At Wits’ End IPA - Beer Recipe - Brewer's Friend

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At Wits’ End IPA

215 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 65% (brew house)
Source: byo.com
Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Saturday October 2nd 2021
1.070
1.015
7.3%
53.3
9.6
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.94 kg German - Pilsner1.94 kg Pilsner 38 2.77 28.5%
1.88 kg German - Pale Ale1.88 kg Pale Ale 39 4.64 27.6%
2 kg German - Wheat Malt2 kg Wheat Malt 37 3.84 29.4%
0.50 kg Crisp Malting - Torrefied Wheat0.5 kg Torrefied Wheat 36.8 6.51 7.4%
0.28 kg Flaked Oats0.28 kg Flaked Oats 33 4.37 4.1%
0.20 kg Belgian Candi Sugar - Clear/Blond (0L)0.2 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 2.9%
6.80 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 24.84 8.7%
14 g Centennial14 g Centennial Hops Pellet 10 Boil 2 min 1.4 8.7%
14 g Citra14 g Citra Hops Pellet 11 Boil 2 min 1.54 8.7%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 2 min 0.98 8.7%
35 g Centennial35 g Centennial Hops Pellet 10 Dry Hop 5 days 8.75 21.7%
35 g Citra35 g Citra Hops Pellet 11 Dry Hop 5 days 9.63 21.7%
35 g Cascade35 g Cascade Hops Pellet 7 Dry Hop 5 days 6.13 21.7%
161 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
57 g Fresh sweet orange peel Flavor Whirlpool --
14 g freshly crushed coriander seed Flavor Whirlpool --
4 each smashed stalks (or bruised) lemongrass Flavor Whirlpool --
1 tbsp chopped fresh sage leaves Flavor Whirlpool --
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 122.1 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Copenhagen City, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 66 °C 60 min
8 L Sparge -- 77 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.8
Mash volume with grains 22.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 18.4 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 28
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), or Lallemand Abbaye Ale yeast (2 qt./~2 L yeast starter).

Mash at 150 °F (66 °C) for 60 minutes. Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the sugar and spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes. Chill wort to yeast pitching temperature and rack to fermenter. Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.

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  • Last Updated: 2021-10-02 15:13 UTC