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CIPA Tango&Fusion (11,5° 5,0% 35 IBU Cold IPA, 3/26, "CIPA")

211 calories 18.4 g 0.5 L
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Beer Stats
Method: All Grain
Style: Czech Pale Lager
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60.17 liters
Post Boil Size: 51.1 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: G@G Homebrewing
Calories: 211 calories (Per 0.5L)
Carbs: 18.4 g (Per 0.5L)
Created: Wednesday March 25th 2026
1.046
1.008
5.0%
35.1
2.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.90 kg German - Bohemian Pilsner6.9 kg Bohemian Pilsner 38 1.9 71.9%
2.40 kg Flaked Rice2.4 kg Flaked Rice 40 0.5 25%
0.30 kg Weyermann - Acidulated0.3 kg Acidulated 27 3.4 3.1%
9.60 kg / Kč 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Gaia60 g Gaia Hops Pellet 11.9 Boil 5 min 7.98 9.8%
20 g Fusion20 g Fusion Hops Pellet 9.1 Boil 5 min 2.03 3.3%
30 g Tango30 g Tango Hops Pellet 7.7 Boil 5 min 2.58 4.9%
40 g Fusion40 g Fusion Hops Pellet 9.1 Whirlpool 20 min 3.64 6.5%
60 g Tango60 g Tango Hops Pellet 7.7 Whirlpool 20 min 4.62 9.8%
120 g Gaia120 g Gaia Hops Pellet 11.9 Whirlpool 20 min 14.28 19.5%
100 g Gaia100 g Gaia Hops Pellet 11.9 Dry Hop 5 days 16.3%
75 g Fusion75 g Fusion Hops Pellet 9.1 Dry Hop 5 days 12.2%
110 g Tango110 g Tango Hops Pellet 7.7 Dry Hop 5 days 17.9%
615 g / Kč 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Protafloc Fining Boil 10 min.
20 g Gelatin Fining Secondary 1 days
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 858 B cells required
Kč 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 305.2 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
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
37 L Infusion 66 °C 66 °C 60 min
76 °C 76 °C 15 min
33 L Fly Sparge 76 °C 76 °C 10 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 60.2 L. Suggest reducing initial water volume to 45.4 L and adding 14.8 L sparge/top-off.  
Strike water volume at mash thickness of 3.7 L/kg 35
Mash volume with grains 41.4
Grain absorption losses -9.6
Remaining sparge water volume (equipment estimates 35.7 L) 35.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 60.2 L) 60.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 51.1
Hops absorption losses (whirlpool, hop stand) -1.1
Going into fermentor 50
Total: 70.7  
Equipment Profile Used: System Default
 
Notes

Using dip hop instead of dry hop.
Diacetyl pause 18°C at the end of fermentation. Then add gelatine & start cold crashing <8°C for >48h.

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  • Last Updated: 2026-03-25 17:01 UTC