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white ipa

162 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 33.03 liters
Post Boil Size: 27.32 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Americo
Calories: 162 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Sunday March 13th 2022
1.050
1.006
5.8%
38.3
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Organic Pilsen Malt4 kg BEST Organic Pilsen Malt 37 2 69%
1 kg Intermalta - Malta De Trigo (Wheat Malt)1 kg Malta De Trigo (Wheat Malt) 38.9 2 17.2%
0.50 kg German - Rye0.5 kg Rye 38 3.5 8.6%
0.30 kg Rolled Oats0.3 kg Rolled Oats 33 2.2 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Centennial5 g Centennial Hops Pellet 10 Boil 30 min 4.29 2%
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Whirlpool at 90 °C 30 min 23.26 16.3%
25 g Centennial25 g Centennial Hops Pellet 10 Whirlpool at 90 °C 30 min 9.26 10.2%
25 g El Dorado25 g El Dorado Hops Pellet 15.7 Dry Hop at 24 °C 4 days 1.45 10.2%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 24 °C 4 days 20.4%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop at 12 °C 4 days 20.4%
50 g El Dorado50 g El Dorado Hops Pellet 15.7 Dry Hop at 12 °C 4 days 20.4%
245 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Servomyces Other Boil 15 min.
30 g Coriander Flavor Whirlpool 70 min.
20 g Bitter Orange Peel Flavor Whirlpool 70 min.
38 g Bitter Orange Peel Flavor Primary 4 days
25 g Coriander Flavor Primary 4 days
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
8 Grams
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
3 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.5       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 50 100 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.4
Mash volume with grains (equipment estimates 21.2 L) 21.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 22.3 L) 22.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33 L) 33
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 27.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 27
Total: 39.7  
Equipment Profile Used: System Default
 
Notes

macerar semillas de cilantro y cascaras de naranja en etanol al 50%
segundo dry hop enfriar por 48 hrs , purgar la levadura y lupulo anterior y lupular a 12 grados celcius por 4 dias.
levadura abbye lallemand cantidad 70%
levadura west coast lallemans cantidad 30%

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  • Last Updated: 2024-02-09 02:16 UTC