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Klaus brau kitchen ipa

207 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BYO mars/avril 2015
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday May 2nd 2017
1.063
1.012
6.7%
43.9
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 36.7%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 27.5%
2.40 lb American - Vienna2.4 lb Vienna 35 4 22%
0.48 lb American - Caramel / Crystal 40L0.48 lb Caramel / Crystal 40L 34 40 4.4%
6.40 oz American - Wheat6.4 oz Wheat 38 1.8 3.7%
10 oz Dry Malt Extract - Extra Light10 oz Dry Malt Extract - Extra Light 42 2.5 5.7%
10.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 14 Boil 60 min 43.86 25.9%
1 oz Centennial1 oz Centennial Hops Pellet 7.4 Boil 0 min 37%
0.80 oz Cascade0.8 oz Cascade Hops Pellet 7 Boil 0 min 29.6%
0.20 oz Magnum0.2 oz Magnum Hops Pellet 14 Boil 0 min 7.4%
2.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g iriss moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Montreal
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 8 15 27 24 113
4 g gypsiun
1 g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Sparge -- 175 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.86 15.4  
Mash volume with grains 4.68 18.7  
Grain absorption losses -1.29 -5.1  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 6.1 g | 24.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4.5 18  
Going into fermentor 4.5 18  
Total: 7.99 31.9
Equipment Profile Used: System Default
 
Notes

Note - Bien attacher tube refroidisseur
Note2 - récipient pour surplus du mout du cooler au chaudron

environ 170 dans chaudron stainless
163 dans cooler
152 après la mise du grain

ph mash après 15 min 5.2

Brassage après 30 minutes du mash

Sparge ajout 165 et 10 autres mi

Calcul du boil 1.50 et ajout de 10 oz malt extract pale pour obtenir un potentiel de 6.12

ph boil after 30 min 4.8

Tourbillon 20 min

Gravité finale 1.056 pour 4,75 gal ds fermenteur (6 % alchool si fin 1.010)

SAfale starter 26 degré et 17 grames pour 170 grammes d'eau

  • Fermenteur 0 min - 24 degree
  • Fermenteur 24h = 20 deg + gaz forte production - ambiant temp 16 deg

  • Gravité finale 1.010 et ph 4.0
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-05-16 02:42 UTC