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Sumatra CDA

250 calories 26.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 150 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 65.8% (brew house)
Source: Ftba
Calories: 250 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Tuesday February 6th 2018
1.075
1.020
7.3%
126.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 34.8%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 23.2%
3 lb German - Rye3 lb Rye 38 3.5 17.4%
3 lb New Zealand - Brown Malt3 lb Brown Malt 34 90.36 17.4%
10 oz American - Black Barley10 oz Black Barley - (late boil kettle addition) 27 530 3.6%
10 oz German - Carafa III10 oz Carafa III - (late boil kettle addition) 32 535 3.6%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer2 oz Northern Brewer Hops Pellet 9.3 Boil 120 min 68.89 20%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.3 Boil 10 min 30.29 20%
2 oz Willamette2 oz Willamette Hops Pellet 5.9 Boil 10 min 14.53 20%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 5.9 Whirlpool 5 min 4.02 5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.3 Whirlpool 0 min 8.38 5%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.3 Dry Hop 2 days 15%
1.50 oz Willamette1.5 oz Willamette Hops Pellet 5.9 Dry Hop 2 days 15%
10 oz / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Brett
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Cincinnati water ran through full house filter and water softener and RO water mixed 50/50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Fly Sparge -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 11.92 g | 47.7 qt) 9.91 39.6  
Mash volume with grains (equipment estimates 13.3 g | 53.2 qt) 11.29 45.1  
Grain absorption losses -2.16 -8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.51 g | 38.1 qt) 7.5 30  
Boil off losses -3.75 -15  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 5.5 22  
Total: 9.91 39.6
Equipment Profile Used: System Default
 
Notes

18 hour cold steep on Rst Barley & Carafa III. (2.5 qts wtr)
30 min rest with remaining grains at 145. (7.5 gal wtr)
30 min rest at 155.
30 min mash out with added cold steep grain/liquid at 170.
Hot batch sparge with 2 gal
Bring to boil
Add bittering hops
Dryhop after fermentation has slowed
Cold crash (with gelatin) for 1 day after 2 weeks
76% Attenuation finishing at 1.017 (ABV-7.61%)
Primed with 3.5 oz corn sugar
Pitched Champagne yeast rehydrated in 1 cup RO water
Yield 13L

Notes:
3.5 inches of trub, possibly due to not cleaning the mash kettle before boiling. Next time vorlof until beer runs clear then transfer the sweet wart to secondary kettle to ensure a cleaner transfer to fermenter much higher yield of 1+ gallons.
Question: How do grains in fermenter effect flavor? Which if any styles would benefit?

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  • Last Updated: 2018-02-23 14:31 UTC