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248 calories 21.9 g 0.440 L
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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: 24.2 liters
Post Boil Size: 20.9 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 248 calories (Per 0.440L)
Carbs: 21.9 g (Per 0.440L)
Created: Saturday January 27th 2024
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.25 kg Castle Malting - Château Pale Ale2.25 kg Château Pale Ale 38 7.58 43.7%
2.25 kg Malteurop - Pilsen Malt2.25 kg Pilsen Malt 37.44 3.04 43.7%
0.40 kg Simpsons - Crystal Light 0.4 kg Crystal Light 33.1 100 7.8%
0.25 kg Weyermann - Pale Wheat0.25 kg Pale Wheat 36 3.84 4.9%
5.15 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Southern Star20 g Southern Star Hops Pellet 13.8 Boil 60 min 34.22 16.7%
20 g Mosaic20 g Mosaic Hops Pellet 11.4 Boil 15 min 14.03 16.7%
20 g Summit20 g Summit Hops Pellet 15 Boil 10 min 13.48 16.7%
30 g Mosaic30 g Mosaic Hops Pellet 11.4 Dry Hop Day 4 25%
30 g Summit30 g Summit Hops Pellet 15 Dry Hop Day 4 25%
120 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Water Agt Boil 15 min.
5 g Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
R 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
RO Water
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
18 L Mash in - Take your time when mashing in. Ensure that all of the grains are wet and that there are no dough balls Strike 67 °C 67 °C 60 min
Mash Out 75 °C 75 °C 10 min
11 L Add sparge water until a pre boil volume has been reached Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3.25 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 16.7
Mash volume with grains 20.1
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 15.3 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20 L) 20.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.9 L) 20
Total: 30.3  
Equipment Profile Used: System Default
 
Notes

Ensure that all grains are wet and there are no dough balls. Time taken mashing in will improve the mash efficiency.

Measure hops carefully for hop additions during the boil and time the additions as per the recipe.

Ensure that all items are sanitized especially on the cold side of the brew.

When dry hopping be careful to sanitize hands and equipment so as not to introduce any infection into the brew. If using a hop bag/sock, boil it for 10 minutes in water and drop into a sanitizer solution before adding hops into the bag/sock and then into the fermenter

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  • Last Updated: 2024-01-27 10:16 UTC