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Rúdólf

178 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 61 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 12.9 °P (recipe based estimate)
Post Boil Gravity: 14.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bjórsetur Íslands Brugghús
Calories: 178 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Sunday September 25th 2022
14.2 °P
3.6 °P
5.8%
55.4
16.9
5.3
3,940.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Weyermann - Pale Ale10 kg Pale Ale kr 230.00 / kg
kr 2,300.00 		39 2.3 76.9%
1.50 kg Weyermann - Munich Type II1.5 kg Munich Type II kr 480.00 / kg
kr 720.00 		37 10 11.5%
0.75 kg Weyermann - Caramunich Type 10.75 kg Caramunich Type 1 33.5 35 5.8%
0.50 kg Belgian - Special B0.5 kg Special B 34 115 3.8%
0.25 kg Weyermann - Carafa Special Type 1 0.25 kg Carafa Special Type 1 29.9 340 1.9%
13 kg / kr 3,020.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Simcoe50 g Simcoe Hops Leaf/Whole 12.7 Boil 50 min 27.33 25%
50 g Simcoe50 g Simcoe Hops Leaf/Whole 12.7 Boil 20 min 17.4 25%
50 g Simcoe50 g Simcoe Hops Leaf/Whole 12.7 Boil 5 min 5.73 25%
50 g Centennial50 g Centennial Hops Pellet 10 Boil at 100 °C 5 min 4.96 25%
200 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
5 g Baking Soda Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
14 g Epsom Salt Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
10 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
kr 460.00 / each
kr 920.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
kr 920.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.07 bar       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Iceland - avarage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 25 50 200 50
Palmer: For red IPA, the water profile should be something like 75 ppm calcium, 20 ppm magnesium, 50 ppm bicarbonate, 200 ppm sulphate, 50 ppm chloride and 25 ppm sodium with a residual alkalinity near zero, which, with these numbers, works out to about (-)5.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
49.4 L Strike 72 °C 67 °C 60 min
30 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.7 L. Suggest reducing initial water volume to 45.4 L and adding 11.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 57.98 L. Suggest reducing strike water volume to 36.82 L and adding 12.58 L sparge/top-off. 49.4
Strike water volume at mash thickness of 3.8 L/kg 49.4
Mash volume with grains 58
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 21.2 L) 25.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.7 L) 61
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume (equipment estimates 50 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 50
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

The plan was to use Imperial A10 Darkness but brew.is was out of stock. Wyeast 1007 (German Ale) or 1084 (Irish Ale) would be options but we don't have them so we could use S-04 or the expired Kölsch yeast that we have. Just use a lot of it.


frment. 7 days at 18

rise at 20 for 7 days "secondary"

cold crash before bottle 3 deg

co2 +/- 2.25 volume

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  • Last Updated: 2022-10-01 12:54 UTC