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American IPA dos Galos

Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 32.34 liters
Post Boil Size: 26.59 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Sunday February 6th 2022

Original Gravity:

1.055

Final Gravity:

1.010

ABV (standard):

5.9%

IBU (tinseth):

41.7

EBC (ebcmorey):

9.0

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	Agrária - Pilsner Malt5 kg Pilsner Malt	37	3.84	84.7%
0.15 kg	Castle Malting - Château Biscuit0.15 kg Château Biscuit	35	43.87	2.5%
0.75 kg	Agrária - Pale Ale Malt0.75 kg Pale Ale Malt	37	5.97	12.7%
5.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Barth-Haas - Pahto20 g Pahto Hops	Pellet	17.5	Boil at 100 °C	45 min	35.57	7%
5 g	Barth-Haas - Pahto5 g Pahto Hops	Pellet	17.5	Boil at 100 °C	5 min	1.93	1.7%
12.50 g	Yakima Chief Hops - Cryo POP	Pellet	23.4	Hop Stand at 85 °C	20 min	4.14	4.3%
50 g	Yakima Chief Hops - Cryo POP50 g Yakima Chief Hops - Cryo POP Hops	Pellet	23.4	Dry Hop (High Krausen) at 18 °C	4 days		17.4%
50 g	Lúpulos Dalcin - Sorachi Ace50 g Lúpulos Dalcin - Sorachi Ace Hops	Pellet	9.7	Dry Hop (High Krausen) at 18 °C	4 days		17.4%
150 g	Lúpulos Dalcin - Sorachi Ace	Pellet	9.7	Dry Hop at 18 °C	0 days		52.2%
287.50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Barth-Haas - Pahto (Pellet) 25 g Pahto (Pellet) Hops	37.5	8.7%
62.50 g	Yakima Chief Hops - Cryo POP (Pellet)	4.14	21.7%
200 g	Lúpulos Dalcin - Sorachi Ace (Pellet)	0	69.6%
287.50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Protease	Infusion	53 °C	50 °C	7 min
	Beta e Alfa Amilase	Temperature	50 °C	66 °C	50 min
	Mash-Out	Temperature	66 °C	78 °C	7 min
15 L	Água de lavagem	Batch Sparge	--	78 °C	--
2 L	Água de Lastro	Sparge	--	78 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
8 g	Epsom Salt	Water Agt	Mash	--
6 g	gypsum (calcium sulfate)	Water Agt	Mash	--
6 g	Calcium Chloride (dihydrate)	Water Agt	Boil	--
6 g	Epsom Salt	Water Agt	Boil	--
4 g	gypsum (calcium sulfate)	Water Agt	Boil	--

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 244 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 186.5 g Temp: 20 °C CO₂ Level: 2.3 Volumes

Target Water Profile

Água da Pedra

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

314

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Brews

Public: Yup, Shared
Last Updated: 2023-06-25 01:17 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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