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Amarillo Smash Belgian IPA - Beer 91

Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 95% (ending kettle)
Source: Mig
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)

Created: Tuesday March 9th 2021

Original Gravity:

1.062

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

92.3

SRM (morey):

4.5

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	Crisp Malting - Finest Maris Otter7 kg Finest Maris Otter	38	3	93.9%
207 g	Corn Sugar - Dextrose207 g Corn Sugar - Dextrose - (late fermenter addition)	42	0.5	2.8%
250 g	Maltodextrin250 g Maltodextrin - (late boil kettle addition)	39	0	3.4%
7,457 g / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
300 g	Amarillo 300 g Amarillo Hops	Pellet	9	Boil	15 min	92.32	60%
200 g	Amarillo200 g Amarillo Hops	Pellet	9	Dry Hop	6 days		40%
500 g / £ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
500 g	Amarillo (Pellet) 500 g Amarillo (Pellet) Hops		92.32	100%
500 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L	Infusion	50 °C	65 °C	120 min
23 L	Sparge	50 °C	77 °C	30 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablets	Water Agt	Mash	0 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
14 g	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Belgian Abbey M47

Amount:	700 Milliliters	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	1.25 (M cells / ml / ° P) 675 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 207.5 g Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Mig's balnce

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
92	5	14	80	104	0
Mash Chemistry and Brewing Water Calculator

Notes

mash/sparge pH = 5.36 - 5.40
pre boil pH = 5.40
Post boil pH = 4.98
Beer pH =

Hops - reused from Dry hop Beer 90

30-03-21
Racked off hops (saved), with l L loss, 1.5L sterile water added.

FG = 1013
ABV = 6.03
IBU = 92

04-03-21- return to Cold Crash

14-04-21 - rACKED WITH 700ML Loss and 500ml water with dextrose and maltodextrin added = bottled

Last Updated and Sharing

387

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Brews

Public: Yup, Shared
Last Updated: 2021-04-14 15:01 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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