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StuBru - Sour NEIPA

182 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.81 liters
Post Boil Size: 24.32 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 182 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday May 18th 2021
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1.060
1.009
6.7%
18.7
5.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Voyager Craft Malt - Pale Compass4 kg Pale Compass 38.1 2.79 68.4%
0.65 kg Gladfield - Big O, Malted Oats0.65 kg Big O, Malted Oats 27.5 2.28 11.1%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.1%
0.30 kg Voyager Craft Malt - Vienna Schooner0.3 kg Vienna Schooner 36 6.09 5.1%
0.30 kg Bestmalz - BEST Wheat Malt0.3 kg BEST Wheat Malt 37.7 2.2 5.1%
0.30 kg Gladfield - Chit Malt0.3 kg Chit Malt 15 1.52 5.1%
5.85 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pink Boots - Blend B15 g Pink Boots - Blend B Hops Pellet 11 Boil at 100 °C 45 min 18.74 5.7%
50 g Pink Boots - Blend B50 g Pink Boots - Blend B Hops Pellet 11 Hop Stand at 85 °C 15 min 18.9%
100 g Pink Boots - Blend B100 g Pink Boots - Blend B Hops Pellet 11 Dry Hop (High Krausen) at 85 °C 5 days 37.7%
100 g Pink Boots - Blend B100 g Pink Boots - Blend B Hops Pellet 11 Dry Hop at 85 °C 5 days 37.7%
265 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.64 bar       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Temperature 67 °C 62 °C 30 min
6 L Sparge 72 °C -- --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.8
Mash volume with grains 12.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 24 L) 25.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 27.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.3 L) 24.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 20
Total: 34.6  
Equipment Profile Used: System Default
"StuBru - Sour NEIPA" Specialty IPA: New England IPA beer recipe by Stu Dusty. All Grain, ABV 6.74%, IBU 18.74, SRM 5.55, Fermentables: (Pale Compass, Big O, Malted Oats, Flaked Oats, Vienna Schooner, BEST Wheat Malt, Chit Malt) Hops: (Pink Boots - Blend B) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Magnesium Chloride, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-12 04:59 UTC