Kiwi Express IPA (Pressure Ferment) - Beer Recipe - Brewer's Friend

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Kiwi Express IPA (Pressure Ferment)

235 calories 23 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2.25 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.158 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Marz
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Saturday January 30th 2021
1.071
1.016
7.2%
63.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Pilsen6 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 63.2%
2 lb Briess - DME Pilsen Light2 lb DME Pilsen Light 45 2 21.1%
0.50 lb Briess - Caramel Malt - 20L0.5 lb Caramel Malt - 20L 35 20 5.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 10.5%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 60 min 24.14 7.1%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 8.75 7.1%
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 10 min 9.8 14.3%
1 oz Motueka1 oz Motueka Hops Pellet 7 Dry Hop 10 days 14.3%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Boil 10 min 21.01 28.6%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.5 Dry Hop 10 days 28.6%
7 oz / $ 0.00
 
Yeast
Omega Yeast Labs - West Coast Ale II OYL-009
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.23 g | 12.9 qt) 2.84 11.3  
Mash volume with grains (equipment estimates 3.23 g | 12.9 qt) 2.88 11.5  
Grain absorption losses (steeping) -0.06 -0.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 3.39 g | 13.6 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.51 2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 2.25 9  
Top off amount 2.75 11  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.59 22.3
Equipment Profile Used: System Default
 
Notes

I have a fermzilla and pressure connectors so this is my first attempt at fermenting under pressure (allowing it to carbonate in fermenter) and then will use the pressure when it is done fermenting to push through a 1micron filter and into bottles and since it will already be carbonated, I won't be priming with sugar before bottling. I'll update notes along the way.

I also wanted it to be higher than 6% ABV (I mean, this is an IPA after all) so I added 1 LBS of corn sugar to wort after boil which made SG go from 1.061 based on original recipe to 1.069 after boil.

UPDATE 2021-02-10 17:50:00PST:
So after about 2 days of primary fermentation, a seal broke and lost all my pressure after it got up to about 15PSI. I left it alone, dry hopped two days ago.

I bought a CO2 tank and adapters so I can re-pressurize a couple days before bottle but brew shop is closed so I got impatient and bought some dry ice and threw in 1/2LBS into Fermzilla fermenter. Was able to repair the leak from what I can tell while the pressure was building back up. Was able to attach a spout to fermenter and pour some into test tube for SG reading after about 30 minutes of carbonating from dry ice. Poured into test tube pretty carbonated, SG came out to 1.006 after testing multiple times and confirming temp was at 68F. Tasted pretty good actually! I might just do the dry ice trick every brew a couple days before bottle to carbonate. I am also going to attach a water sediment filter with a 5 micron filter before bottling to clear the beer.

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  • Last Updated: 2021-02-11 02:02 UTC