Cold Ass IPA - Beer Recipe - Brewer's Friend

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Cold Ass IPA

208 calories 14.7 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 34 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 38 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 80% (brew house)
Source: G
Calories: 208 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Friday December 14th 2018
1.069
1.007
8.1%
119.3
3.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg US - Pale 2-Row6 kg Pale 2-Row 37 1.8 66.7%
2 kg Rice2 kg Rice 35.5 1 22.2%
1 kg Cane Sugar1 kg Cane Sugar 46 0 11.1%
9 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz El Dorado4 oz El Dorado Hops Pellet 15.7 Boil at 100 °C 30 min 88.93 14.3%
8 oz Chinook8 oz Chinook Hops Leaf/Whole 13 Hop Stand at 87 °C 20 min 30.35 28.6%
8 oz Chinook8 oz Chinook Hops Pellet 13 Dry Hop 0 days 28.6%
8 oz Mosaic8 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 28.6%
28 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 35 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 200 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
5g of table salt in small beer keg (12 g if gose)


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
46 L 46L is correct at 70c strike Infusion 70 °C 64 °C 600 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 16
Mash volume with grains 21.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 30.8 L) 32.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 38.6 L) 40
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 35.1 L) 38
Hops absorption losses (whirlpool, hop stand) -1.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 36.9 L) 34
Total: 48.3  
Equipment Profile Used: System Default
 
Notes



------------------------
"Sparge" with 19L of 80c of 2.5 ml preacidified water.

Ideas : For this small "no boil" beer: ~ 1.030

  • Session stout (.75lb roasted barley to mash, flaked barley + 2 oz / 4L boiled hop tea, no acidification)

  • NEIPA session (lb of light crystal, pound of oats to mash + 2 oz designer hops in KEGpool @ 77c + 5g sea salt in keg + voss)

  • BerlinerWeise - (1 pound of wheat + L planatrum for 24-48 hours @36c, raise to 170f, cool, then kveik + 5g of sea salt)

    DLC (+2oz of low alpha acid noble hop in whirlpool -OR- 1oz chinook 2L water parboil in mash) + neutral yeast)

    Bitter? (1lb crystal 80 to mash? + pinch of choco malt? + english yeast)

    Prep keg: 10g nute, floating diptube
    ---------------------------




    Day 4 in fridge
    Day 5 top up hop tea (2-4oz 66-77c in 1.2L of water for 1 hour w/ sous vide in French Press). Split between first beer + second beer.
    2ml of hop abstraxt?

    Day 6 or 7 ...
    IPA keg: gelatin + absorbic acid
    Other keg: 60mL of glycerine + absorbic acid
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  • Last Updated: 2024-01-17 16:41 UTC