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Vermont IPA V2

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 13.7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday February 26th 2016
1.051
1.014
4.9%
57.1
9.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.05 lb Canadian - Pale 2-Row22.05 lb Pale 2-Row 36 1.75 82.3%
1.10 lb Flaked Wheat1.1 lb Flaked Wheat 34 2 4.1%
2.20 lb American - Carapils (Dextrine Malt)2.2 lb Carapils (Dextrine Malt) 33 1.8 8.2%
0.35 lb German - Acidulated Malt0.35 lb Acidulated Malt 27 3.4 1.3%
1.10 lb Flaked Barley1.1 lb Flaked Barley 32 2.2 4.1%
26.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Columbus1.2 oz Columbus Hops Pellet 15 Boil 60 min 28.27 5.7%
113.50 g Azacca113.5 g Azacca Hops Pellet 15 Hopback at 185 °F 0 min 14.39 18.9%
113.50 g Vic Secret113.5 g Vic Secret Hops Pellet 15 Hopback at 185 °F 0 min 14.39 18.9%
170 g Azacca170 g Azacca Hops Pellet 15 Dry Hop 10 days 28.3%
56.50 g Azacca56.5 g Azacca Hops Pellet 15 Dry Hop 3 days 9.4%
113.50 g Vic Secret113.5 g Vic Secret Hops Pellet 15 Dry Hop 3 days 18.9%
601.02 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 448 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Gypsum & Cacl & acide phosphorique pour ajuster le PH de du mash. Le Malt acidulé servira d'ajustement final si notre PH est trop haut.

12g cacl
12g gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35.5 qt sparge max a 75C ph 5.2-5.6 Temperature -- 154 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.1 gal (60.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.1 gal (12.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.71 34.8  
Mash volume with grains 10.85 43.4  
Grain absorption losses -3.35 -13.4  
Remaining sparge water volume (equipment estimates 9.99 g | 39.9 qt) 8.59 34.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.1 g | 60.4 qt) 13.7 54.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 12.8 51.2  
Hops absorption losses (hopback) -0.3 -1.2  
Going into fermentor 12.5 50  
Total: 17.3 69.2
Equipment Profile Used: System Default
 
Notes

IPA VERMONTOISE

Le but principal est d'écouler notre houblon qui est moins frais.

Inspiration : http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

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VERSION 2

Même grain bill, différents houblons. Un peu moins d'amerisant a 60 minutes. La balance a 10 minutes. J'ai conservé les mêmes quantités pour les dry hop, au besoin on ajustera après le premier dry hop si c'est déjà ultra fruité.

Mash ph 5.8
Mash de 1h15 avec probleme de filtration
1.051 OG



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  • Last Updated: 2016-07-29 22:26 UTC