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Bohemian IPA

Method: BIAB
Style: American Pale Ale
Boil Time: 40 min
Batch Size: 23.72 liters (ending kettle volume)
Pre Boil Size: 29.71 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)

Created: Friday April 2nd 2021

Original Gravity:

1.057

Final Gravity:

1.017

ABV (standard):

5.4%

IBU (tinseth):

43.4

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,500 g	Voyager Craft Malt - Vienna Schooner1500 g Vienna Schooner	36	6.09	28.3%
400 g	Joe White - Wheat Malt400 g Wheat Malt	37.3	2.15	7.5%
1,500 g	Joe White - Pilsner / Export Pilsner1500 g Pilsner / Export Pilsner	36.8	2	28.3%
1,500 g	Voyager Craft Malt - Pale Compass1500 g Pale Compass	38.1	2.79	28.3%
400 g	Gladfield - Dextrose400 g Dextrose - (late boil kettle addition)	46	0	7.5%
5,300 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	15	Boil	40 min	30.62	12.1%
20 g	Perle20 g Perle Hops	Pellet	8.2	Boil	20 min	11.55	12.1%
25 g	Centennial25 g Centennial Hops	Pellet	10	Boil	1 min	1.25	15.2%
25 g	Centennial25 g Centennial Hops	Pellet	10	Dry Hop (High Krausen)	5 days		15.2%
75 g	Cascade75 g Cascade Hops	Pellet	7	Dry Hop (High Krausen)	5 days		45.5%
165 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	30.62	12.1%
20 g	Perle (Pellet) 20 g Perle (Pellet) Hops	11.55	12.1%
50 g	Centennial (Pellet) 50 g Centennial (Pellet) Hops	1.25	30.4%
75 g	Cascade (Pellet) 75 g Cascade (Pellet) Hops		45.5%
165 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	(a) Protein rest (20 mins), (b) Beta Amylase (40 mins), (c) Alpha Amylase (60 mins).	Strike	50 °C	62 °C	120 min
2.5 L	Half the grain (1)	Batch Sparge	78 °C	78 °C	5 min
2.5 L	Half the grain (2)	Batch Sparge	78 °C	78 °C	5 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Whirlfloc	Water Agt	Boil	15 min.
5 g	Irish Moss	Fining	Boil	15 min.
10 g	Yeast Nutrient	Other	Boil	15 min.
10 g	Go-Ferm	Other	Boil	15 min.
3 g	CaCl2	Water Agt	Mash	2 hr.
4 g	Citric acid	Water Agt	Mash	2 hr.

Yeast

White Labs - London Ale Yeast WLP013

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 333 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.83 bar Temp: 4 °C CO₂ Level: 2.52 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

Place WLP013 in a warm environment and allow it to reach RT. Pre-boil 300mL Water + 100g DME + 2g Yeast Nutrient + 2g Go-Ferm + 50g Sucrose for 15 minutes. Sterilize a 500mL Schott bottle and pour in medium. Chill in freezer until 27 degrees. Pitch the WLP001 yeast into the medium and fix an airlock stopper to the bottle. Allow 24 hours of growth before adding to potentially upcoming wort.
To a 35L stainless steel induction pot, add 30L of water and adjust pH to 5.0 using CaCl2 and then Citric acid. Remove 5L of water and cover with foil for later sparge use.
Bring the 25L of water to 50 degrees Celsius and circulate the water through pump.
All the malts are combined and placed in two BIAB Bags, tied down and allowed to be pegged to the wall of the pot, anchoring the bag. The malts strike the water at 50 degrees, lowering the water into the 40-45 degrees celsius range. On Medium-Low heat, maintain a slow gradient increase in temperature from 45 to 60 over 20 minutes.
(a) Protein rest - 20 minutes at 40-60 degrees.
(b) Beta Amylase - 40 minutes at 60-62 degrees Celsius.
(c) Alpha Amylase - 60 minutes at 70-72 degrees Celsius.
(d) Mash out - 10 minutes at 78 degrees Celsius.
(e) Grain removal and draining (each bag drains into its own pot)
(f) Sparge - 2.5L of water is sparged through the grains and added to the mash.
The mash is boiled to 95 degrees celsius and a 60 minute timer is started upon the addition of the first bittering hops. Follow the hop schedule outlined in this method.
At 15 minutes remaining in the boil, add Yeast Nutrient, Go-Ferm, Irish Moss (pre-hydrated) and a Whirlfloc table. Lastly, dissolve in the Dextrose.
Place the immersion chiller in the boiling wort at 15 minutes remaining to heat sterilize.
At flame out time, begin immersion cooling with ice chiller.
Once wort reaches 20 degrees celsius, use recirculation pump to transfer wort to fermenter.
The pressure fermenter must be alkaline cleaned, rinsed and sterilized. Add yeast to the pressure fermenter first out of the Schott bottle. Then pump in the wort from the kettle.
Seal the fermenter and physically aerate by shaking for 1 minute. CO2 purge the vessel 5 times and allow the wort to ferment for 45 hours before High-Krausen dry hopping according to the hopping schedule.
Further ferment until 14 days have elapsed since the yeast pitching.
Cold crash the beer at 4 degrees Celsius for 2 days and equilibrate with CO2 from fridge during cooling. Liquid-Liquid transfer the beer out of the fermenter under constant pressure.
Transfer to a Cornelius Keg (19L) and refrigerate at 4 degrees under 0.5 bar.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-04-02 15:04 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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