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Belgian IPA 1

212 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20.29 liters
Post Boil Size: 16.54 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 212 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday November 25th 2020
1.070
1.008
8.2%
57.7
5.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.07 kg Weyermann - Extra Pale Premium Pilsner Malt3.07 kg Extra Pale Premium Pilsner Malt 38 1.5 69.8%
420 g Weyermann - Vienna Malt420 g Vienna Malt 37 3.5 9.5%
250 g Dingemans - Munich MD250 g Munich MD 36.5 6.3 5.7%
130 g Weyermann - Carahell130 g Carahell 34 10 3%
130 g Weyermann - Abbey Malt130 g Abbey Malt 36.8 17 3%
300 g Belgian Candi Sugar - Clear/Blond (0L)300 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.8%
100 g Belgian Candi Sugar - Clear/Blond (0L)100 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 2.3%
4,400 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Brewferm Melange - Bittering27 g Brewferm Melange - Bittering Hops Pellet 11.5 First Wort 90 min 54.47 40.3%
5 g Brewferm Melange - Aroma5 g Brewferm Melange - Aroma Hops Leaf/Whole 12 Boil at 75 °C 10 min 3.24 7.5%
25 g brewferm mellange - aroma25 g brewferm mellange - aroma Hops Pellet 12 Whirlpool at 75 °C 10 min 37.3%
10 g brewferm mellange - aroma10 g brewferm mellange - aroma Hops Pellet 12 Dry Hop 0 days 14.9%
67 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Irish Moss Fining Boil 10 min.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
9 g Gypsum Water Agt Mash 1 hr.
3.20 ml Lactic acid Water Agt Mash 1 hr.
1 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
0.57 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 122.8 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
18D. Belgian Golden Strong Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 1 43 75 209 0
L
Volvic 23.0
Overijse 1.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Protein Rest Strike 52 °C 52 °C 20 min
Steeping 62 °C 62 °C 45 min
Steeping 65 °C 65 °C 20 min
Sparge 70 °C 70 °C 20 min
9.3 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 11
Mash volume with grains 13.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17.5 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 20.3
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 15.1 L) 16.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16.4 L) 15
Total: 25.2  
Equipment Profile Used: System Default
 
Notes

I used the wrong MJ yeast: M41 instead of M47 which has a lower attenuation :( So I will supplement with Kveik and added an extra 70 gm pilsner malt.

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  • Last Updated: 2021-03-04 22:11 UTC