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Hochzeitsbier Julä & Nicole

152 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 84 liters
Post Boil Size: 78 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benjamin Meyer
Calories: 152 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday March 20th 2023
1.049
1.015
4.5%
22.0
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg German - Pale Ale10 kg Pale Ale 39 2.3 74.1%
1 kg Bestmalz - BEST Chit Malt1 kg BEST Chit Malt 23 1.4 7.4%
0.50 kg Maltodextrin0.5 kg Maltodextrin 39 0 3.7%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 7.4%
1 kg Proximity - Malted Oats1 kg Malted Oats 29.9 2.5 7.4%
13.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Chinook50 g Chinook Hops Pellet 13 Boil 30 min 21.97 9.1%
100 g Yakima Valley Hops - LUPOMAX BRU-1100 g LUPOMAX BRU-1 Hops Lupulin Pellet 19.5 Dry Hop (High Krausen) at 21 °C 3 days 18.2%
100 g Yakima Valley Hops - LUPOMAX Mosaic100 g LUPOMAX Mosaic Hops Lupulin Pellet 17.5 Dry Hop (High Krausen) at 21 °C 3 days 18.2%
150 g Yakima Valley Hops - LUPOMAX Mosaic150 g LUPOMAX Mosaic Hops Lupulin Pellet 17.5 Dry Hop at 5 °C 0 days 27.3%
150 g Yakima Valley Hops - LUPOMAX BRU-1150 g LUPOMAX BRU-1 Hops Lupulin Pellet 19.5 Dry Hop at 5 °C 0 days 27.3%
550 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22.50 g Lactic acid Water Agt Mash 0 min.
22.02 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.98 g Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
4.98 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1.01 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Burgdorf, Bern, Switzerland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
158 8 4 150 75 13.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31.8 L Strike 76 °C 70 °C 60 min
31.8 L Sparge 78 °C 78 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 63.1 L. Suggest reducing initial water volume to 45.4 L and adding 17.7 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 32.5
Mash volume with grains 41.1
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 44.2 L) 65.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 63.1 L) 84
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 60 L) 78
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 78 L) 60
Total: 97.6  
Equipment Profile Used: System Default
 
Notes

Mashing:
60min @158 (70)
15min @172 (78)
Mash PH target: 5.4

Dry Hopping:
After 1 Day at high krausen, ~200g
After cold crash and transfering to kegs the rest directly in the kegs.

Kegs stay in the fridge after transfer

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  • Last Updated: 2023-04-13 16:24 UTC