Brewstore - Northern Chaos God (Sour IPA) - Beer Recipe - Brewer's Friend

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Brewstore - Northern Chaos God (Sour IPA)

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JH
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Friday May 11th 2018
1.053
1.012
5.4%
8.2
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 65.4%
1.22 kg United Kingdom - Golden Naked Oats1.22 kg Golden Naked Oats 33 10 19.9%
0.90 kg German - Wheat Malt0.9 kg Wheat Malt 37 2 14.7%
6.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Ekuanot100 g Ekuanot Hops Pellet 14.25 Whirlpool at 72 °C 30 min 5.7 40%
50 g Simcoe50 g Simcoe Hops Pellet 12.7 Whirlpool at 72 °C 30 min 2.54 20%
100 g Ekuanot100 g Ekuanot Hops Leaf/Whole 14.25 Dry Hop 5 days 40%
250 g / $ 0.00
 
Yeast
The Yeast Bay - Sigmund's Voss Kveik
Amount:
1 Each
Cost:
Attenuation (avg):
80.5%
Flocculation:
High
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
TYB Hazy Daze & Lactobacillus blend TYB
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh EH3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 1 4 6 13 21
2g gypsum
4ml PA
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L -- -- 69 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.3
Mash volume with grains 19.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 23.2 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.5 L) 26
Boil off losses -5.7
Post boil Volume 25.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 25
Total: 33  
Equipment Profile Used: System Default
 
Notes

Pitch yeast day 1: 11/5/18 @ 19C
Pitch lacto day 3:
Check PH day 7 to see if soured
If soured whirlpool tea 200g hops - add to fermenter along with dry hops for 5 days.

Lacto starter in 800ml wort, 100ml apple juice 2.5g chalk media for 3 days prior to pitching.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-11 15:36 UTC