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WATERMELON GINPA

191 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 10 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday June 23rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 94.1%
0.16 kg Crisp Malting - Caramalt0.158 kg Caramalt 34 15 5.9%
2.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Yakima Chief Hops - Amarillo10 g Amarillo Hops Pellet 10 Boil 70 min 28.87 14.3%
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Boil 15 min 14.98 21.4%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 5 min 7.08 14.3%
15 g Yakima Chief Hops - Amarillo15 g Amarillo Hops Pellet 10 Whirlpool at 80 °C 15 min 21.4%
10 g Huell Melon10 g Huell Melon Hops Pellet 7.2 Dry Hop at 18 °C 2 days 14.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Dry Hop 2 days 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Watermelon Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 60 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion 72 °C 65 °C 60 min
14 L Sparge 80 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.4 L) 19.6
Mash volume with grains (equipment estimates 21.2 L) 21.3
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Volume into fermentor 10
Total: 19.6  
Equipment Profile Used: System Default
 
Notes

Para agregar sandia, quitar pepas y cortar pequenos trozos de sandia. Sumergir los trozos de sandia en GIN, lo suficiente como para sumergirlos. Después de 2 dias, colar sandia.

Agregue sandia en trozos (5% en masa) en la fermentacion secundaria junto con el lupulo de dry hopping.

Agregue 2% al volumen de ABV ya que la sandia tendra alcohol en el interior.

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  • Last Updated: 2020-06-30 16:36 UTC