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홉깨비 Double IPA

185 calories 19.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 22.4 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Saturday May 18th 2019
1.060
1.016
5.7%
119.1
32.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Pale Ale7 kg Pale Ale 39 2.3 89.7%
450 g American - Chocolate450 g Chocolate 29 350 5.8%
350 g German - CaraAroma350 g CaraAroma 34 130 4.5%
7,800 g / ₩ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Bravo28 g Bravo Hops Pellet 15.5 Boil 60 min 54.32 20%
28 g Columbus28 g Columbus Hops Pellet 15 Boil 30 min 40.4 20%
28 g Nugget28 g Nugget Hops Pellet 14 Boil 15 min 24.35 20%
28 g Centennial28 g Centennial Hops Pellet 10 Aroma 0 min 20%
28 g Citra28 g Citra Hops Pellet 11 Dry Hop 7 days 20%
140 g / ₩ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tab Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-56
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
₩ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.6 oz / .66 C       CO2 Level: 2.25 Volumes
 
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
25 L Mash In Temperature 73 °C 67 °C 60 min
Mash OUT Temperature 76 °C 76 °C 10 min
7 L Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.4
Mash volume with grains 28.5
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 12.4 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 20.8 L) 22.4
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.4 L) 20.8
Total: 37.1  
Equipment Profile Used: System Default
 
Notes

Add the pureed mango and habanero to the boil with about 5 minutes left. When transferring to the primary do NOT strain the wort.

One week in primary

Add mango juice, sliced habanero and dry hops when transferring to the secondary.

Two Weeks in secondary

OG 1.065
FG 1.009
ABV 7.35%

OG 1.080 - lots of sediment
FG 1.012
ABV 8.9%

Batch - San Diego Super Yeast - Very little pepper flavor or heat
OG 1.070
FG 1.010
ABV 7.9%

OG 1.084
FG 1.012
ABV 9.5%

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  • Last Updated: 2024-06-13 13:47 UTC