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The Pupil

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 229 calories (Per 330ml)
Carbs: 14.9 g (Per 330ml)

Created: Monday October 21st 2013

Original Gravity:

1.076

Final Gravity:

1.006

ABV (standard):

9.1%

IBU (rager):

83.7

SRM (morey):

4.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	German - Pale Ale5.5 kg Pale Ale	39	2.3	71.4%
1.50 kg	German - Wheat Malt1.5 kg Wheat Malt	37	2	19.5%
0.40 kg	American - Carapils (Dextrine Malt)0.4 kg Carapils (Dextrine Malt)	33	1.8	5.2%
0.30 kg	Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose	46	0.5	3.9%
7.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
21 g	Columbus21 g Columbus Hops	Pellet	14.6	Boil	60 min	35.51	5.4%
18 g	Citra18 g Citra Hops	Pellet	11	Boil	10 min	4.98	4.6%
18 g	Centennial18 g Centennial Hops	Leaf/Whole	11	Boil	10 min	4.98	4.6%
24 g	Nelson Sauvin24 g Nelson Sauvin Hops	Pellet	12.5	Boil	10 min	7.55	6.2%
40 g	Centennial40 g Centennial Hops	Leaf/Whole	11	Whirlpool at 90 °C	40 min	8.27	10.3%
40 g	Citra40 g Citra Hops	Pellet	11	Whirlpool at 90 °C	40 min	8.27	10.3%
60 g	Nelson Sauvin60 g Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 90 °C	40 min	14.09	15.4%
21 g	Mosaic21 g Mosaic Hops	Pellet	12.4	Dry Hop	5 days		5.4%
21 g	Citra21 g Citra Hops	Pellet	11	Dry Hop	5 days		5.4%
42 g	Nelson Sauvin42 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop	5 days		10.8%
21 g	Mosaic21 g Mosaic Hops	Pellet	12.4	Dry Hop	3 days		5.4%
21 g	Citra21 g Citra Hops	Pellet	11	Dry Hop	3 days		5.4%
42 g	Nelson Sauvin42 g Nelson Sauvin Hops	Pellet	12.5	Dry Hop	3 days		10.8%
389 g / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
21 g	Columbus (Pellet) 21 g Columbus (Pellet) Hops	35.51	5.4%
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops	13.25	25.7%
58 g	Centennial (Leaf/Whole) 58 g Centennial (Leaf/Whole) Hops	13.25	14.9%
168 g	Nelson Sauvin (Pellet) 168 g Nelson Sauvin (Pellet) Hops	21.64	43.2%
42 g	Mosaic (Pellet) 42 g Mosaic (Pellet) Hops	0	10.8%
389 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22.2 L	Mash	Infusion	--	64 °C	45 min
7.5 L	Batch 1	Sparge	--	70 °C	5 min
7.5 L	Batch 2	Sparge	--	75 °C	10 min
Starting Mash Thickness: 2.5 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Protofloc		Fining	Boil	15 min.
1 tsp	Yeast Nutrient		Other	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 345 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: force carb keg Amount: 30L CO₂ Level: 2.5 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=K0WVZ40
Mash Chemistry and Brewing Water Calculator

Notes

Based on the recipe for Societe brewings the Pupil IPA (tweaked the hops a little)
http://meekbrewingco.blogspot.ca/2014/05/brewing-societe-brewing-pupil-clone.html

Brew a 25L batch and then split into 2 fermentors. Dilute back to 1.062 so that one batch (16.6L) is 20L (1.6L WLP001 starter) and the other batch (8.4L) is 10L (1 vial funktown pale).

Brewed Sunday 1st March

18.5L strike water at 72.5oC gave a mash temp of 64.5. Stirred the mash after 20 mins (temp was 64).

Sparged with a little extra water for yeast starters. Approx 30L preboil vol and then topped up after 20 mins. Ended up boiling longer (90 mins). Preboil gravity 1.058.

Added sugar with 10 mins remaining in the boil.

Ended up short of target gravity. 24L at 1.065 diluted to 27L at 1.058. 18L WLP001. 9L conan/brett

Aim for mash pH of 5.4 (predicted) using:
Calcium Sulphate (Gypsum): 3g to strike water and 3g to the sparge water
Espsom salts: 2g to strike water and 2g to the sparge water
Calcium Chloride 1.5g added to the strike and sparge waters as 33% solution (not as dihydrate) so scaling / correction factor = 110.98 g/mol (anhydrous) / 147.014 g/mol (dihydrate) * 3 = 2.26. 1.5g x 2.26 = 3.4 mL.
Lactic Acid (88%): 6.9 mL added to strike water and 1.6 mL added to sparge water (to acidify to pH 5.4).

05/03/15 (Thursday) Day 5 - Beers moved from 17oC ambient "storage" to 21oC ambient "pan room".

06/03/15 (Friday) Day 6 - Funktown Pale (Brett IPA) = 1.016.

09/03/15 (Monday) Day 9 - WLP001 (IPA) = 1.009.

15/03/15 (Sunday) Day 15 - Dry hop 1 14g Mosaic + 14g Citra + 28g Nelson for IPA. 7g Mosaic + 7g Citra + 14g Nelson for Brett IPA.

19/03/15 (Thursday) Day 19 - Dry hop 2 added. Equal amounts.

22/03/15 (Sunday) Day 22 - Moved to attic to crash chill (~8oC ambient temp)

24/03/15 - Tuesday Day 24 - Kegged both beers without gelatine. Attic temp 12oC. Hooked up CO2 at 2.2 bar.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2015-03-24 13:14 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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