Focal Banger | The Alchemist (Approximation) Braumeister 20L - Beer Recipe - Brewer's Friend

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Focal Banger | The Alchemist (Approximation) Braumeister 20L

198 calories 17.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 198 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday May 1st 2017
1.065
1.012
7.0%
59.7
5.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 84.7%
200 g German - CaraHell200 g CaraHell 34 11 3.4%
500 g German - Pale Wheat500 g Pale Wheat 39 1.5 8.5%
200 g Turbinado200 g Turbinado - (late boil kettle addition) 44 10 3.4%
5,900 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Pellet 11 Boil 20 min 19.82 7.1%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Boil 20 min 22.52 7.1%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool at 80 °C 20 min 8.12 14.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 9.23 14.3%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop at 20 °C 5 days 57.1%
350 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 each Yeast Nutrient Fining Boil 10 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 250 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.41 g/l
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 8 139 93 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Temperature -- 52 °C --
Protein Infusion -- 52 °C 5 min
Mash Infusion -- 67 °C 90 min
Mash out Infusion -- 78 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.9 L) 31.6
Mash volume with grains (equipment estimates 37.7 L) 35.4
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 21
Total: 31.6  
Equipment Profile Used: System Default
 
Notes

BIAB method for Braumeister 20l, efficiency 70 %
total Water: 28l.
(Hoppy NEIPA Juice, its a cloudy beer)

25l to mash / Mash PH 5.4/5.5
No sparge
Boil Ph: 5.2

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 22c˚"7/10 days"

Dry Hop "5 days" 22c˚
150g citra
5 days, Cold crash before packaging

Last Updated and Sharing
 
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  • Last Updated: 2019-07-16 23:18 UTC