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chul_DIPA

238 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: chul
Calories: 238 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Thursday May 2nd 2019
1.077
1.020
7.5%
87.0
8.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.80 kg Briess - Brewers Malt 2-Row5.8 kg Brewers Malt 2-Row 37 1.8 82%
0.45 kg Briess - Caramel Malt - 40L0.45 kg Caramel Malt - 40L 35.4 40 6.4%
0.50 kg American - Carapils (Dextrine Malt)0.5 kg Carapils (Dextrine Malt) 33 1.8 7.1%
0.32 kg Briess - Dextrose0.32 kg Dextrose - (late boil kettle addition) 45.5 1 4.5%
7.07 kg / ₩ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Columbus28 g Columbus Hops Pellet 14.5 Boil 60 min 52.5 25%
28 g Simcoe28 g Simcoe Hops Pellet 12.4 Boil 30 min 34.5 25%
28 g Centennial28 g Centennial Hops Pellet 10.2 Boil 0 min 25%
28 g Centennial28 g Centennial Hops Pellet 10.2 Dry Hop at 22 °C 7 days 25%
112 g / ₩ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
₩ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 66 °C 60 min
18 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.3
Mash volume with grains 24.7
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 15.2 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.8 L) 25
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 32.7  
Equipment Profile Used: System Default
 
Notes
  • 실제 OG 값 1.081정도 나옴.(actually OG 1.081>1.077(est)}
  • 당초 스파징 계획은 15L 였으나, 실제 스파징을 진행했을때 14L 정도 스파징 진행시 프리 보일사이즈로 계획했던 25L를 초과해서 실제 스파징은 14L 진행함/물은 넉넉히 18L정도 끓임.(sparging 14L)
  • batch size는 당초 19L정도로 예상했으나, 약 18L 조금 넘는 수준 확보됨/계획한 스파징 15L를 다 했다면 19L의 batch size와 계획했던 OG값을 확보했을 것으로 판단됨. / boill time을 90분으로 진행하고 곡물의 물 흡수 등이 예상보다 많아 계획한 batch size를 얻지 못함.(real gained batch size 18L)
  • 드라이호핑은 발효 완료(7일) 후 7일간 실시(dry hopping 7 days)
  • 발효 공간 온도는 22도 유지 (fermenter temperature 22 C)
  • 수율은 정확히 얼마나 나올지 모름.
  • 드라이호핑은 다시백 이용 28g 진행
  • 실제 mash온도는 당초 66도 보다 1도 정도 낮은 65도 정도에서 진행됨.
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  • Last Updated: 2019-05-12 14:51 UTC