Setting Moon - Beer Recipe - Brewer's Friend

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Setting Moon

212 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Wednesday May 20th 2020
1.069
1.016
7.0%
67.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Simpsons - Maris Otter Extra Pale6 kg Maris Otter Extra Pale 38 1.8 82.8%
0.25 kg Weyermann - Carapils0.25 kg Carapils 37 1.8 3.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 6.9%
0.50 kg Crisp Malting - Flaked Torredied Oats0.5 kg Flaked Torredied Oats 33 3.2 6.9%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Yakima Valley Hops - BRU-170 g BRU-1 Hops Pellet 15.7 Whirlpool at 60 °C 15 min 23.89 15.6%
112.50 g El Dorado112.5 g El Dorado Hops Pellet 11 Whirlpool 15 min 26.91 25%
60 g citra60 g citra Hops Pellet 12.8 Whirlpool 15 min 16.7 13.3%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 2 days 22.2%
42.50 g Yakima Valley Hops - BRU-142.5 g BRU-1 Hops Pellet 14.4 Dry Hop 2 days 9.4%
65 g Citra65 g Citra Hops Pellet 11 Hopback 0 min 14.4%
450 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 64 °C 64 °C 60 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.8
Mash volume with grains (equipment estimates 26 L) 27.6
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 14.1 L) 14.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 29
Boil off losses -5.7
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -1.2
Hops absorption losses (hopback) -0.3
Top off amount 1.5
Going into fermentor 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Hopback is actually a hop tea but there was no option for that. Mix the 65 grams of citra with 1000 ml of 60c water in a sterilised jar until it comes down to ambient temp, strain out hops with coffee filter and add to fermentor before kegging. End up with 500ml of dissolved super fresh hop flavour and aroma.

I did 2 days of dry hopping once FG was reached which was only 3 days and no cold crash. Only problem was the SS dry hopper opened in the fermentor making some hop debris get into the keg. I did manage to get it out though.

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  • Last Updated: 2020-06-05 01:16 UTC