Gypsyale - Beer Recipe - Brewer's Friend

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Gypsyale

221 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Great Unknown Brewing Co.
Calories: 221 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Tuesday January 16th 2018
1.071
1.022
6.4%
84.0
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 76.9%
150 g German - Melanoidin150 g Melanoidin 37 25 7.7%
200 g United Kingdom - Dextrine Malt200 g Dextrine Malt 33 1.8 10.3%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) 41 1 5.1%
1,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g First Gold15 g First Gold Hops Pellet 7.5 Boil 60 min 48.7 16.7%
30 g First Gold30 g First Gold Hops Pellet 7.5 Boil 10 min 35.32 33.3%
45 g First Gold45 g First Gold Hops Leaf/Whole 7.5 Dry Hop 7 days 50%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
350 g Peaches Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
26 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.6
Mash volume with grains 6.8
Grain absorption losses -1.9
Remaining sparge water volume (equipment estimates 9.1 L) 6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 11.9 L) 9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 6
Going into fermentor 6
Total: 11.7  
Equipment Profile Used: System Default
 
Notes

OG: 1.054
FG: 1.004
ABV: 6.4%
Efficiency: 56%
Brew date: 19/01/2018

This'll be the last brew I do this side of the solstice. The idea being that I produced a fairly strong English Pale which would be stored until I return home from travelling where it'll be enjoyed in the mid summer sun. Unsure how I'm going to bottle this yet. Corked bottles are an idea, but that means they'll have to be wrapped in some kind of paper to avoid skunking.

I may dry hop, depending on how it's aroma is, but the meladoinin malts may leave no point in that. 2 tins of peaches were added as well as a tin of strawberries along with the light syrup they came in.

Dry hop date: 29/01/2018

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  • Last Updated: 2018-01-30 10:56 UTC