La IPA des 3 générations. - Beer Recipe - Brewer's Friend

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La IPA des 3 générations.

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 46.02 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Francois bernier
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday November 28th 2021
1.055
1.010
5.8%
82.6
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Canada Malting - CMC 2-ROW MALT8 kg CMC 2-ROW MALT 36 1.75 73.4%
1.70 kg Canada Malting - WHITE WHEAT MALT1.7 kg WHITE WHEAT MALT 38.1 3.5 15.6%
0.70 kg American - Carapils (Dextrine Malt)0.7 kg Carapils (Dextrine Malt) 33 1.8 6.4%
0.50 kg Simpsons - CaraMalt0.5 kg CaraMalt 34 14 4.6%
10.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 Boil 60 min 43.62 10%
50 g Columbus50 g Columbus Hops Pellet 15 Boil 20 min 26.42 10%
20 g Columbus20 g Columbus Hops Pellet 15 Whirlpool at 82 °C 20 min 2.2 4%
30 g Yakima Valley Hops - Riwaka30 g Riwaka Hops Pellet 5.5 Whirlpool at 82 °C 20 min 1.21 6%
100 g Yakima Valley Hops - Idaho 7100 g Idaho 7 Hops Pellet 12.5 Whirlpool at 82 °C 20 min 9.17 20%
150 g Citra150 g Citra Hops Pellet 11 Dry Hop (High Krausen) at 20 °C 7 days 30%
100 g Amarillo100 g Amarillo Hops Pellet 8.6 Dry Hop (High Krausen) at 20 °C 7 days 20%
500 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.32 g Gypsum Water Agt Mash --
5.20 g Calcium Chloride (anhydrous) Water Agt Mash --
5.54 g Epsom Salt (MgSO4) Water Agt Mash --
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Amaro RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
117 17 14 208 102 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 51.95 L. Suggest reducing initial water volume to 45.4 L and adding 6.55 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 32.7
Mash volume with grains 39.9
Grain absorption losses -10.9
Remaining sparge water volume (equipment estimates 31.1 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 45.8 L) 46
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45.3 L) 45
Total: 65.8  
Equipment Profile Used: System Default
"La IPA des 3 générations." No Profile Selected beer recipe by Francois bernier. All Grain, ABV 5.81%, IBU 82.61, SRM 4.64, Fermentables: ( CMC 2-ROW MALT, WHITE WHEAT MALT, Carapils (Dextrine Malt), CaraMalt) Hops: (Columbus, Riwaka, Idaho 7, Citra, Amarillo) Other: (Gypsum, Calcium Chloride (anhydrous), Epsom Salt (MgSO4))
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  • Last Updated: 2021-12-05 17:19 UTC