Brewer's Friend

Print

Peter IPA Partial Mash

188 calories 13.5 g 0.440 L
brewer logo
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.87 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 188 calories (Per 0.440L)
Carbs: 13.5 g (Per 0.440L)
Created: Friday May 9th 2025
1.047
1.005
5.5%
40.1
13.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Dry Malt Extract - Amber1 kg Dry Malt Extract - Amber 42 25.19 33.3%
250 g Crisp Malting - Crystal Extra Light EBC100250 g Crystal Extra Light EBC100 33.1 100 8.3%
250 g Weyermann - Carapils250 g Carapils 34.5 4.11 8.3%
1 kg Cane Sugar1 kg Cane Sugar 46 33.3%
0.50 kg United Kingdom - Maris Otter Pale0.5 kg Maris Otter Pale 38 8.51 16.7%
3 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 13.6 Boil 60 min 19.48 16.7%
25 g Mosaic25 g Mosaic Hops Pellet 11.6 Boil 15 min 20.61 41.7%
25 g Mosaic25 g Mosaic Hops Pellet 11.6 Dry Hop Day 5 41.7%
60 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc tablet 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) 82 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 111.1 g       Temp: 20 °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
1.5 L Steep the Crystal Malt and Carapils in 1.5L of water at 67 C for 1 hour Infusion 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle 25.6
Mash volume with grains (equipment estimates 25.6 L) 26.3
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume 25.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.6  
Equipment Profile Used: System Default
 
Notes

This is a partial Mash Brew using a small amount of Grain for colour and flavour. Here is a breakdown of the steps needed. Read through everything carefully before you begin and prepare/weigh out all of your equipment and ingredients before beginning the process. Ensure everything is clean and sanitary.

The road to successful brewing is preparation.

Steeping the Grains.

  1. In a saucepan heat 2.5L of water to a temp of 70C, once at temperature add the Grains to the water and steep for 30 minutes, trying to keep the temperature between 63C to 67C.

    Mixing the Dry Malt Extract

  2. During this time in a separate pot heat another 6L of water to around 80C, Once at temperature add the 1kgs of Dry Malt Extract and the 1kg of cane sugar a little at a time and stir in until it is dissolved fully. Once fully dissolved you can add the wort from the steeped grains into the mix. Use a sieve or something similar to ensure that no grains go into the boil pot

    Boil Phase

    3.Bring this mixture to boil, taking care not to allow it to boil over.

  3. Once you have achieved a gentle Rolling Boil, you can start your 60 minute timer.

    Hop Additions (stir Hop additions into the boiling wort)

  4. At this stage (the start of 60 minutes) you can add the 10g of bittering Hop and stir in. This hop will boil for 60 minutes (the longer a hop boils, the more bitterness it contributes to the finished beer)

  5. When there are 15 minutes of the 60 minutes remaining it is time for the next hop addition: Add 25g of the Mosaic Hop to the boil and stir in. If you have yeast nutrient and Irish Moss or a Whirfloc Tablet you can add it at the same time.

  6. At the end of the 60 minutes you can turn off the heat source and stop the boil.

  7. Cool down the wort by adding cool or cold water to the wort and bring it up to the 20L Volume. Take care not to damage your fermenter if it is made of plastic by adding wort that is too hot.

  8. Once you have cooled to a temperature of around 20C, you can transfer the finished wort to your carefully sanitised fermenter.

  9. Take a hydrometer reading at this point and record the O.G. (Original Gravity). You may have achieved the predicted O.G. of 1.058, this reading is not guaranteed to be the same as DME can vary from batch to batch, but it should be close to that number.

  10. You can now pitch the yeast on top of the wort, fit the airtight lid and airlock.

  11. Ferment at a constant temperature of around 22C, primary fermentation will be complete in 5 to 7 days.

  12. Dry Hop. On day 5 you can add the dry hops (25g Mosaic) if you wish. This will add aroma and some flavour. You do not have to do this if you are happy with how the beer is tasting at this stage. However dry hopping is often a step in the production of this beer style.

  13. Once airlock activity has ceased you may take a 2nd Hydrometer reading. The predicted F.G. (final gravity), for this recipe is 1.007. Once you are happy that the primary fermentation is complete you can proceed to bottling your beer.

    I hope you enjoy the process and the finished beer.

Last Updated and Sharing
 
320
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-01-12 09:25 UTC