Simcosis - Columbus Ver - Beer Recipe - Brewer's Friend

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Simcosis - Columbus Ver

201 calories 17.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 15 min
Batch Size: 30.21 liters (ending kettle volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 201 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Sunday January 21st 2018
1.066
1.011
7.3%
0.0
6.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 kg United Kingdom - Maris Otter Pale4.6 kg Maris Otter Pale 38 3.75 57.1%
0.80 kg German - Wheat Malt0.8 kg Wheat Malt 37 2 9.9%
0.80 kg United Kingdom - Golden Naked Oats0.8 kg Golden Naked Oats 33 10 9.9%
0.26 kg Cane Sugar0.26 kg Cane Sugar - (late boil kettle addition) 46 0 3.2%
1.60 kg Bestmalz - chit1.6 kg chit 33 2.5 19.9%
8.06 kg / $ 0.00
 
Yeast
The Yeast Bay - Sigmund
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
35 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 171 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion -- 67 °C --
Quick Water Requirements
Water Liters
WARNING: Batch size mode 'kettle' requires full wort boil. Increase boil size to be greater than batch size.  
Total strike volume 37.7
Mash volume with grains 42.8
Grain absorption losses -7.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 29
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -1.4
Post boil volume (equipment estimates 27.7 L) 30.2
Estimated amount in fermentor 30.2
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Treat 33L water with campden tablet. Remove 9L after treatment

9L reserve with 0.6ml 60% lactic acid

24L mash with:

6ml 60% lactic acid
3.5g gypsum
5g epsom salt
5g calcium chloride

Estimated 5.35ph

Ca = 99.7
Mg = 22.5
Na = 4.0
Cl = 112.5
SO4 = 166.5
RA = -125.6

Top up kettle with reserved 9L water & boil = 30L boil

15 minute boil with whirflock & chiller

Chill to 70c & add steep hops, steep for 20 minutes, chill to 32c

transfer to 'Saurus

Connect 'Saurus to sanitised keg, and attach spunding set to 10 PSI

200g dry hop into SV during active ferment. Fermenting C02 purge SV for 24hrs. Remove spunding from SV and attach to Saurus. Transfer SV to fridge until racking.

Rack from Saurus to SV when FG, soft crash to 15c in fridge. 24hr dry hop at 15c, Crash to 2c thereafter.






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  • Last Updated: 2020-01-17 07:08 UTC