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202 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 14.52 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 64% (brew house)
Calories: 202 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday December 4th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Castle Malting - Chateau Pilsen Malt3.2 kg Chateau Pilsen Malt 37 2 71.1%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 15.6%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 6.7%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6.7%
4.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Ekuanot20 g Ekuanot Hops Pellet 14.25 Boil at 100 °C 20 min 30.95 20%
40 g Ekuanot40 g Ekuanot Hops Pellet 14.25 Dry Hop (High Krausen) at 20 °C 4 days 40%
40 g Ekuanot40 g Ekuanot Hops Pellet 14.25 Dry Hop at 16 °C 4 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.70 g Gypsum Water Agt Mash 1 hr.
1.90 g Salt Water Agt Mash 1 hr.
 
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) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
TreeHouseHazyIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 9 39 219 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Strike 20 °C 68 °C 60 min
Starting Mash Thickness: 5.01 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (5 L/kg), your strike volume will exceeds the total water needed for the recipe (19.9 L). Reduce mash thickness to 4.39 L/kg or increase pre-boil volume to 17.1 L.  
Strike water volume at mash thickness of 5 L/kg 22.5
Mash volume with grains 25.5
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume 14.5
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

Fermentación a 20º.

Para los dryhop:

  • Se añade un primer dry hop durante la fermentación, el día 4 aproximadamente. Momento en el que se activa la spanding valve a 10psi.
  • Cuando la fermentación termine, el día 7 u 8, se sube la temperatura a 22º.
  • Se deja a esa temperatura 1 día y al día siguiente se baja a 15º.
  • Se espera otro día y se vacía la parte inferior del fermentador.
  • En ese momento, se añade el segundo dryhop usando un bong.
  • Se deja el dryhop a 15º durante 3 días.
  • Cuando acabe el dryhop se hace coldcrush durante dos días.
  • Luego se transfiere a un keg y se deja reposar una semana para eliminar el hopburn.
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  • Last Updated: 2025-12-22 07:31 UTC