Good Time IPL - Beer Recipe - Brewer's Friend

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Good Time IPL

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday April 24th 2020
1.059
1.013
6.1%
57.1
6.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 78.1%
0.75 kg American - Munich - Light 10L0.75 kg Munich - Light 10L 33 10 13%
0.26 kg German - CaraHell0.255 kg CaraHell 34 11 4.4%
0.26 kg Gladfield - Flaked Spelt0.255 kg Flaked Spelt 32.2 1.7 4.4%
5.76 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Magnum7 g Magnum Hops Pellet 15 Boil 60 min 14.08 2.8%
43 g Centennial43 g Centennial Hops Pellet 10 Aroma 5 min 11.5 17.2%
57 g Centennial57 g Centennial Hops Pellet 10 Whirlpool 20 min 15 22.8%
57 g Citra57 g Citra Hops Pellet 11 Whirlpool 20 min 16.5 22.8%
43 g Centennial43 g Centennial Hops Pellet 10 Dry Hop 3 days 17.2%
43 g Citra43 g Citra Hops Pellet 11 Dry Hop 3 days 17.2%
250 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Fining Fining Boil 15 min.
4 g DAP Other Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
50 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 128 g       Temp: 12 °C       CO2 Level: 2.65 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
13.8 L Strike 71 °C 64 °C 90 min
4 L Mash out Temperature 100 °C 75 °C 10 min
13 L Batch Sparge 82 °C 75 °C 10 min
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 13.8
Mash volume with grains 17.6
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 18.4 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19.6 L) 20
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.4 L) 19
Total: 30.7  
Equipment Profile Used: System Default
 
Notes

Based on a clone recipe for Jack’s Abby Brewing Hoponius Union found at: https://byo.com/article/india-pale-lager-clones-layout/

From the site:

Jack’s Abby Brewing Hoponius Union clone
(5 gallon/19 L, all-grain)
OG = 1.063 FG = 1.014
IBU = 65 SRM = 6 ABV = 6.7%

Head Brewer Jack Hendler suggests “We like Hoponius to be fairly dry, typically around the 80% apparent attenuation mark. A low temperature single infusion (148 °F/64 °C) works well. If you have temp control, ferment in the 50-55 °F (10-12 °C). Dry hop at same temp and lager at 32 °F (0 °C) for 3 weeks. If you don’t have great temp we recommend a clean ale yeast like a Kölsch strain.

Ingredients

10.5 lbs. (4.5 kg) 2-row pale malt
1.6 lbs. (0.73 kg) Munich malt (9 °L)
9 oz. (255 g) Weyermann Carabelge® malt (12 °L)
9 oz. (255 g) spelt berries
3.3 AAU Magnum hop pellets (60 min.) (0.25 oz./7 g at 13% alpha acids)
16.5 AAU Centennial hop pellets (5 min.) (1.5 oz./ 43 g at 11% alpha acids)
22 AAU Centennial hop pellets (0 min.) (2 oz./57 g at 11% alpha acids)
26 AAU Citra® hop pellets (0 min.) (2 oz./57 g at 13% alpha acids)
1.5 oz. (43 g) Centennial hop pellets (dry hop)
1.5 oz. (43 g) Citra® hop pellets (dry hop)
White Labs WLP830 (German Lager) or Wyeast 2124 (Bohemian Lager) or White Labs WLP029 (German Ale/ Kölsch) or Wyeast 2565 (Kölsch) yeast
¾ cup corn sugar (if priming)

Step by Step

This is a single infusion mash. Mix strike water with grains to achieve a stable mash temperature at 148 °F (64 °C) and hold for 90 minutes. Raise temperature of the mash either by direct heat or injecting boiling water to 168 °F (64 °C) and hold for 5 minutes. Recirculate until runnings are clear, then begin your sparge. Sparge until you collect 6 gallons (23 L) of wort in your kettle. Bring to a boil and add the Magnum hop pellets. Boil for a total of 60 minutes adding first Centennial hops with 5 minutes remaining. At the end of the boil, remove from heat and add it 0 minute hops. Begin a whirlpool and let settle for about 20 minutes. At the end of the 20 minutes, cool to wort all the way down to yeast pitching temperature, 65 °F (18 °C) if using a Kölsch strain and 50 °F (10 °C) if using the lager strain. Ferment at 65 °F (18 °C) for the Kölsch strain and 50-55 °F (10-12 °C) for the lager strain. Dry hop at the same temperature and lager at 32 °F (0 °C) for 3 weeks. Bottle or keg as usual.

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  • Last Updated: 2020-04-24 13:58 UTC