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Mikklan New England IPA small batch

172 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday February 5th 2017
1.056
1.013
5.7%
25.2
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,500 g United Kingdom - Maris Otter Pale2500 g Maris Otter Pale 38 3.75 62.5%
600 g American - White Wheat600 g White Wheat 40 2.8 15%
600 g Flaked Oats600 g Flaked Oats 33 2.2 15%
150 g American - Carapils (Dextrine Malt)150 g Carapils (Dextrine Malt) 33 1.8 3.8%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 3.8%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Whirlpool at 90 °C 20 min 7.33 4.8%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Whirlpool at 90 °C 20 min 8.33 4.8%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Whirlpool at 90 °C 20 min 9.5 4.8%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 10 days 14.3%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 10 days 14.3%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop 10 days 14.3%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 5 days 14.3%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 14.3%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 14.3%
210 g / $ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
8 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 13.8 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 20
Boil off losses -5.7
Post boil Volume 15.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 15
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

First dry hopping is performed 4 days after brewing day. Second dry hopping is done after 9 days. Room fermantion temperature is 16 degrees untill storm fermentation is over, then the temperature is increased to 20 degrees.
Yeast starter is to be made. use 200 g. of light spray malt and 2L water. One package og yeast is enough if starter is made.
Based on normal Norwegian water the following water adjustement can be done: Gypsum (Kalsiumsulfat/CaSO4) 15.00 g 60 min Mash Water Agent, and Kalsiumklorid (CaCl) 11.00 g 60 min Mash Water Agent.

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  • Last Updated: 2017-03-22 19:51 UTC