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St Austell Proper Job IPA

Method: Extract
Style: English IPA
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 7 liters
Pre Boil Gravity: 1.128 (recipe based estimate)
Post Boil Gravity: 1.165 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)

Created: Wednesday March 10th 2021

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

24.4

SRM (morey):

6.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	United Kingdom - Maris Otter Pale1 kg Maris Otter Pale	38	3.75	22.7%
2.50 kg	Dry Malt Extract - Light2.5 kg Dry Malt Extract - Light	42	4	56.8%
0.40 kg	Corn Sugar - Dextrose0.4 kg Corn Sugar - Dextrose	42	0.5	9.1%
0.50 kg	Munich Dark 20L0.5 kg Munich Dark 20L	34	20	11.4%
4.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Chinook20 g Chinook Hops	Leaf/Whole	13	Boil	60 min	12.91	11.8%
26 g	Willamette26 g Willamette Hops	Leaf/Whole	4.5	Boil	60 min	5.81	15.4%
10 g	Chinook10 g Chinook Hops	Leaf/Whole	13	Boil	15 min	3.2	5.9%
22 g	Willamette22 g Willamette Hops	Leaf/Whole	4.5	Boil	15 min	2.44	13%
16 g	Chinook16 g Chinook Hops	Leaf/Whole	13	Boil	0 min		9.5%
32 g	Willamette32 g Willamette Hops	Leaf/Whole	4.5	Boil	0 min		18.9%
43 g	Cascade43 g Cascade Hops	Leaf/Whole	7	Boil	0 min		25.4%
169 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
46 g	Chinook (Leaf/Whole) 46 g Chinook (Leaf/Whole) Hops	16.11	27.2%
80 g	Willamette (Leaf/Whole) 80 g Willamette (Leaf/Whole) Hops	8.25	47.3%
43 g	Cascade (Leaf/Whole) 43 g Cascade (Leaf/Whole) Hops		25.4%
169 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) 100 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^-
150	0	0	0	0	0

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.

Last Updated and Sharing

296

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Brews

Public: Yup, Shared
Last Updated: 2022-06-23 09:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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