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English IPA (YingSik IPA)

Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Benny Tong
Calories: 173 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)

Created: Wednesday March 20th 2024

Original Gravity:

1.056

Final Gravity:

1.016

ABV (standard):

5.2%

IBU (tinseth):

44.0

SRM (morey):

12.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.60 kg	Weyermann - Pilsner4.6 kg Pilsner	36	1.5	64.8%
1 kg	Weyermann - Munich Type I1 kg Munich Type I	38	6	14.1%
1 kg	Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark)	37	10	14.1%
0.50 kg	American - Caramel / Crystal 120L0.5 kg Caramel / Crystal 120L	33	120	7%
7.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Topaz30 g Topaz Hops	Pellet	15.9	Boil	60 min	39.99	66.7%
15 g	Topaz15 g Topaz Hops	Pellet	15.9	Whirlpool	0 min	3.98	33.3%
45 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Topaz (Pellet) 45 g Topaz (Pellet) Hops		43.97	100%
45 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
24.14 L	Strike	72 °C	67 °C	60 min
14 L	Fly Sparge	80 °C	80 °C	--
Starting Mash Thickness: 3.4 L/kg Starting Grain Temp: 23 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Baking Soda	Water Agt	Mash	1 hr.
9.87 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	22 Grams	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 207 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 227.1 g Temp: 25 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brew day 7/4/2024

Brewing salt as recipe
Mash water 23L @ 72C
Mash in and rest @69 C
1428 1431

rest 1431 1528

Raise 78C, recirculate and sparge 1528 1610

Fly Sparge: 85'C
(sparge total: 15 liters)

pre Boil to 100'C 1610 1732
Boil 60mins 1732 bittering hops int
sample ph 5.2
yeast vit and protofloc 15mins left
whirlpool 1821
cast out 1826 - 1905
PH5.00 PLATO 13.4

pitched LALBREW windsor eng ale yeast 22 grams tank temp 20C

ferment temp 25c

day 10 priming 220 grams sugar in each keg

result over carb , next time just need 170-180Grams sugar
also remember release most of the pressure before priming

Last Updated and Sharing

167

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Brews

Public: Yup, Shared
Last Updated: 2024-06-18 13:03 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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