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221 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Tuesday April 10th 2018
1.072
1.016
7.4%
77.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 60.2%
0.75 kg Flaked Wheat0.75 kg Flaked Wheat 34 2 11.3%
0.70 kg German - Pilsner0.7 kg Pilsner 38 1.6 10.5%
0.70 kg United Kingdom - Pale 2-Row0.7 kg Pale 2-Row 38 2.5 10.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.5%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.6 First Wort 0 min 33.58 10%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 0 min 6.7%
25 g Citra25 g Citra Hops Pellet 2.6 Whirlpool at 82 °C 15 min 3.25 8.3%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Whirlpool at 82 °C 15 min 21.38 10%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Whirlpool at 82 °C 15 min 18.75 10%
25 g Citra25 g Citra Hops Pellet 2.6 Dry Hop 5 days 8.3%
70 g Galaxy70 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 23.3%
70 g Mosaic70 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 23.3%
300 g / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 11 9 144 104 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21.3
Mash volume with grains 25.7
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 12.6 L) 11.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 20
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Whirlpool @ 82°C - 15 min

Mix the dry hops and divide into three equal portions.
The first portion gets added after two days of active fermentation.
The second portion gets added at the end of fermentation.
The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

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  • Last Updated: 2018-04-16 13:08 UTC