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19 Grand Prix AIPA

205 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 80 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 13.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jakub Jaszowiec
Calories: 205 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Friday August 8th 2014
16.3 °P
3.8 °P
6.8%
86.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pilsner5.5 kg Pilsner 38 1.6 79.5%
0.70 kg German - Pale Wheat0.7 kg Pale Wheat 39 1.5 10.1%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 7.2%
0.22 kg German - CaraHell0.22 kg CaraHell 34 11 3.2%
6.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 15 Boil 60 min 47.59 10.7%
25 g Columbus25 g Columbus Hops Pellet 15.9 Boil 15 min 20.86 8.9%
25 g Centennial25 g Centennial Hops Pellet 10 Boil 10 min 9.59 8.9%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 5 min 6.69 8.9%
25 g Citra25 g Citra Hops Pellet 11 Boil 1 min 1.25 8.9%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 17.9%
50 g Centennial50 g Centennial Hops Pellet 10 Dry Hop 7 days 17.9%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 17.9%
280 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
10 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 55 °C 15 min
Temperature -- 65 °C 60 min
Temperature -- 72 °C 15 min
Sparge -- 76 °C 7 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 25.3
Mash volume with grains 29.8
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 13.8 L) 10.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 28
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 23
Going into fermentor 23
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Zacieranie: 1 h, 50 min.
Słód do 40 litrów wody o temp. 55 st.C. (spadło do 53 st.C.), podgrzewam 13 min,

63,9 st.C. - 64,4 st.C. - 60 min, podgrzewam 9 min,<br />
70,6 - 71,3 st.C. - 15 min, podgrzewam 9 min,<br />
76 - 77 st.C. - 4 min.<br />

Filtracja:

wysładzanie 48 litrów wody // 1 ml kw. fosforowego 75 %<br />
odebrałem 69 litrów<br />

Gotowanie: 80 min

Wyeast 1056 American Ale, gęstwa 2-dniowa, oczyszczona, średnio gęsta, 150 ml.

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  • Last Updated: 2016-09-29 19:01 UTC