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Naleki/Precipice - Mountain IPA - Dai Kide

174 calories 15.8 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 40 min
Batch Size: 13 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 174 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created Sunday May 2nd 2021
1.057
1.011
6.1%
40.0
9.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Pale 2-Row2 kg Pale 2-Row 37 1.8 57.1%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 28.6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 14.3%
3.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Azacca (15 AA)10 g Azacca (15 AA) Hops Pellet 15 Boil at 100 °C 10 min 11.24 4%
30 g Azacca (15 AA)30 g Azacca (15 AA) Hops Pellet 15 Whirlpool at 78 °C 30 min 10.39 12%
30 g Yakima Valley Hops - Mosaic30 g Mosaic Hops Pellet 11.5 Whirlpool at 78 °C 30 min 7.96 12%
30 g Yakima Valley Hops - Sabro (15.1 AA)30 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Whirlpool at 78 °C 30 min 10.46 12%
50 g Azacca (15 AA)50 g Azacca (15 AA) Hops Pellet 15 Dry Hop (High Krausen) at 20 °C Day 3 20%
50 g Yakima Valley Hops - Mosaic50 g Mosaic Hops Pellet 11.5 Dry Hop (High Krausen) at 20 °C Day 3 20%
50 g Yakima Valley Hops - Sabro (15.1 AA)50 g Yakima Valley Hops - Sabro (15.1 AA) Hops Pellet 15.1 Dry Hop (High Krausen) at 20 °C Day 3 20%
250 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13 L Single Infusion Mash Infusion 67 °C 40 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
2 g Gypsum Water Agt Mash 40 min.
1.50 ml Lactic acid Water Agt Mash 40 min.
1 each Campden Tablets Water Agt Mash 40 min.
3 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.50 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
BSI - A-18 London Ale III
Amount:
0.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 57.4 g       Temp: 30 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
167.7 6 7 151.4 102.8 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add 2ml of lactic acid post boil to increase mouthfeel and counteract the Ph raise during dry hopping.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-10-02 07:41 UTC
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Dai Kide 05/10/2021 at 12:05pm
5 of 5




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