Hazy Grapy IPA - Beer Recipe - Brewer's Friend

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Hazy Grapy IPA

225 calories 28.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 95 min
Batch Size: 22.4 liters (fermentor volume)
Pre Boil Size: 22.5 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Post Boil Gravity: 14.6 °P (recipe based estimate)
Efficiency: 67.2% (brew house)
Source: D.A.
No Chill: 10 minute extended hop boil time
Calories: 225 calories (Per 330ml)
Carbs: 28.5 g (Per 330ml)
Created: Thursday April 2nd 2020
17.5 °P
6.5 °P
6.0%
46.5
16.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.90 kg Viking - Red Active3.9 kg Red Active 36.3 13.68 28.8%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 3%
0.40 kg Simpsons - Golden Naked Oats0.4 kg Golden Naked Oats 27 7 3%
0.40 kg Simpsons - Wheat0.4 kg Wheat 36.576 2.8 3%
0.30 kg Simpsons - Red Rye Crystal0.3 kg Red Rye Crystal 29.9 89.4 2.2%
0.20 kg Viking - Enzyme0.2 kg Enzyme 35 4.31 1.5%
7.80 kg Grape7.797 kg Grape - (late fermenter addition) 7.15 0 57.7%
0.12 kg Corn Sugar - Dextrose0.1233 kg Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 0.9%
13.52 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 12.4 Boil at 99 °C 95 min 7.61 2.3%
32 g Chinook32 g Chinook Hops Pellet 11.7 Boil at 99 °C 15 min 29.48 14.7%
180 g Chinook180 g Chinook Hops Pellet 11.7 Dry Hop at 25 °C 3 days 9.4 82.9%
217 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Compac CG Fining Boil 15 min.
0.50 g Servomyces Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
63%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.6
Mash volume with grains (equipment estimates 17.4 L) 21.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.6 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 22.5
Boil off losses -9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.5
Top off amount 3.9
Going into fermentor 22.4
Total: 29  
Equipment Profile Used: System Default
 
Notes

Variť na 18,1l (vyšlo 18,5).

Rmurovanie:
60 min 66°C
15 min 78°C

13.4. 14:50
14,6 °B = 1059,4 OG
predpokladaná FG = 1018

15.4. 20:25
9,4°B = 1023 SG

17.4. 15:30
9,4°B = 1023 SG

22:45 pridané rozmixované hrozno pripravené z 4kg odstopkovaného bezkôstkového tmavého hrozna (do piva šlo reálne 4,007kg), ktoré bolo prudko zahriate na cca 74°C 15s nechané tak a potom chladené (vložením hrnca do nádoby so studenou vodou - do budúcna zefektívniť chladenie). Hrozno bolo vyliate na dno vydezinfikovanej nádoby a pivo bolo pretočené do toho a nakoniec zľahka premiešané.

23:25
11,3°B

19.4. 22:25
6,85°B

21.4. 20:00
8,9°B

22.4. 0:25 pridaných 3,792kg hrozna (rovnaký postup)

24.4. 00:00 pridaný dry hop

25.4. 10:00
8,4°B

25.4. 22:00
8,6°B

po prefiltrovaní: 20,33l
dextróza: 5,5g/l

26.4. 21:00
8,4°B

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  • Last Updated: 2020-05-19 09:04 UTC