Session IPA - Beer Recipe - Brewer's Friend

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Session IPA

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.183 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Thursday March 26th 2020
1.050
1.012
5.1%
16.7
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 72.7%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 18.2%
0.50 kg United Kingdom - Dextrine Malt0.5 kg Dextrine Malt 33 1.8 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g olicana20 g olicana Hops Pellet 7.9 Boil 15 min 6.59 4.9%
68 g motueka68 g motueka Hops Pellet 7.6 Whirlpool at 77 °C 10 min 6.96 16.5%
23 g Rakau23 g Rakau Hops Pellet 10.3 Whirlpool at 77 °C 10 min 3.19 5.6%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop at 20 °C Day 2 12.2%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Dry Hop at 20 °C Day 2 12.2%
50 g olicana50 g olicana Hops Leaf/Whole 7.9 Dry Hop at 20 °C Day 2 12.2%
50 g Cascade50 g Cascade Hops Pellet 5.5 Dry Hop Day 6 12.2%
50 g olicana50 g olicana Hops Pellet 7.9 Dry Hop Day 6 12.2%
50 g Wai-iti50 g Wai-iti Hops Pellet 3 Dry Hop Day 6 12.2%
411 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 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
21 L Batch Sparge 66 °C 66 °C 60 min
21 L Sparge 66 °C 78 °C 10 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (4.2 L/kg), your strike volume will exceeds the total water needed for the recipe (17.8 L). Reduce mash thickness to 3.19 L/kg or increase pre-boil volume to 16.7 L.  
Strike water volume at mash thickness of 4.2 L/kg 23.1
Mash volume with grains (equipment estimates 11.2 L) 26.7
Grain absorption losses -5.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.5 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.7
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 15.6
Going into fermentor 20.8
Total: 17.8  
Equipment Profile Used: System Default
 
Notes

At the end of mashing gravity was 10.47
Following sparge, there was 25L it was at 10.43 Gravity.
Boiled for 60 minutes.
Post Boil -> 10.50
18.6L of Beer into the Fermenter.
Pitched 1 pack dried S-04 11.5g @25 Degrees
(4 L left in the Braumeister on emptying. Could have waited a bit longer to pitch the yeast and clarify the wort from trub)
After 10 hours Gravity had dropped to 10.48. Temp 21.7 Degrees.

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  • Last Updated: 2020-03-27 08:41 UTC