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Feijoa IPA

213 calories 22.7 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.76 gallons
Post Boil Size: 5.01 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 73% (brew house)
Source: J.M. Bartelt
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created Thursday October 15th 2020
1.064
1.017
6.3%
11.4
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz Muntons - Maris Otter12 oz Maris Otter 38 2.3 6.1%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 4%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 8.1%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen 35 2 26.7%
3.30 lb United Kingdom - Maris Otter Liquid Malt Extract (LME)3.3 lb Maris Otter Liquid Malt Extract (LME) 36 5 26.7%
3 lb Kiwi3 lb Kiwi - (late fermenter addition) 5.75 0 24.3%
12.35 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Warrior0.2 oz Warrior Hops Pellet 16 Boil 45 min 11.4 1.8%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool at 165 °F 20 min 17.9%
2 oz Motueka2 oz Motueka Hops Leaf/Whole 7 Whirlpool at 165 °F 20 min 17.9%
1 oz Motueka1 oz Motueka Hops Pellet 7 Dry Hop 3 days 8.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 8.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 11 Dry Hop 5 days 8.9%
2 oz Vic Secret2 oz Vic Secret Hops Pellet 15.5 Dry Hop 5 days 17.9%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Dry Hop 14 days 17.9%
11.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
29.6 qt Protein Infusion 252 °F 15 min
mash in Infusion 309 °F 80 min
mash out Infusion 342 °F 15 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Yeast Nutrient Fining Boil 10 min.
3.50 lb Feijoa Flavor Primary 5 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 222 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 18 16 55 250 33
10g Gypsum added
Mash Chemistry and Brewing Water Calculator
 
Notes
  1. Steep solid malt for 35 mins at 155F - 165F

  2. Add both (2) liquid extracts and begin 60min boil

  3. Add warrior bittering hops (45min), Bavarian Dry malt extract (10min), Yeast nutrient (10min)

  4. Whirlpool 20 mins @165F-175F

  5. Chill and rack to fermenter

    https://byo.com/article/aerating-wort-techniques/
    https://learn.kegerator.com/wort-aeration-and-oxygenation/
    Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 67˚F 10-14 days

    Dry Hop "5 days" 67˚F (1st Dry Hop at Krausen, 3rd day of fermentation)
    1oz Mosaic / 1oz Motueka

    2nd Dry Hop at Stable Gravity (5 days)
    2oz Vic Secret / 1oz Mosaic / 3lbs fruit puree (says Kiwi in recipe, but is actually Feijoa aka Pineapple Guava)

    Keg hop with 2oz whole cone Citra
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-02 18:29 UTC
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