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Cabernet IPA

220 calories 19.3 g 12 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 18.1 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Michael Doyle
Calories: 220 calories (Per 12L)
Carbs: 19.3 g (Per 12L)
Created: Friday July 24th 2020
1.067
1.012
7.2%
71.1
13.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.53 kg Ireland - Ale Malt4.53 kg Ale Malt 37 6.51 91%
0.45 kg American - Caramel / Crystal 15L0.45 kg Caramel / Crystal 15L 35 38.53 9%
4.98 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g Northern Brewer47 g Northern Brewer Hops Pellet 7.8 Boil 60 min 49.06 23.4%
37 g Perle37 g Perle Hops Pellet 3.96 Boil 30 min 15.07 18.4%
37 g Perle37 g Perle Hops Pellet 3.9 Boil 10 min 7 18.4%
80 g Cascade80 g Cascade Hops Pellet 6.57 Boil 0 min 39.8%
201 g / 0.00 €
 
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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 118.6 g       Temp: 20 °C       CO2 Level: 2.5 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
12.4 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.7
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.2 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 18.1 L) 19
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19 L) 18.1
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

Fermented for two weeks at 19 Celsius. After week 1 added 57g heavy toast French oak chips soaked in 500ml Cabernet Sauvignon

1.067 actual OG
1.02 actual FG

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  • Last Updated: 2020-09-27 18:06 UTC