Proper Job - St Austell (in progress) Beer Recipe | BIAB American IPA | Brewer's Friend
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Proper Job - St Austell (in progress)

151 calories 16.8 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 14.41 liters
Post Boil Size: 10.42 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Sunday May 31st 2020
1.049
1.014
4.6%
42.7
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg United Kingdom - Maris Otter Pale2.2 kg Maris Otter Pale 38 3.75 100%
2.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Chinook4 g Chinook Hops Pellet 13 Boil 60 min 15.06 4.9%
3 g Willamette3 g Willamette Hops Pellet 4.5 Boil 60 min 3.91 3.7%
7.50 g Chinook7.5 g Chinook Hops Pellet 13 Boil 15 min 14.01 9.1%
15 g Willamette15 g Willamette Hops Pellet 4.5 Boil 15 min 9.7 18.3%
13.50 g Chinook13.5 g Chinook Hops Pellet 13 Boil 0 min 16.5%
24 g Willamette24 g Willamette Hops Pellet 4.5 Boil 0 min 29.3%
15 g Cascade15 g Cascade Hops Pellet 7 Boil 0 min 18.3%
82 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike -- 70 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 43 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 25.5 g       Temp: 20 °C       CO2 Level: 1.5 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
 
Notes

Base Recipe from: https://www.homebrewinguk.com/post/hbuk5-ipa-1st-place-recipe-improper-job-10294971?pid=1309752330&highlight=proper job

Malt / Hop details: https://www.staustellbrewery.co.uk/proper-job

Used Maris Otter only as per St Austell details.

Lowered malt in order to aim for a lower ABV like the cask edition (4.5% versus 5.5% bottled).

Used Nottingham ale yeast only because of previous use and what I have access to here in Germany via my usual seller.

Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-10 10:14 UTC
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