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Liam's Ekuanot IPA, 2023 V2

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Blackstock Brewers
Calories: 185 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)

Created: Tuesday September 6th 2022

Deschutes Fresh Haze Clone

by Kenks

OG: 1.067 FG: 1.016 ABV: 6.7% IBU: 49

Kveik Voss Ipa

by Manuel Becerra Diaz

OG: 1.056 FG: 1.011 ABV: 5.8% IBU: 53

Aromatic Proper Job IPA metric

by handr.thomas@btinternet.com

OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 55

Original Gravity:

1.061

Final Gravity:

1.010

ABV (standard):

6.7%

IBU (tinseth):

55.4

SRM (morey):

5.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.26 kg	German - Pilsner6.26 kg Pilsner	38	1.6	89.6%
0.52 kg	German - CaraRed0.52 kg CaraRed	34	20	7.4%
0.21 kg	German - Wheat Malt0.21 kg Wheat Malt	37	2	3%
6.99 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.65 oz	Yakima Valley Hops - Magnum0.65 oz Magnum Hops	Pellet	14.5	Boil	60 min	28.49	9.2%
0.90 oz	Ekuanot0.9 oz Ekuanot Hops	Pellet	13.4	Aroma	15 min	18.09	12.8%
0.90 oz	Ekuanot0.9 oz Ekuanot Hops	Pellet	13.4	Aroma	5 min	7.27	12.8%
0.90 oz	Ekuanot0.9 oz Ekuanot Hops	Pellet	13.4	Aroma	1 min	1.57	12.8%
3.70 oz	Ekuanot3.7 oz Ekuanot Hops	Pellet	13.4	Dry Hop at 21 °C	5 days		52.5%
7.05 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.65 oz	Yakima Valley Hops - Magnum (Pellet)	28.49	9.2%
6.40 oz	Ekuanot (Pellet)	26.93	90.9%
7.05 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20.9 L	Infusion	--	65 °C	60 min
15.7 L	Sparge	--	76 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1.04 each	Whirlfloc tablet		Water Agt	Whirlpool	0 min.
208.70 g	Rice hulls		Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1.04 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 126 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 120.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
water salts (mash/sparge) 4.5g/2.5g gypsum 4.2g/2.7g calcium chloride 2g/1.3g epsom salts 1.5g lactic acid (mash only)
Mash Chemistry and Brewing Water Calculator

Notes

Original recipe developed by Liam.

Magnum replaced Ekuanot as as the Bittering Hop in this version
suitable substitute for Wyeast 1056 is: Safale US-05, WLP001

water salts (mash/sparge)
4.5g/2.5g gypsum
4.2g/2.7g calcium chloride
2g/1.3g epsom salts
1.5g lactic acid (mash only)

Mash at 65C for 60+ minutes. Sparge in at 76C

Our Whirlpool Method:
Add Whirlfloc @5 mins left on boil, Add yeast nutrient as desired.
Cut flame/ heat and whirlpool with hops in kettle for 10 minutes
Cold Crash after this rest period

Transfer to fermenter and pitch yeast. Ferment in Primary for two weeks. Transfer to Secondary and dryhop for 5 days.

Last Updated and Sharing

579

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Public: Yup, Shared
Last Updated: 2024-07-28 22:28 UTC

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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