Hop Hog Wannabe - Beer Recipe - Brewer's Friend

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Hop Hog Wannabe

170 calories 15 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 67% (brew house)
Source: http://aussiehomebrewer.com/topic/80776-danos-all-
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Monday April 10th 2017
1.056
1.010
6.0%
61.4
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg American - Pale Ale5.5 kg Pale Ale 37 3.5 88%
0.60 kg Belgian - Munich0.6 kg Munich 38 6 9.6%
0.15 kg German - CaraMunich II0.15 kg CaraMunich II 34 46 2.4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pride of Ringwood25 g Pride of Ringwood Hops Pellet 12 Boil 60 min 34.25 7.7%
15 g Chinook15 g Chinook Hops Pellet 13 Boil 15 min 11.05 4.6%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 15 min 5.95 4.6%
15 g Pride of Ringwood15 g Pride of Ringwood Hops Pellet 12 Boil 15 min 10.2 4.6%
35 g Chinook35 g Chinook Hops Pellet 13 Boil 0 min 10.8%
35 g Cascade35 g Cascade Hops Pellet 7 Boil 0 min 10.8%
35 g Pride of Ringwood35 g Pride of Ringwood Hops Pellet 12 Boil 0 min 10.8%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop 9 days 15.4%
50 g Pride of Ringwood50 g Pride of Ringwood Hops Pellet 12 Dry Hop 9 days 15.4%
50 g Chinook50 g Chinook Hops Pellet 13 Dry Hop 9 days 15.4%
325 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 397 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
South Perth, Western Australia, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 7 72 116 25 106
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Dough in Temperature -- 38 °C --
Saccharification Rest Temperature -- 67 °C 60 min
Additional Rest Temperature -- 72 °C 10 min
Mash-out Rest Sparge -- 76 °C 10 min
13 L Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.7 L) 35.2
Mash volume with grains (equipment estimates 40.9 L) 39.3
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 23
Volume into fermentor 23
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Once the boil is up and the 0 minute hops are added, I immediately immersion chill to 70 deg to lock in the IBU's and stop isomerisation, then do a whirlpool for 15 mins prior to plate chilling into the fermenter. On revision 1 I didn't immersion chill straight away which resulted in a large overshoot in IBU's.

Dry hop for approximately 4 days toward the end of fermentation.

Fermented at 18 degrees. Diacetyl rest at 22 degrees once gravity hits 1.020.

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  • Last Updated: 2017-04-11 05:06 UTC