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9% WC IPA

248 calories 22 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.157 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 330ml)
Carbs: 22 g (Per 330ml)
Created: Wednesday February 17th 2021
1.081
1.015
8.7%
77.2
12.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 75%
0.50 kg German - CaraHell0.5 kg CaraHell 34 11 12.5%
0.25 kg Finland - Cara Plus 2000.25 kg Cara Plus 200 35 76 6.3%
0.25 kg Cane Sugar0.25 kg Cane Sugar 46 0 6.3%
4 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Leaf/Whole 11 Boil 60 min 44.64 27.8%
65 g Citra65 g Citra Hops Pellet 11 Whirlpool 0 min 32.5 72.2%
90 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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 Liters
Strike water volume at mash thickness of 1.5 L/kg 5.6
Mash volume with grains (equipment estimates 2.5 L) 8.1
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 10.4 L) 10.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 5.6
Going into fermentor 11
Total: 15.9  
Equipment Profile Used: System Default
 
Notes

Og is 1.080
West coast mangrove yeast failed after 24 hrs..
Repitched with new world yeast...
Fermentation began... withing 12 hrs
Dry hopped with 100 g of Centennial
Gravity taken on monday eve at 1.013 sg

Brewed on the Wednesday previous
8.79% pre priming..
So 9% beer when bottle conditioned

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  • Public: Yup, Shared
  • Last Updated: 2021-02-22 22:15 UTC