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NEIPA COLIBRÍ

155 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.133 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Tuesday October 6th 2020
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg American - Pilsner3.5 kg Pilsner 37 1.8 66.7%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 2 19%
0.45 kg American - Pale Ale0.45 kg Pale Ale 37 3.5 8.6%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 5.7%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Leaf/Whole 11 Whirlpool at 80 °C 30 min 7.26 16.7%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 8.6 Whirlpool at 80 °C 30 min 5.68 16.7%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 12.5 Whirlpool at 80 °C 30 min 8.25 16.7%
30 g Citra30 g Citra Hops Leaf/Whole 11 Dry Hop 2 days 16.7%
30 g Amarillo30 g Amarillo Hops Leaf/Whole 8.6 Dry Hop at 80 °C 2 days 16.7%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 12.5 Dry Hop at 80 °C 2 days 16.7%
180 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
7.87 L Infusion 68 °C 67 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 7.9
Mash volume with grains (equipment estimates 1.6 L) 11.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 6.8 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 8.6 L) 11.4
Boil off losses -2.9
Post boil Volume 5.7
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 9.8
Going into fermentor 15
Total: 17.6  
Equipment Profile Used: System Default
 
Notes
- Adición de lúpulos en whirlpool, después del hervido cuando esté por debajo de 80º (puede tardar media hora en bajar temperatura), durante 30&#039; y después procedemos al enfriado.<br />
- La densidad antes del hervido debe ser alrededor de 1.053 mientras que en el final del hervido debe ser 1.065<br />
- Adición de lúpulos en dryhopping al 2º día de fermentación.<br />
- Fermentación a 18º - 19º unos 5 días hasta que acabe fermentación, cuando termine un día a 20º y después a nevera durante 10 días a 2º.<br />



https://www.youtube.com/watch?v=6b5O_8OnLak&amp;feature=emb_title<br />
https://cervezarudimentaria.wordpress.com/2019/04/30/entrevista-juanjo-tur-mejor-cerveza-lupulada/
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  • Last Updated: 2020-10-06 16:33 UTC