BRUT IPA (RifayBrew) (v23) - Beer Recipe - Brewer's Friend

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BRUT IPA (RifayBrew) (v23)

133 calories 11.4 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 70 min
Batch Size: 54 liters (fermentor volume)
Pre Boil Size: 64 liters
Pre Boil Gravity: 9.3 °P (recipe based estimate)
Efficiency: 73% (brew house)
Source: RifayBrew
Calories: 133 calories (Per 330ml)
Carbs: 11.4 g (Per 330ml)
Created: Monday November 5th 2018
11.0 °P
1.9 °P
4.8%
46.7
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Belgian - Pilsner4.5 kg Pilsner 37 1.6 42.9%
4.50 kg Belgian - Pale Ale4.5 kg Pale Ale 38 3.4 42.9%
1.50 kg German - Carapils1.5 kg Carapils 35 1.3 14.3%
10.50 kg / лв 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g El Dorado40 g El Dorado Hops Pellet 15.7 Boil 60 min 33.13 10.4%
90 g Summit90 g Summit Hops Pellet 14.3 Boil 5 min 13.54 23.4%
45 g Summit45 g Summit Hops Pellet 14.3 Boil 0 min 11.7%
150 g Summit150 g Summit Hops Pellet 14.3 Dry Hop 4 days 39%
60 g El Dorado60 g El Dorado Hops Pellet 15.7 Dry Hop 4 days 15.6%
385 g / лв 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Irish Moss Fining Boil --
10 g Gelatin Fining Secondary --
6 g Аmylase Fining Secondary 4 min.
12 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
-
лв 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Temp rest Temperature -- 64 °C 50 min
Temp rest Temperature -- 72 °C 20 min
Mashout Temperature -- 78 °C 10 min
20 L Fly Sparge -- 78 °C 20 min
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 61.53 L. Suggest reducing initial water volume to 45.4 L and adding 16.13 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 82.33 L. Suggest reducing initial strike volume to 38.47 L and adding 36.93 L sparge/top-off. 75.4
Strike water volume (equipment estimates 72.9 L) 75.4
Mash volume with grains (equipment estimates 79.9 L) 82.3
Grain absorption losses -10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 61.5 L) 64
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 54
Volume into fermentor 54
Total: 75.4  
Equipment Profile Used: System Default
 
Notes
  • Глюко амилаза (амилоглюкозидаза) - http://beer-bg.com/index.php?main_page=product_info&cPath=11_15&products_id=59
  • На 18гр бях мисля че до 20 няма да излезе нищо страшно;
  • Та сухо на 17литра да кажем 150гр мосаик/екуанот
  • Сухото след 4тия ден за още 4-5;
  • Тунинг гипс на 100тарката една супена 17гр ми идва по калкулатор;
  • Амилаза - 3 мл на канта;
    Preboil: 8,5p
    OG:11p zaharomer, 9,5p refractometer
    FG: zaharomer -0,5, refractometer 3.1-3.2, -1,5 after correction

    Refractometer: OG 10.5, FG -0.89(corrected), ABV: 5.78%

    Zahatomer: OG:11, FG:-0.5, ABV: 5,8
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  • Last Updated: 2018-12-14 17:02 UTC