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Northdown Englsh IPA - Beer 35

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 35.5 liters (fermentor volume)
Pre Boil Size: 36 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Mig
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday August 24th 2015
1.055
1.014
5.3%
48.6
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg United Kingdom - Maris Otter Pale6.5 kg Maris Otter Pale 38 3.75 80%
750 g American - Victory750 g Victory 34 28 9.2%
500 g United Kingdom - Cara Malt500 g Cara Malt 35 17.5 6.2%
250 g Torrified Wheat250 g Torrified Wheat 36 2 3.1%
120 g Corn Sugar - Dextrose120 g Corn Sugar - Dextrose 46 0.5 1.5%
8,120 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galena30 g Galena Hops Leaf/Whole 13 First Wort 0 min 14.81 9.1%
20 g Northdown20 g Northdown Hops Leaf/Whole 8.15 First Wort 0 min 6.19 6.1%
50 g Northdown50 g Northdown Hops Leaf/Whole 8.15 Boil 15 min 12.68 15.2%
50 g fuggles50 g fuggles Hops Leaf/Whole 3.96 Boil 5 min 2.48 15.2%
30 g Northdown30 g Northdown Hops Leaf/Whole 8.15 Whirlpool at 80 °C 30 min 6.89 9.1%
50 g fuggles50 g fuggles Hops Leaf/Whole 3.96 Whirlpool at 80 °C 30 min 5.58 15.2%
100 g Northdown100 g Northdown Hops Pellet 8.15 Dry Hop 5 days 30.3%
330 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g protofloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose @ 18C       Amount: 120g @ 31L       CO2 Level: 1.80 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Gypsum 6g
Epson salt 1g
Cal Chlor 6g
Baking Soda 1g
Lactic Acid 10ml +3ml at boil + 2ml at 1st racking

Achieved at 45L Mash/Sparge (in brackets achieved after 6L water up at racking/bottling)

Ca-93(84), Mg-4.2(3.9), Na-14(13.4), CL-78(69.7),S04-92(92), HC03-0.57, Alkalinity= -11(-17.4)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 68 °C 90 min
17 L Infusion -- 71 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 28
Mash volume with grains 33.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 23.2 L) 16.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 42.4 L) 36
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 35.9
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 35.5
Total: 44.8  
Equipment Profile Used: System Default
 
Notes

500 Billion Cells added from slury (target pitch 491)

Estimated Mash pH = 5.35
Pre-boil pH = 5.42
3ml lactic acid = 5.36
Post-boil pH = 5.00
pre-water Beer pH = 4.30 (09-09-15)

At 31.5L
OG = 1060
FG = 1015
ABV = 5.88%
IBU = 55.27
SRM = 9.33
pH = 4.30

at 34.5L (09-09-15)3l Sterile water added.
pH = 4.28

At 35.5L (1L+120g dextrose. Beer pH 4.31
OG = 1055
FG = 1014
ABV = 5.34%
IBU = 48.62
SRM = 8.60
pH = 4.31

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  • Last Updated: 2015-09-16 11:55 UTC