Birks High Hops - Beer Recipe - Brewer's Friend

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Birks High Hops

243 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 120 min
Batch Size: 44 liters (ending kettle volume)
Pre Boil Size: 50.9 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Stone 4th Anniversary IPA, by Stone Brewing
Calories: 243 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Tuesday October 16th 2018
1.079
1.017
8.6%
155.4
15.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.53 kg Crisp Malting - Maris Otter Pale Ale Malt6.525 kg Maris Otter Pale Ale Malt 38 5.44 41.6%
6.53 kg Bestmalz - Pilsen Malt6.525 kg Pilsen Malt 38 3.31 41.6%
0.95 kg Thomas Fawcett - Pale Crystal Malt0.95 kg Pale Crystal Malt 34 73.22 6.1%
1.30 kg Brewferm - Spraymalt Light1.3 kg Spraymalt Light - (late boil kettle addition) 42 9.18 8.3%
0.40 kg Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0 2.5%
15.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
220 g Magnum220 g Magnum Hops Pellet 13.2 Boil at 100 °C 120 min 155.37 52.6%
88 g Centennial88 g Centennial Hops Pellet 9.4 Boil at 100 °C 0 min 21.1%
110 g Centennial110 g Centennial Hops Pellet 9.4 Dry Hop at 20 °C 7 days 26.3%
418 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
15.01 ml Lactic acid Water Agt Mash 1 hr.
6 g Table Salt Water Agt Mash 1 hr.
10 g Super Moss Fining Boil 10 min.
6 g WLN1000 Yeast Nutrition Other Boil 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 841 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Mangrove Jacks Carbonation Drops       Amount: 1 per 0,5 l bottle       CO2 Level: 2,35 Volumes
 
Target Water Profile
Birks High Hops
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 12 40 60 85 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56 L Temperature -- 66 °C 75 min
3.05 L Sparge -- 76 °C --
3.05 L Sparge -- 76 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.94 L. Suggest reducing initial water volume to 44.31 L and adding 11.54 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 65.24 L. Suggest reducing initial water volume to 36.16 L and adding 19.84 L sparge/top-off. 56
Strike water volume at mash thickness of 4 L/kg 56
Mash volume with grains 65.2
Grain absorption losses -14
Remaining sparge water volume 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 50.9
Volume increase from sugar/extract (late additions) 1.1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 39.1 L) 44
Estimated amount in fermentor 44
Total: 65.8  
Equipment Profile Used: System Default
 
Notes

5 packs of yeast in 3,5 l starter

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  • Last Updated: 2019-01-13 15:11 UTC