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English IPA

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Beruski
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Wednesday May 2nd 2018
1.062
1.014
6.2%
50.6
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 92.3%
0.50 kg Flaked Rye0.5 kg Flaked Rye 36 2.8 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Admiral10 g Admiral Hops Pellet 14.5 Boil 55 min 18.11 20%
5 g Admiral5 g Admiral Hops Pellet 14.5 Boil 50 min 8.8 10%
5 g Admiral5 g Admiral Hops Pellet 14.5 Boil 45 min 8.5 10%
5 g Chinook5 g Chinook Hops Pellet 13 Boil 15 min 4.12 10%
10 g Chinook10 g Chinook Hops Pellet 13 Boil 10 min 6.02 20%
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 10 min 3.94 20%
5 g Challenger5 g Challenger Hops Pellet 8.5 Boil 5 min 1.08 10%
50 g / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash-in Infusion -- 40 °C 10 min
20 L Protein rest Temperature -- 50 °C 10 min
20 L Beta amylase Temperature -- 64 °C 40 min
20 L Alpha amylase Temperature -- 72 °C 30 min
20 L Mash-out Temperature -- 78 °C 2 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 13.9 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

The mash guidelines are based on an earlier recipe of an India Black Ale with a bit of wheat and rye. Mash-in step's temperature and time is just a suggestion, and involves somewhat of a protein rest. Another suggestion is the possibility of decoction to improve color and body, and variable mash thickness to improve saccharification.

Fermentation temperature should be held around 19 to 20 deg.C, as a rough estimation. Yeast pitch-in should be approximately 2 degrees lower than fermentation temp. to avoid a burst of sugar consumption. Ideally, before the cold crash the temperature should be raised to ~22 deg.C to re-absorb some trash that builds-up.

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  • Last Updated: 2018-05-08 23:59 UTC