Dowding-aling - Beer Recipe - Brewer's Friend

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Dowding-aling

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday June 27th 2020
1.047
1.011
4.8%
60.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Maris Otter Pale4.7 kg Maris Otter Pale 38 3.75 95.2%
235 g German - Carapils235 g Carapils 35 1.3 4.8%
4.94 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
29 g XJA2/43629 g XJA2/436 Hops Pellet 12.5 Boil 60 min 44.43 39.7%
15 g XJA2/43615 g XJA2/436 Hops Pellet 12.5 Boil 10 min 8.33 20.5%
29 g XJA2/43629 g XJA2/436 Hops Pellet 12.5 Whirlpool 0 min 7.88 39.7%
73 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protofloc Fining Boil 45 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.91 bar       Temp: 6 °C       CO2 Level: 2.45 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
15 L Infusion -- 65 °C 60 min
19 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.4
Mash volume with grains (equipment estimates 10 L) 10.7
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 26.9 L) 26.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.6
Going into fermentor 23
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Using the experimental South African hop SAB XJA2/436 to try a single hop ale. Hop characteristics described as:

The aroma profile of XJA2/436 is bergamot citrus, dried lemon zest, candied papaya, ripe cantaloupe, gooseberries, and resin. Works well with all hop-forward beers including American and Belgian styles like IPAs and saisons.

Alpha Acids: 11.5 – 15.4%
Beta Acids: –
Cohumulone: 29.1%
Total Oil (ml/100g): 1.1 – 1.7%
Humulene: 21.5 – 35.5%
Caryophyllene: 11.8 – 13.0%
Farnesene: 8.2 – 18.1%
Linalool: <1%
Myrcene: 18.8 – 30.4%

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  • Last Updated: 2020-06-27 13:30 UTC