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Quarent IPA

Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 16.75 liters
Post Boil Size: 6 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.222 (recipe based estimate)
Efficiency: 65% (brew house)
Source: jola
Calories: 206 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)

Created: Monday April 27th 2020

Original Gravity:

1.067

Final Gravity:

1.015

ABV (standard):

6.8%

IBU (tinseth):

51.2

SRM (morey):

6.0

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 kg	American - Vienna0.5 kg Vienna	35	4	7.5%
6 kg	American - Pale 2-Row6 kg Pale 2-Row	37	1.8	89.6%
0.20 kg	United Kingdom - Amber0.2 kg Amber	32	27	3%
6.70 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Magnum28 g Magnum Hops	Pellet	15	Boil	60 min	40.83	29.2%
11 g	Centennial11 g Centennial Hops	Pellet	10	Boil	15 min	5.31	11.5%
21 g	Mosaic21 g Mosaic Hops	Pellet	12.5	Boil	5 min	5.09	21.9%
21 g	Mosaic21 g Mosaic Hops	Pellet	12.5	Dry Hop	10 days		21.9%
15 g	Centennial15 g Centennial Hops	Pellet	10	Dry Hop	10 days		15.6%
96 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Magnum (Pellet) 28 g Magnum (Pellet) Hops	40.83	29.2%
26 g	Centennial (Pellet) 26 g Centennial (Pellet) Hops	5.31	27.1%
42 g	Mosaic (Pellet) 42 g Mosaic (Pellet) Hops	5.09	43.8%
96 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16.75 L	Batch Sparge	20 °C	65 °C	--
6.8 L	Sparge	65 °C	75 °C	--
Starting Mash Thickness: 1.5 L/kg

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 60 g Temp: 20 °C CO₂ Level: 2.25 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

IPA - 19L (eficiência 65%)

Densidade original = 1.070
Densidade final = 1.015
Álcool Provável = 6,78%
EBC = 17
IBU = 60
Tempo de brassagem = 60min
Temperatura de brassagem = 65ºC (60min) e depois subir temperatura para 75ºC (mashout)
Tempo de fervura = 60min
Temperaturas de fermentação - ideal 15ºC a 20ºC

Volumes de água:
Antes da brassagem 16,75l
Antes de ferver 23,65l
Arrefecimento 21,50l
Após fervura 20,00l
Tamanho final do lote 19,00l

Maltes
6kg de Swaen Ale 6-9 EBC
500g de Swaen Vienna 9-12 EBC
200g de GoldSwaen Amber 60-80 EBC
Lúpulos
Magnum: 28g no início da fervura
Centennial: 11g após 45min
Mosaic: 21g após 55min
Mosaic: 21g em Dry Hopping
Centennial: 15 em Dry Hopping
Levedura
Fermentis S-04

Last Updated and Sharing

210

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Brews

Public: Yup, Shared
Last Updated: 2020-06-22 10:12 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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