Pops Red IPA Nelson Salvin - Beer Recipe - Brewer's Friend

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Pops Red IPA Nelson Salvin

180 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.38 liters
Post Boil Size: 24.39 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Papini
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Thursday November 26th 2020
1.059
1.011
6.3%
64.3
15.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Bestmalz - Best RED X2.5 kg Best RED X 36 12 38.5%
3 kg German - Pilsner3 kg Pilsner 38 1.6 46.2%
1 kg German - CaraMunich III1 kg CaraMunich III 34 57 15.4%
6.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 60 min 28.72 13.3%
10 g Nelson Sauvin10 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 30 min 11.04 6.7%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 20 min 17.4 13.3%
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Boil at 100 °C 5 min 7.16 16.7%
75 g Nelson Sauvin75 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 5 °C 5 days 50%
150 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3.75 g Epsom Salt Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Sparge 1 hr.
4.75 g Gypsum Water Agt Mash 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
2.67 g Lactic acid Water Agt Sparge 1 hr.
2 ml Enzima Ultraflo Max Water Agt Mash --
1 tsp Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 239 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.08 bar       Temp: 8 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 30 10 100 175 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 67 °C 60 min
15 L Infusion -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.5 L) 35.8
Mash volume with grains (equipment estimates 39.8 L) 40.1
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22 L) 24.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 24.4 L) 22
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 1,1

Adição dos sais e da enzima ultraflo max nos 35 litros de água.
Perfil da água objetivo para o estilo Schwarzbier:
Cálcio - 50-150 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-150 mg/l
Sulfato - 100-300 mg/l
Alcalinidade Total - 40-120 ppm - Esperado 118
Alcalinidade Residual - 0-60 ppm - Esperado 14
PH 5,4 - Esperado

Relação sulfato/cloreto - 1,7 - Amargo Leve

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacote do fermento US-05
Starter com 1,5L e 140g DME: 0.80M cells / mL / °P
Considerando Pitching Rate de 6 (billion cells / gram)

Fermentação:
3 dias a 18° C.
1 dia a 19° C.
1 dia a 20° C.
1 dia a 21° C.
1 dia a 22° C.

Após atenuação total baixar 4°C por dia até 0°C
Maturação 2 semanas a 0°C.

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  • Last Updated: 2020-11-27 18:17 UTC