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Snowflake Session IPL

Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 52 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 152 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Monday May 10th 2021

Original Gravity:

1.050

Final Gravity:

1.010

ABV (standard):

5.2%

IBU (rager):

48.3

SRM (morey):

7.7

Mash pH

n/a

Cost $

76.35

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7 kg	Gladfield - American Ale Malt7 kg American Ale Malt	$ 4.00 / kg $ 28.00	37.3	2.54	60.3%
1 kg	Joe White - Wheat Malt1 kg Wheat Malt	$ 4.00 / kg $ 4.00	37.3	2.15	8.6%
0.50 kg	Joe White - Light Crystal Malt0.5 kg Light Crystal Malt	$ 4.50 / kg $ 2.25	34.5	45.53	4.3%
0.50 kg	Joe White - Caramalt0.5 kg Caramalt	$ 4.50 / kg $ 2.25	34.5	21.17	4.3%
1.10 kg	Corn Sugar - Dextrose1.1 kg Corn Sugar - Dextrose - (late boil kettle addition)	$ 2.99 / kg $ 3.29	42	0.5	9.5%
1 kg	Joe White - Light Munich1 kg Light Munich	$ 4.00 / kg $ 4.00	35.9	5.25	8.6%
0.50 kg	Maltodextrin0.5 kg Maltodextrin - (late boil kettle addition)		39	0	4.3%
11.60 kg / $ 43.79

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Simcoe25 g Simcoe Hops	$ 100.60 / kg $ 2.52	Pellet	12.7	Boil	60 min	21.75	9.1%
25 g	Centennial (10 AA)25 g Centennial (10 AA) Hops	$ 89.60 / kg $ 2.24	Pellet	10	Boil	45 min	14.95	9.1%
25 g	Cascade (7 AA)25 g Cascade (7 AA) Hops	$ 80.80 / kg $ 2.02	Pellet	7	Boil	30 min	6.65	9.1%
25 g	Centennial (10 AA)25 g Centennial (10 AA) Hops	$ 89.60 / kg $ 2.24	Pellet	10	Boil	15 min	4.57	9.1%
25 g	Cascade (7 AA)25 g Cascade (7 AA) Hops	$ 80.80 / kg $ 2.02	Pellet	7	Boil	1 min	0.39	9.1%
50 g	Centennial (10 AA)50 g Centennial (10 AA) Hops	$ 89.60 / kg $ 4.48	Pellet	10	Dry Hop (High Krausen)	2 days		18.2%
50 g	Cascade (7 AA)50 g Cascade (7 AA) Hops	$ 80.80 / kg $ 4.04	Pellet	7	Dry Hop (High Krausen)	2 days		18.2%
50 g	Simcoe50 g Simcoe Hops	$ 100.60 / kg $ 5.03	Pellet	12.7	Dry Hop	10 days		18.2%
275 g / $ 24.59

Show Summary View

Amount	Variety	Cost	IBU	Bill %
75 g	Simcoe (Pellet) 75 g Simcoe (Pellet) Hops	$ 100.60 / kg $ 7.55	21.75	27.3%
100 g	Centennial (10 AA) (Pellet) 100 g Centennial (10 AA) (Pellet) Hops	$ 89.60 / kg $ 8.96	19.52	36.4%
100 g	Cascade (7 AA) (Pellet) 100 g Cascade (7 AA) (Pellet) Hops	$ 80.80 / kg $ 8.08	7.04	36.4%
275 g / $ 24.59

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
26 L	(a) Protein rest (15min), (b) Mash at 67 degrees Celsius (90min), (c) Mash out at 78 degrees Celsius (15mins)	Strike	74 °C	67 °C	120 min
8 L	(d) Sparge with 3.5L of water per bag of malt	Batch Sparge	78 °C	78 °C	20 min
18 L	(e) Top off with 15L of cooled water	Top Off	20 °C	20 °C	--
Starting Mash Thickness: 2.6 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
20 g	Go-Ferm	Other	Boil	15 min.
20 g	Yeast Nutrient	Other	Boil	15 min.
2 g	Diammonium Phosphate (DAP)	Other	Boil	15 min.
2 each	Whirlfloc tablet	Water Agt	Boil	15 min.
2 g	Irish Moss	Fining	Boil	15 min.
4 g	Citric acid	Water Agt	Mash	2 hr.
4 g	Calcium Chloride (anhydrous)	Water Agt	Mash	2 hr.
2 g	Calcium sulfate	Water Agt	Mash	2 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:	$ 3.99 / each $ 7.98
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 557 B cells required

$ 7.98 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 289.5 g Temp: 20 °C CO₂ Level: 2.47 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Start this step 5 days prior. The starter must involve several supernatant discarding steps. 200g of DME, 100g of Sugar, 1g of Go-Ferm, 1g of Yeast nutrient, 0.5g of DAP, and 700mL of water. Boil for 15 minutes and cool until 30 degrees Celsius. Add two sachets of US-05 yeast to the reagent bottle and seal with a spunding valve. Allow the yeast to ferment until gravity is minimal. Pour off any clear liquid and top up with fresh wort, allowing the yeast to continue fermenting. Shake bottle regularly to oxygenate. Ferment for 5 days.
52L of water must be added to the fermenter and treated with 1.5 Campden tablets. This water is allowed to react for 24 hours, degassing. The water salts are added to the fermenter and homogenised. pH is tested at this point to ensure the reading is around 5.0-5.2. Then, to a stainless steel mash pot, add 26L of water. The remaining water should be transferred to a separate container and chilled in the fridge to assist later on in cooling the wort.
Bring water to 55 degrees Celsius. Three grain bags are placed into the mash pot. The recirculating pump is set up and bazooka shield is placed underneath the grain bags. Once water is at the correct temperature, add all grain equally to all three grain bags. Begin mashing the grain and recirculating water on top of the grain bed to release starches. The mashing schedule is followed.
After mashout, the grain bags are removed and drained in a separate pot. These bags are sparged with a total of 8L of water at 78 degrees Celsius. All the sparged water is added to the mash tun.
The water is brought to a boil and a 60 minute timer and hop schedule are started. At 15 minutes, all adjuncts and sugars are added. The immersion chiller coil is also added and heat sterilized at this stage.
At flameout, the chiller is started and temperature is brought down as close as possible to 20 degrees Celsius. When this wort is added to the fermenter, ensure it froths and oxygenates as it enters via pump. The extra water is added and topped off to 45L after losses. Oxygenate this water as much as possible before adding. This can be added by the same water pump as the wort. The yeast starter's supernatant is poured off and the yeast cake is then added and the fermenter is sealed.
Ferment at 15psi for 14 days. At 2 days, using the collection container, dry hop (according to the hop schedule) anaerobically with multiple CO2 flushes at High Krausen. Further dry hop with Simcoe at 10 days via the same method. Use both of these attempts to remove 2L of solid trub after every container is opened to the fermenter and settled over the course of a few days.
The final amount of trub is removed from the fermenter via the collection container including 300g of table sugar for secondary fermentation. The clean fermenter is now allowed to condition and clarify for 4 weeks. At this stage, several glass sample bottles (6-8) can be prepared with the counterpressure bottle filler.
Keg and condition for 5 days at 6 degrees Celsius and 5psi before serving.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-05-16 12:49 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

Discussion about this recipe:

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AJO7730 • 05/16/2021 at 12:13pm
Attempt 1: 16/05/21
Use more water than 48L as there are losses. 48 provided 38L. Remember to read the recipe and add 1kg of sugar. Add more water to the mash pot to cover all the grain. pH adjust the entire fermenter water supply. Use the siphon instead of the pump to take out the water from the fermenter. Consider a large plastic tub to collect the malt runoff without squeezing as much.
Consider making standard solutions of citric acid, bicarbonate soda. Tube clamp inlet tube to the barbed fitting properly.
During the mash, the temperature spiked to 72 and this had to slowly reduce to 67 over the course of 5 minutes.
Don't pump the beer into the fermenter. Just use a siphon.
Perhaps use 3 grain bags instead of 2 for an easier sparge.
Don't forget to add yeast nutrient and co. at 15 minutes.
Do the starter properly and ferment it for 4 days straight. Use two sachets.

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