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Red IPA

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
No Chill: 20 minute extended hop boil time
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday February 9th 2022
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1.059
1.013
6.0%
71.5
16.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bairds - Maris Otter Finest Ale Malt 4 kg Maris Otter Finest Ale Malt 37.7 2.5 79.7%
0.45 kg Munich0.454 kg Munich 37 6 9%
0.23 kg American - Caramel / Crystal 120L0.227 kg Caramel / Crystal 120L 33 120 4.5%
0.23 kg United Kingdom - Crystal 45L0.227 kg Crystal 45L 34 45 4.5%
0.11 kg German - Carafa I0.113 kg Carafa I 32 340 2.3%
5.02 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Simcoe23 g Simcoe Hops Pellet 11.9 Boil 45 min 34.74 33.3%
18 g Simcoe18 g Simcoe Hops Pellet 11.9 Boil 1 min 16.69 26.1%
28 g Centennial28 g Centennial Hops Pellet 9.2 Boil 1 min 20.07 40.6%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
1 ml Hydrochloric acid Water Agt Mash 0 min.
1 each Whirfloc tablet Water Agt Boil 15 min.
2 g Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Cardinia WTP
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
14 L 123f to hit 113f/45c Infusion 51 °C 45 °C 20 min
9.5 L boiling to hit 149f/65c Infusion 100 °C 65 °C 60 min
6 L Then sparge at 168f/76c Infusion 100 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.1
Mash volume with grains 18.4
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.9 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 19 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 19
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

Pitch at 16c and let ferm at 18c for one week
Raise to 20c and allow wort to rest for one more week
Chill to 2c then keg and coarbonate

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  • Last Updated: 2022-02-21 01:39 UTC