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ZIL BY MOUTH SMALL

235 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 53 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Domskidom
Calories: 235 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Saturday May 16th 2020
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1.076
1.020
7.5%
37.5
6.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 43.8%
1.50 kg German - Floor-Malted Bohemian Pilsner1.5 kg Floor-Malted Bohemian Pilsner 38 1.8 9.4%
2 kg Torrified Wheat2 kg Torrified Wheat 36 2 12.5%
2.50 kg Rolled Oats2.5 kg Rolled Oats 33 2.2 15.6%
3 kg Liquid Malt Extract - Light3 kg Liquid Malt Extract - Light 35 4 18.8%
16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Leaf/Whole 15 Boil at 100 °C 60 min 18.21 5.7%
300 g Pacific Gem300 g Pacific Gem Hops Pellet 11 Whirlpool at 80 °C 0 min 19.25 56.6%
200 g Nelson Sauvin200 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 6 °C 2 days 37.7%
530 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Gypsum Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
500 g Coconut cream block Flavor Boil 0 min.
2 L Coconut milk Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
50 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Unit 3
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 3 4 18 48 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 L Step mashed. Mash in 50; 20 mins held at 60; 60 mins held at 67; mash out for 10 mins at 77 Infusion -- 68 °C 60 min
6 L Treated sparge Sparge -- 77 °C 10 min
Starting Mash Thickness: 4.2 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.8 L. Suggest reducing initial water volume to 45.4 L and adding 9.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 63.18 L. Suggest reducing strike water volume to 36.82 L and adding 17.78 L sparge/top-off. 54.6
Strike water volume at mash thickness of 4.2 L/kg 54.6
Mash volume with grains (equipment estimates 61.7 L) 63.2
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 12 L) 10.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.1
Pre boil volume (equipment estimates 54.8 L) 53
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 48
Hops absorption losses (whirlpool, hop stand) -1.5
Top off amount 1.5
Going into fermentor 48
Total: 64.8  
Equipment Profile Used: System Default
 
Notes

Adding coconut milk and coconut cream to the boil @ flame out.

Adding 200g of toasted coconut chips and 2kg pineapple puree to the FV once fermentation is finished and yeast collected.

Kegged into 2 x 19l corni kegs - carbonated to 20 psi for 4 days @ 4c

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  • Last Updated: 2020-07-16 16:51 UTC