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#SerNEpper

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 37 liters (fermentor volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)

Created: Thursday October 26th 2017

Original Gravity:

1.062

Final Gravity:

1.014

ABV (standard):

6.3%

IBU (tinseth):

46.7

SRM (daniels):

9.8

Mash pH

5.5

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	German - Pale Ale7 kg Pale Ale	39	2.3	68%
1.50 kg	German - Wheat Malt1.5 kg Wheat Malt	37	2	14.6%
1.20 kg	Flaked Oats1.2 kg Flaked Oats	33	2.2	11.7%
0.25 kg	German - Acidulated Malt0.25 kg Acidulated Malt	27	3.4	2.4%
0.15 kg	German - CaraMunich III0.15 kg CaraMunich III	34	57	1.5%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	1.9%
10.30 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Centennial25 g Centennial Hops	Pellet	10	First Wort	0 min	18.14	3.6%
20 g	Citra20 g Citra Hops	Pellet	11	Boil	10 min	5.26	2.9%
20 g	Centennial20 g Centennial Hops	Pellet	10	Boil	10 min	4.78	2.9%
35 g	Citra35 g Citra Hops	Pellet	11	Whirlpool at 80 °C	15 min	7.28	5%
40 g	Mandarina Bavaria40 g Mandarina Bavaria Hops	Pellet	8.5	Whirlpool at 80 °C	15 min	5.51	5.7%
35 g	Centennial35 g Centennial Hops	Pellet	10	Whirlpool at 80 °C	15 min	5.68	5%
100 g	Citra100 g Citra Hops	Pellet	11	Dry Hop	7 days		14.3%
100 g	Mandarina Bavaria100 g Mandarina Bavaria Hops	Pellet	8.5	Dry Hop	7 days		14.3%
100 g	Centennial100 g Centennial Hops	Pellet	10	Dry Hop	7 days		14.3%
95 g	Citra95 g Citra Hops	Pellet	11	Dry Hop	3 days		13.6%
60 g	Mandarina Bavaria60 g Mandarina Bavaria Hops	Pellet	8.5	Dry Hop	3 days		8.6%
70 g	Centennial70 g Centennial Hops	Pellet	10	Dry Hop	3 days		10%
700 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
250 g	Centennial (Pellet) 250 g Centennial (Pellet) Hops	28.6	35.8%
250 g	Citra (Pellet) 250 g Citra (Pellet) Hops	12.54	35.8%
200 g	Mandarina Bavaria (Pellet) 200 g Mandarina Bavaria (Pellet) Hops	5.51	28.6%
700 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35 L		Infusion	--	68 °C	60 min
Starting Mash Thickness: 3.5 L/kg

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 422 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Target Water Profile

Maki vízprofil

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
66	16	18	22	40	289
Mash Chemistry and Brewing Water Calculator

Notes

élesztő:
Wyeast - London Ale III
WLP Burlington Ale
Yeast Bay Vermont Ale = FM55 Green Hill(beerodalom)

Első hidegkomló adag elsődleges erjedés felénél!

Last Updated and Sharing

9,206

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Brews

Public: Yup, Shared
Last Updated: 2018-12-10 12:31 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

Other Brewers Who Brewed This Recipe:

JoshE3366

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