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Kiruna Boreal

Method: All Grain
Style: Experimental Beer
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25.2 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rodriguez Dario A
Calories: 186 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)

Created: Wednesday September 20th 2017

Original Gravity:

1.060

Final Gravity:

1.018

ABV (standard):

5.5%

IBU (tinseth):

51.4

SRM (morey):

20.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	American - Pale Ale5 kg Pale Ale	37	3.5	80.6%
500 g	American - Munich - 60L500 g Munich - 60L	33	60	8.1%
450 g	American - Wheat450 g Wheat	38	1.8	7.3%
250 g	American - Roasted Barley250 g Roasted Barley	33	300	4%
6,200 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
95 g	Fuggles95 g Fuggles Hops	Pellet	3.5	Boil	60 min	37.47	47.5%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Boil	10 min	12.77	12.5%
10 g	East Kent Goldings10 g East Kent Goldings Hops	Pellet	5	Boil	5 min	1.12	5%
45 g	East Kent Goldings45 g East Kent Goldings Hops	Pellet	5	Dry Hop	14 days		22.5%
25 g	Mosaic25 g Mosaic Hops	Pellet	12.5	Dry Hop	14 days		12.5%
200 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
95 g	Fuggles (Pellet) 95 g Fuggles (Pellet) Hops	37.47	47.5%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops	12.77	25%
55 g	East Kent Goldings (Pellet) 55 g East Kent Goldings (Pellet) Hops	1.12	27.5%
200 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18.6 L	Infusion	--	68 °C	60 min
7.6 L	Sparge	--	76 °C	40 min
Starting Mash Thickness: 3 L/kg

Yeast

Danstar - London ESB Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 114 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
CaSO4 was added, about 7 g. The water profile in La Plata is quite balanced. Phosphoric acid to reach pH ~6 was added too. A little pH drop shall be made by the Roasted Barley.
Mash Chemistry and Brewing Water Calculator

Notes

Borrowed from an ESB recipe, modified quite a lot and fitted to a more "concentrated" wort to avoid adding sugar. Obtained a super-fresh drinkable maybe Brown IPA, featuring plenty of flavors ranging from wheat to black malt and Goldings to Mosaic hops.

Then, the yeast was changed to reach much more complex flavors with London ESB yeast by Lallemand (from Nottingham), throwing the ABV down and getting off the topic to be an IPA. Black and Chocolate were changed to Roasted Barley to add a bitter dry flavor, ammount was thought by taste, not by color. Dry hopping was modified from goldings to give much more complex aromas (goldings-mosaic).

Ending the process we have an experimental beer. Drinkable, fresh, a little bit bitter, aromatic enough as to be a Summer Hit.

Last Updated and Sharing

575

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Brews

Public: Yup, Shared
Last Updated: 2017-10-08 22:06 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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