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Tough Love

9608 calories 813.6 g 19 L
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Beer Stats
Method: Extract
Style: Specialty IPA: White IPA
Boil Time: 2 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 3 liters
Post Boil Size: 2.7 liters
Pre Boil Gravity: 1.441 (recipe based estimate)
Post Boil Gravity: 1.490 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 9608 calories (Per 19L)
Carbs: 813.6 g (Per 19L)
Created: Monday September 23rd 2019
1.055
1.009
6.0%
0.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Liquid Malt Extract - Pilsen1500 g Liquid Malt Extract - Pilsen 35 2 32.6%
600 g Cane Sugar600 g Cane Sugar 46 0 13%
300 g Passionfruit300 g Passionfruit 5 0 6.5%
2,200 g Mangrove Jack's - Hopped extract - Bavarian Wheat2200 g Hopped extract - Bavarian Wheat 35 12 47.8%
4,600 g / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Idaho 7100 g Idaho 7 Hops Pellet 13.3 Dry Hop 8 days 100%
100 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Habanero Spice Boil 2 min.
300 g Passionfruit puree Flavor Primary 8 days
30 ml Isomerised hop extract Flavor Boil 2 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates -0.4 L) -0.3
Volume increase from sugar/extract (early additions) 3.3
Pre boil volume (equipment estimates 2.9 L) 3
Boil off losses -0.2
Post boil volume 2.7
Top off amount 21.3
Going into fermentor 24
Total: 21  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place extract in hot water for 20 minutes. Chop three habanero chilies and put in a hop bag. Use gloves. Bring 3 litres of water to a boil, and add sugar, hop extract and the habanero bag. Boil for a couple of minutes. Transfer to fermentor. Add liquid extract. Stir. Fill up with cold tap water (total 23,7 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch two packs of yeast. Add dry hops and passionfruit puree after 3 days.

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  • Public: Yup, Shared
  • Last Updated: 2019-10-24 09:20 UTC