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IPA Pajaro Ciego

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Guille
Hop Utilization: 92%
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday May 27th 2023
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1.050
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg BA Malt - Pale Ale4 kg Pale Ale 38 9.18 87%
0.30 kg BA Malt - Caramelo 300.3 kg Caramelo 30 35 78.56 6.5%
0.20 kg BA Malt - Carapils0.2 kg Carapils - (late mash tun addition) 34 9.18 4.3%
0.10 kg BA Malt - Avena0.1 kg Avena - (late mash tun addition) 33 4.37 2.2%
4.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Pellet 7 Boil at 100 °C 30 min 14.3 40%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop at 4 °C 4 days 60%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Whirlfloc Water Agt Boil 45 min.
6 g Gelatin Fining Other 2 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
22 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
22 L Infusion 73 °C 63 °C 60 min
12 L Sparge 78 °C 67 °C 5 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.4
Mash volume with grains 21.4
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 12.9 L) 13.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Macero con 4 litros por kg, es decir 18 litros para 4.5 kg

Dispongo de una bombita que me permite recircular en todo momento durante todo el macerado. Esto me permite, creo, sacar mas azucares fermentables.

Al macerado siempre entre 60 - 65 grados, agrego 4 ml de beta amilasa para potenciar la produccion de azucares fermentables.

Casi al terminar la maceracion, unos 15 minutos antes agrego 100 gramos de avena para mejorar la retencion de espuma.

El dry hopping lo hago en 4 dias, 2 dias antes de terminar la
fermentacion agrego una carga de 30 gr de mosaic. Lo dejo 2 dias y paso a madurar en frio. Dejo la carga de lupulo 2 dias mas y retiro.

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  • Last Updated: 2024-11-07 12:02 UTC