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La ruée vers l'or

177 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Christian Lafrance
Calories: 177 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Sunday April 30th 2017
1.057
1.018
5.1%
49.2
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.38 kg United Kingdom - Pearl3.384 kg Pearl 37 2.1 58.3%
1.50 kg American - White Wheat1.5 kg White Wheat 40 2.8 25.8%
0.20 kg United Kingdom - Carastan (30/37)0.2 kg Carastan (30/37) 35 34 3.4%
0.20 kg Canadian - Honey Malt0.2 kg Honey Malt 37 25 3.4%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 4.3%
0.27 kg Lactose (Milk Sugar)0.2734 kg Lactose (Milk Sugar) 41 1 4.7%
5.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g citra15 g citra Hops Pellet 13 Boil 60 min 22.32 15.3%
15 g simcoe15 g simcoe Hops Pellet 9.1 Boil 30 min 12.01 15.3%
30 g Cascade30 g Cascade Hops Pellet 7.65 Whirlpool at 75 °C 0 min 4.99 30.6%
10 g simcoe10 g simcoe Hops Pellet 9.1 Whirlpool at 75 °C 0 min 1.98 10.2%
28 g citra28 g citra Hops Pellet 13 Whirlpool 0 min 7.91 28.6%
98 g / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 166.7g       CO2 Level: 2.6 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 63 °C 60 min
mash out Temperature -- 75 °C 10 min
13.5 L Sparge -- 70 °C --
Starting Mash Thickness: 3.45 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.1
Mash volume with grains 22.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.4 L) 15.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.2 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 23
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Brassé le 6 mai 2017
O.G.: 1058
F.G.: 1010

Dry hop 3 jours el dorado 80 g
Dry hop 2 jours el dorado 80 g
Dry hop 1 jour el dorado 60 g

cold crash 2 jours 8 C

Donne 5.5 gallons

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  • Last Updated: 2017-06-04 23:49 UTC