Smithdown IPA - May - Beer Recipe - Brewer's Friend

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Smithdown IPA - May

164 calories 14 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Amron
Hop Utilization: 75%
Calories: 164 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Sunday February 25th 2018
1.054
1.009
5.9%
52.1
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 88.1%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 8%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 2.7%
0.07 kg United Kingdom - Munich0.07 kg Munich 37 6 1.1%
6.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Motueka25 g Motueka Hops Pellet 7 Boil 60 min 14.31 14.7%
50 g Galaxy50 g Galaxy Hops Leaf/Whole 14.25 Whirlpool at 75 °C 30 min 28.5 29.4%
15 g Vic Secret15 g Vic Secret Hops Leaf/Whole 15.5 Whirlpool at 75 °C 30 min 9.3 8.8%
50 g Galaxy50 g Galaxy Hops Leaf/Whole 14.25 Dry Hop 5 days 29.4%
20 g Motueka20 g Motueka Hops Pellet 7 Dry Hop 5 days 11.8%
10 g Vic Secret10 g Vic Secret Hops Leaf/Whole 15.5 Dry Hop 5 days 5.9%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Campden tab Water Agt Mash 0 min.
0.50 each Whirfloc tab Water Agt Boil 50 min.
0.50 tsp Yeast Nutrient Other Boil 50 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
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
Method: Dextrose       Amount: 120g       CO2 Level: 2.0 Volumes
 
Target Water Profile
Smithdown IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 10 16 50 160 11
7g Gypsum
3g Magnesium Sulphate
2g Calcium Chloride
2.5ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Bring strike to 67, dough in, stir, cover and wrap up. Let rest and temp drop for more fermentables and drier finish. Infusion -- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.3 L) 39.1
Mash volume with grains (equipment estimates 42.4 L) 43.3
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.3
Hops absorption losses (whirlpool, hop stand) -0.3
Volume into fermentor 25
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

[2x Packs US-05 - Rehydrate at Mash]
Pitch Sunday at 17c
Tue bump to 19c evening
Wed bump to 20c morning / Dry hop (weigh down)
Thur bump to 21c morning - Grav test
Friday to 22c morning - Grav test / Maybe cold crash if possible
Sat morn to 23c - Grav test / Cold crash to 2c
Bottle Sunday evening... If not, Monday evening...

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  • Last Updated: 2018-04-21 08:39 UTC