Anvil? IPA - Beer Recipe - Brewer's Friend

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Anvil? IPA

176 calories 15.3 g 330 ml
Friday Brews
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 131 liters
Post Boil Size: 121 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Friday Brews
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday November 2nd 2022
1.058
1.010
6.3%
36.3
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.85 kg United Kingdom - Maris Otter Pale10.85 kg Maris Otter Pale 38 3.75 36.5%
7.65 kg Innomalt - Pils Moderne7.65 kg Pils Moderne 37 1.8 25.8%
6.95 kg American - Vienna6.95 kg Vienna 35 4 23.4%
1 kg Innomalt - Ble Rouge Malté (Red Wheat Malt)1 kg Ble Rouge Malté (Red Wheat Malt) 36.3 2 3.4%
1 kg Honey Malt1 kg Honey Malt 37 25 3.4%
2.25 kg Innomalt - English Pale Ale Malt2.25 kg English Pale Ale Malt 37 3.5 7.6%
29.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
226 g Calypso226 g Calypso Hops Pellet 13 Dry Hop at 18 °C 1 days 22.4%
133 g Citra133 g Citra Hops Pellet 13.6 Dry Hop at 18 °C 1 days 13.2%
170 g Centennial170 g Centennial Hops Pellet 5 Mash at 67 °C 60 min 1.25 16.9%
165 g Calypso165 g Calypso Hops Pellet 13 Boil at 100 °C 10 min 17.35 16.4%
100 g Citra100 g Citra Hops Pellet 13.6 Boil at 100 °C 10 min 11 9.9%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Boil 10 min 5.06 5%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Mash at 67 °C 60 min 1.67 3%
133 g Mosaic133 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 0 days 13.2%
1,007 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Epsom Salt Water Agt Mash 1 hr.
40 g Gypsum Water Agt Mash 1 hr.
30 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
77 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.93 bar       Temp: 20 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.8 14.6 7 54.6 183.1 0.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
90 L Infusion 68 °C 65 °C 60 min
90 L bulk temp won't reach target Vorlauf 65 °C 78 °C 15 min
80 L take sample of first run wort to confirm efficiency problems Batch Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 118.7 L. Suggest reducing initial water volume to 45.4 L and adding 73.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 107.7 L. Suggest reducing strike water volume to 26.8 L and adding 62.3 L sparge/top-off. 89.1
Strike water volume at mash thickness of 3 L/kg 89.1
Mash volume with grains 107.7
Grain absorption losses -29.7
Hops absorption losses (mash) -1
Remaining sparge water volume (equipment estimates 61.2 L) 73.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 118.7 L) 131
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -1.6
Post boil Volume (equipment estimates 110 L) 121
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 121 L) 110
Total: 162.6  
Equipment Profile Used: System Default
 
Notes

Designed as a small IPA for La Forge, This beers strength really depends on our efficiency. As shown at 55% efficiency matching what was achieved on the Marzen brew day, this should be on the light side of average with a 4.9% ABV. However at 70% this climbs to 6.3% ABV. Achieving a similar brew at 70% can be attained by adjusting the pale all from 25-19.5kg with little change to other parameters. The malt was selected for enzymatic efficiency, with the addition of wheat malt for mouthfeel and flavour, and honey malt for colour and malt sweetness.
Mash hopping is utilized to take advantage of old centennial hops in the fridge, as so the final amount will depend on quantity available as this is intended to clean out otherwise useless hops. a 10 min addition of 100gs Calypso, El Dorado and 50g of Centennial will provide alpha acid structure while staying mild and more aromatic/flavour driven. dry hops of 200gs el dorado and calypso will then be added pre fermentation to maximize biotransformative properties. I believe this hop combination will lead to a citrus(grapefruit), stone fruit, tropical flavour. Both dry hops exhibit a sweet/aromatic quality that will synergize together well. Crystal/Comet/Centennial could be used for a Quebecois version (Jarrett noir)
The yeast used is Verdant IPA. This strains β-lyase enzyme expression is key in biotransformation of thiol precursors.
ability to split into small ferments to give different dry hop schedules to would be interesting.

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  • Last Updated: 2022-12-17 16:38 UTC