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Hot Stuff

170 calories 14.3 g 330 ml
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 2 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 3 liters
Post Boil Size: 2.7 liters
Pre Boil Gravity: 1.395 (recipe based estimate)
Post Boil Gravity: 1.439 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Jan Erik Johansen
Calories: 170 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday May 4th 2020
1.056
1.009
6.2%
0.0
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g Dry Malt Extract - Light1000 g Dry Malt Extract - Light 42 4 27%
500 g Cane Sugar500 g Cane Sugar 46 0 13.5%
2,200 g Australian - Hopped extract - Bavarian Wheat2200 g Australian - Hopped extract - Bavarian Wheat 35 11 59.5%
3,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Hallertau Blanc100 g Hallertau Blanc Hops Pellet 10 Dry Hop 6 days 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Habanero Spice Boil 2 min.
500 g Yellow grapefruit juice Flavor Primary 8 days
30 ml Isomerised hop extract Flavor Boil 2 min.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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) 0.5
Volume increase from sugar/extract (early additions) 2.5
Pre boil volume (equipment estimates 2.9 L) 3
Boil off losses -0.2
Post boil volume 2.7
Top off amount 18.3
Going into fermentor 21
Total: 18.8  
Equipment Profile Used: System Default
 
Notes

A quick brew. Place extract in hot water for 20 minutes. Chop 4 habanero chilies and put in a hop bag. Use gloves. Bring 3 litres of water to a boil, add hop extract, sugar and the habanero bag. Boil for a couple of minutes. Transfer to fermentor. Add dry extract, stir, and then add liquid extract. Stir well. Fill up with cold tap water (total 20 l). Stir again, and oxygenate. Make sure the wort holds about 18-22 degrees C. Pitch one pack of yeast. Add dry hops and fruit juice on day 4.

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  • Last Updated: 2020-05-26 09:17 UTC