NorMalt Cold IPA - Beer Recipe - Brewer's Friend

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NorMalt Cold IPA

240 calories 15.6 g 500 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 54 liters
Post Boil Size: 49 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Torben Vedel
Calories: 240 calories (Per 500ml)
Carbs: 15.6 g (Per 500ml)
Created: Saturday June 17th 2023
1.053
1.004
6.5%
60.5
5.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg Crisp Malting - Clear Choice Malt Extra Pale7 kg Clear Choice Malt Extra Pale 37 2.5 63.6%
3 kg Crisp Malting - Flaked Torrefied Rice3 kg Flaked Torrefied Rice 37 0 27.3%
1 kg Rice Hulls1 kg Rice Hulls 0 9.1%
11 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g CTZ10 g CTZ Hops Pellet 15.7 Boil 60 min 9.19 3.2%
60 g Yakima Valley Hops - Strata 60 g Strata Hops Pellet 13.7 Whirlpool at 80 °C 15 min 5.61 19.4%
60 g Chinook60 g Chinook Hops Pellet 11.9 Whirlpool at 80 °C 15 min 4.87 19.4%
60 g Citra60 g Citra Hops Pellet 12.9 Whirlpool at 80 °C 15 min 5.28 19.4%
40 g Yakima Valley Hops - Strata 40 g Strata Hops Pellet 13.7 Dry Hop 3 days 12.46 12.9%
40 g Chinook40 g Chinook Hops Pellet 11.9 Dry Hop 3 days 10.82 12.9%
40 g Citra40 g Citra Hops Pellet 13.5 Dry Hop 3 days 12.27 12.9%
310 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.03 g/l Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.02 g/l Epsom Salt Water Agt Mash 1 hr.
0.27 g/l Gypsum Water Agt Mash 1 hr.
0.05 g/l Magnesium Chloride Water Agt Mash 1 hr.
0.02 g/l Salt Water Agt Mash 1 hr.
2.50 ml/l Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
4 Each
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 202 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.81 bar       Temp: 5 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Adjust all water to pH 5.4 using phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Strike 72 °C 65 °C 60 min
Mashout Temperature 65 °C 78 °C 10 min
30 L Sparge 76 °C 78 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.65 L. Suggest reducing initial water volume to 45.4 L and adding 5.25 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 29.7
Mash volume with grains 37
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 32.9 L) 36.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 50.7 L) 54
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 44.9 L) 49
Hops absorption losses (whirlpool, hop stand) -0.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 48.1 L) 44
Total: 65.9  
Equipment Profile Used: System Default
 
Notes

Ferment @15°C.
At High kraußen add dry-hops. Ferment for 3 days.
Pressure transfer oxygen free to secondary fermenter. Ferment secondary for 7 days. Cold crash to 0°C and settle for 3-7 days.
Pressure transfer and filter oxygen free into two 19 liter serving kegs.

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  • Last Updated: 2023-06-27 08:54 UTC