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ASAP Hoppy

11975 calories 1082.3 g 19 L
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Jan Erik Johansen
Calories: 11975 calories (Per 19L)
Carbs: 1082.3 g (Per 19L)
Created: Monday July 22nd 2019
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7.3%
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7,000 g German - Pilsner7000 g Pilsner 38 1.6 90.3%
300 g Flaked Oats300 g Flaked Oats 33 2.2 3.9%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1 3.2%
200 g Cane Sugar200 g Cane Sugar 46 0 2.6%
7,750 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 30 min 12.07 2.4%
75 g Citra75 g Citra Hops Pellet 13 Whirlpool at 80 °C 20 min 20.31 18.3%
75 g Mosaic75 g Mosaic Hops Pellet 12.5 Whirlpool at 80 °C 20 min 19.53 18.3%
50 g Azacca50 g Azacca Hops Pellet 11.6 Dry Hop 12 days 12.2%
50 g Idaho 750 g Idaho 7 Hops Pellet 13.3 Dry Hop 12 days 12.2%
50 g Azacca50 g Azacca Hops Pellet 11.6 Dry Hop 8 days 12.2%
25 g Citra25 g Citra Hops Pellet 13 Dry Hop 8 days 6.1%
50 g Idaho 750 g Idaho 7 Hops Pellet 13.3 Dry Hop 8 days 12.2%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 8 days 6.1%
410 g / kr 0.00
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 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
24 L Infusion -- 66 °C --
12 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 41.3 L) 39.9
Mash volume with grains (equipment estimates 46.1 L) 44.7
Grain absorption losses -7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 33.4 L) 32
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 24.8 L) 26
Hops absorption losses (whirlpool, hop stand) -0.8
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 25.3 L) 24
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

1st dry hopping at yeast pitch

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-18 13:38 UTC