Hieronyma - Beer Recipe - Brewer's Friend

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Hieronyma

334 calories 30.4 g 500 ml
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.158 (recipe based estimate)
Post Boil Gravity: 1.394 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 334 calories (Per 500ml)
Carbs: 30.4 g (Per 500ml)
Created: Wednesday April 1st 2020
1.072
1.014
7.5%
48.1
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Crisp Malting - Finest Maris Otter2.5 kg Finest Maris Otter 38 3 40%
0.50 kg United Kingdom - Dextrine Malt0.5 kg Dextrine Malt 33 1.8 8%
0.25 kg Crisp Malting - Flaked Torredied Oats0.25 kg Flaked Torredied Oats 33 3.2 4%
3 kg Liquid Malt Extract - Light3 kg Liquid Malt Extract - Light 35 4 48%
6.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 75 min 11.69 10%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 60 min 11.19 10%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 30 min 8.6 10%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 20 min 6.77 10%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Boil 10 min 4.06 10%
30 g Mandarina Bavaria (8.5 AA)30 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Whirlpool 0 min 5.8 10%
120 g Mandarina Bavaria (8.5 AA)120 g Mandarina Bavaria (8.5 AA) Hops Pellet 8.5 Dry Hop Day 5 40%
300 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
White Labs - Coastal Haze Ale Yeast Blend WLP067
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 175g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Steeping -- 66 °C 60 min
4 L Sparge -- 76 °C --
11 L add LME Top Off -- -- --
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 11.6 L) 11.1
Mash volume with grains (equipment estimates 11.6 L) 13.3
Grain absorption losses (steeping) -3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 10.5 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume 4
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 18.2
Going into fermentor 22
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Step by Step

Place the crushed malt in a large grain bag. Soak the grains in 8 L water at 154 °F (66 °C) for 60 minutes.

Remove the grain bag and sparge with 4 L hot water.

Top up with water to 14L and bring to boil. As soon as the water begins to boil, remove from heat and stir in the liquid malt extract.

Boil for 90 minutes, adding hops at the following intervals:

30g pellets at 75 minutes
30g pellets at 60 minutes
30g pellets at 30 minutes
30g pellets at 20 minutes
30g pellets at 10 minutes

After the boil, remove from heat then add the second hop addition.

30g pellets 0 mins

120g pellets dry hop 5 days (for 2-3 days)

Stir the wort, then let settle for 30 minutes before cooling to yeast pitching temperature.

Ferment at 68 °F (21 °C). As then kräusen begins to fall, typically day 4 or 5, add the dry hops and let the beer sit on the hops for 2-3 days.

Transfer to bottling basin and add priming sugar

Bottle

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  • Last Updated: 2020-04-18 19:46 UTC