks (preferably 3)

Refrigerate upright overnight (or for 30 minutes in a deep freezer)

Serve in a pint in one quiet go, leaving the yeast in the bottle

Discard the yeast and rinse the bottle

14/4 - 6g yeast and OG - 1.043
25/4 - Gravity 1.016
06/05 - FG - 1.009

ABV = 4.46%

16/6 - 6g yeast and OG 1.041

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  • Last Updated: 2021-02-16 20:29 UTC