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Belgian IPA (Mosaic) - Beer 76

223 calories 19.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 86% (ending kettle)
Source: Mig
Calories: 223 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday May 7th 2020
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Belgian Double IPA - Beer 75

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OG: 1.068 FG: 1.010 ABV: 7.6% IBU: 78

1.073
1.013
7.9%
95.8
6.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Belgian - Pale Ale4 kg Pale Ale 38 3.4 43.4%
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 21.7%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 10.8%
220 g Corn Sugar - Dextrose220 g Corn Sugar - Dextrose 42 0.5 2.4%
1 kg GB - United Kingdom - Belgian Candi Sugar - Clear/Blond (0L)1 kg GB - United Kingdom - Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 5 10.8%
1 kg Warminster - GB - United Kingdom - Warminster - CaraGold1 kg GB - United Kingdom - Warminster - CaraGold 35 5 10.8%
9.22 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mosaic (12.5 AA)25 g Mosaic (12.5 AA) Hops Leaf/Whole 11.5 First Wort at 65 °C 0 min 19.18 6.7%
50 g Yakima Valley Hops - Mosaic50 g Mosaic Hops Leaf/Whole 11.5 Boil 30 min 26.81 13.3%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Leaf/Whole 11.5 Boil 5 min 13.91 26.7%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Leaf/Whole 11.5 Boil 1 min 3.01 26.7%
100 g Mosaic (12.5 AA)100 g Mosaic (12.5 AA) Hops Leaf/Whole 11.5 Hopback at 80 °C 30 min 32.86 26.7%
375 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
12 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
300 Milliliters
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 621 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
3 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 621 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 220       CO2 Level: 2.45 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 60 °C 69 °C 90 min
26 L 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume 30.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 41.4 L) 43
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil volume (equipment estimates 36.6 L) 35
Hops absorption losses (hopback) -0.5
Estimated amount in fermentor 34.5
Total: 51.8  
Equipment Profile Used: System Default
 
Notes

43 Litre to Boil.


Mash pH = 5.3 - 5.38
Pre-boil pH = 5.31
Post-boil pH = 5.00

11-05-20
Racked off yeast. Gravity 1013 attenuation up to 81%
OG = 1072
FG = 1013
ABV = 7.67
IBU = 102
SRM = 6.22

21-05-20 racked off dry hop with 2.5L loss . Cold crashed


01-06-20 Bottled
Racked 600ml loss 500ml sterile water added
OG = 1073
FG = 1013
ABV = 7.85

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  • Last Updated: 2020-08-11 19:05 UTC