The Cousins Corona IPA 2020 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

The Cousins Corona IPA 2020

258 calories 22.7 g 500 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 65 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 145 liters
Post Boil Size: 140 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 79% (brew house)
Source: The Cousins Craft Beer
Calories: 258 calories (Per 500ml)
Carbs: 22.7 g (Per 500ml)
Created: Thursday April 2nd 2020
1.056
1.010
6.0%
64.5
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 kg Bestmalz - BEST Pale ale20 kg BEST Pale ale 38.1 2.81 70.4%
2 kg Bestmalz - BEST Smoked2 kg BEST Smoked 35.4 2.5 7%
4 kg Bestmalz - Best RED X4 kg Best RED X 36 12 14.1%
2 kg Bestmalz - BEST Caramel Pils2 kg BEST Caramel Pils 37 2.43 7%
0.40 kg Simpsons - Dextrin Malt0.4 kg Dextrin Malt 31 1.1 1.4%
28.40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Yakima Chief Hops - Citra50 g Citra Hops Pellet 13 Boil 60 min 12.71 4.5%
100 g Yakima Chief Hops - Cascade100 g Cascade Hops Pellet 6.3 Boil 60 min 12.32 9.1%
250 g Yakima Chief Hops - Centennial250 g Centennial Hops Pellet 9.3 Boil 20 min 27.54 22.7%
250 g East Kent Goldings250 g East Kent Goldings Hops Pellet 5.8 Boil 12 min 11.89 22.7%
450 g Yakima Chief Hops - Citra450 g Citra Hops Pellet 13 Dry Hop at 15 °C 4 days 40.9%
1,100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Protofloc Fining Boil 15 min.
1.25 g Servomyces Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
66 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 604 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
15 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 604 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.73 bar       Temp: 1 °C       CO2 Level: 5.2 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 21 16 51 155 17
RO water adjustment:
Baking Soda NaHCO3 4g.
Gypsum CaSO4 22g.
Calcium Chloride CaCl2 13g.
Epsom Salt MgSO4 36g.
Canning Salt NaCl 4g.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
75 L Infusion 66 °C 66 °C 70 min
mash out -- 75 °C 1 min
95 L sp. water pH 6.2 Fly Sparge -- 77 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 134.43 L. Suggest reducing initial water volume to 45.4 L and adding 89.03 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 95.42 L. Suggest reducing strike water volume to 26.66 L and adding 50.02 L sparge/top-off. 76.7
Strike water volume at mash thickness of 2.7 L/kg 76.7
Mash volume with grains 95.4
Grain absorption losses -28.4
Remaining sparge water volume (equipment estimates 87 L) 97.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 134.4 L) 145
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -3.3
Post boil Volume (equipment estimates 125 L) 140
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 140 L) 125
Total: 174.3  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting for 3 days at 19°C.
Day 4 go to 20°C.
Day 5 go to 21°C and add 6 g. Aromazyme with starter in 70 ml. water.
Day 6 go to 22°C /diacetyl rest/ and add 10 g. Fermentis S'B yeast protein. starter max 3 min.
Day 10 transfer to secondary and add dry hop for 4 days at 15°C.
Day 14 transfer in keezer for 3 days at 0°C.
Day 17 carbonate with CO2 at 10 PSI for 5 days.
Day 22 bottling as each bottle is purged with CO2.


Pairs With: American and Indian cuisines, meat, poultry, fish, and gorgonzola cheese.

Serving Temperature: 5°C to 7°C

Last Updated and Sharing
 
491
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-11-17 08:23 UTC