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American IPA

170 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Friday November 20th 2015
1.056
1.010
6.1%
59.6
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.30 kg Torrified Wheat0.3 kg Torrified Wheat 36 2 6.8%
0.10 kg American - Caramel / Crystal 40L0.1 kg Caramel / Crystal 40L 34 40 2.3%
4 kg United Kingdom - Maris Otter Extra Pale4 kg United Kingdom - Maris Otter Extra Pale 38 1.9 90.9%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Leaf/Whole 12.4 Boil 60 min 30.81 14.3%
20 g Cascade20 g Cascade Hops Leaf/Whole 4.7 Boil 20 min 7.07 14.3%
10 g Simcoe10 g Simcoe Hops Leaf/Whole 14 Boil 10 min 6.31 7.1%
20 g Columbus20 g Columbus Hops Leaf/Whole 12.4 Boil 5 min 6.14 14.3%
20 g Cascade20 g Cascade Hops Leaf/Whole 4.7 Boil 5 min 2.33 14.3%
20 g Simcoe20 g Simcoe Hops Leaf/Whole 14 Boil 5 min 6.94 14.3%
10 g Columbus10 g Columbus Hops Leaf/Whole 12.4 Dry Hop 3 days 7.1%
10 g Cascade10 g Cascade Hops Leaf/Whole 4.7 Dry Hop 3 days 7.1%
10 g Simcoe10 g Simcoe Hops Leaf/Whole 14 Dry Hop 3 days 7.1%
140 g / $ 0.00
 
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:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 12 21 79 161 99
4,64 grams Gypsum and 1,71 grams Calcium Chloride added to mash water

3 ml lactic acid 80% was added to Mash water, but added after heating. Read that it should be added before. So mash pH might have been a bit lower. estimated 5.38 at room temperature. A bit low, but beer is real bright, might be okey.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.4 L Infusion -- 67 °C 80 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.6 L) 21.3
Mash volume with grains (equipment estimates 31.5 L) 24.2
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 17
Volume into fermentor 17
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Mashed at 67 degrees Celcius, 2/3rds added at first with all salt and 1ml lactic acid. After 30 min the remaining 1/3rds water without salts but 1ml lactic acid was added with temperature to get mash up to 67 degree again. Had just lost 1-2 degrees since insulated with blankets. Mashed in total for about 80 minutes. No sparge.

First wort hopping with all the 60min hops. Forgot to use irish moss in boil. Added yeast nutrient as wort was cooling in water bath, two different pots so cooling went fast. Hops strained away to fermenter but lots of trub went into fermenter. Measured 1.062 OG @30 degrees C, temperature corrected and water added for OG 1.056.

Fermented until primary almost complete gravity at 1.012, at 16 degree Celcius, green beer was then at 18 degree Celcius. Then fermented for a week at 21 degrees Celcius, reaching 1.010.

Dryhopped in bag for 3 days. Hops removed, 1/2 tsp gelatin in hot water added, and cold crashed at 0-5 Degrees celcius for a week. To be dry hopped again before bottling.

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  • Last Updated: 2015-12-04 13:52 UTC