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PULP US-05

553 calories 55.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 67% (ending kettle)
Calories: 553 calories (Per 500ml)
Carbs: 55.8 g (Per 500ml)
Created: Monday June 10th 2019
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Triple NEipa

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OG: 1.096 FG: 1.023 ABV: 9.6% IBU: 66

1.117
1.029
11.4%
62.1
8.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.38 kg Crisp Malting - Finest Maris Otter5.375 kg Finest Maris Otter 38 3 54.4%
0.81 kg Flaked Oats0.812 kg Flaked Oats 33 2.2 8.2%
0.40 kg Crisp Malting - Cara Gold malt0.4 kg Cara Gold malt 34 14 4.1%
1.38 kg Crisp Malting - Pale Wheat Malt1.375 kg Pale Wheat Malt 38.7 2 13.9%
0.41 kg Corn Sugar - Dextrose0.41 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 4.2%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 5.1%
1 kg Corn Sugar - Dextrose1 kg Corn Sugar - Dextrose 42 0.5 10.1%
9.87 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 17.74 3.8%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Boil 10 min 11.35 8%
50 g Chinook50 g Chinook Hops Pellet 13 Boil 10 min 23.23 16%
30 g Ekuanot30 g Ekuanot Hops Pellet 14.25 Dry Hop 0 days 9.6%
20 g Chinook20 g Chinook Hops Pellet 13 Dry Hop 0 days 6.4%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Dry Hop 0 days 9.6%
25 g Citra25 g Citra Hops Pellet 11 Boil 10 min 9.83 8%
60 g Simcoe60 g Simcoe Hops Pellet 12.7 Dry Hop 0 days 19.2%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 0 days 19.2%
312 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
12 ml Lactic acid Water Agt Mash 0 min.
3.50 g Table Salt Water Agt Boil 0 min.
11.20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 230 10 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash Out Infusion 67 °C 72 °C 15 min
17 L Sparge 75 °C 72 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.1
Mash volume with grains 34.3
Grain absorption losses -8
Remaining sparge water volume 6.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 26 L) 28
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 22 L) 20
Estimated amount in fermentor 20
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Dry hop rouse and crash to zero. Keep hop contact time to less than 72 hours if possible.

Salt is added to the boil and the Calcium Chloride to the Mash

Mash should be 5.2-5.3 at 20 degrees C. Pre-boil 5-5.1, post boil 4.9-5.05, sparge 5.5-6, post ferment 4.3, post dry hop 4.5-4.8.

Do not hunt for biotransformation, wait for the ferment to finish, make sure it passes a forced diacetyl test, soft crash to 15 and then dry hop.

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  • Last Updated: 2021-01-20 09:32 UTC