G83 Wham! - Tropical IPA - Beer Recipe - Brewer's Friend

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G83 Wham! - Tropical IPA

258 calories 23.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JH
Calories: 258 calories (Per 330ml)
Carbs: 23.9 g (Per 330ml)
Created: Tuesday February 19th 2019
1.084
1.017
8.7%
66.6
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Maris Otter Pale12 kg Maris Otter Pale 38 3.75 75%
3 kg United Kingdom - Wheat3 kg Wheat 37 2 18.8%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 46 0.5 6.3%
16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Citra100 g Citra Hops Leaf/Whole 13.7 Boil at 80 °C 30 min 1.29 7.1%
100 g Citra100 g Citra Hops Leaf/Whole 13.7 Whirlpool at 99 °C 45 min 29.15 7.1%
200 g El Dorado200 g El Dorado Hops Leaf/Whole 13.6 Whirlpool at 80 °C 30 min 17.36 14.3%
200 g Galaxy200 g Galaxy Hops Leaf/Whole 14.7 Whirlpool at 80 °C 30 min 18.77 14.3%
400 g Citra400 g Citra Hops Pellet 11 Dry Hop 4 days 28.6%
200 g El Dorado200 g El Dorado Hops Pellet 15.7 Dry Hop 4 days 14.3%
200 g Motueka200 g Motueka Hops Pellet 7 Dry Hop 4 days 14.3%
1,400 g / $ 0.00
 
Yeast
Omega Yeast Labs - Tropical IPA OYL-200
Amount:
2 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
24 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 475 B cells required
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Low
Optimum Temp:
21 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 475 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
16g calcium chloride
4g salt
4g gypsum

8ml LA in mash - Mash PH 5.35
4ml LA in HLT - kettle PH 5.25
4ml LA in end boil kettle - PH 5.1 post whirlpool hops
PH in FV 5.15
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Temperature -- 68.5 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.7 L. Suggest reducing initial water volume to 45.4 L and adding 10.3 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.4 L. Suggest reducing strike water volume to 35.5 L and adding 2 L sparge/top-off. 37.5
Strike water volume at mash thickness of 2.5 L/kg 37.5
Mash volume with grains 47.4
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 33.5 L) 33.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 55.7 L) 56
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 49.5
Hops absorption losses (whirlpool, hop stand) -2.5
Going into fermentor 47
Total: 71.3  
Equipment Profile Used: System Default
 
Notes

20.02.2019

SG 1.046 on 24.02.2019

Tested 2.03.2019 SG @ 1.030 added 1kg sugar
Tested 7.03.2019 SG @ 1.026
Tested 14.03.2019 SG @ 1.020

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  • Last Updated: 2019-03-17 15:42 UTC