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Farage V3

214 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.88 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 214 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Tuesday May 10th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4,700 g Crisp Malting - Extra Pale Maris Otter4700 g Extra Pale Maris Otter 37.5 2 69.6%
1,400 g Flaked Oats1400 g Flaked Oats 33 2.2 20.7%
200 g United Kingdom - Malted Naked Oats200 g Malted Naked Oats 33 1.3 3%
200 g Muntons - Malted Wheat Flakes200 g Malted Wheat Flakes 36 19 3%
100 g Crisp Malting - Flaked Torrified Oats100 g Flaked Torrified Oats 31 2 1.5%
150 g Maltodextrin150 g Maltodextrin - (late boil kettle addition) 39 0 2.2%
6,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Centennial (10 AA)15 g Centennial (10 AA) Hops Pellet 10 Boil 60 min 17.14 4.6%
40 g Amarillo (8.6 AA)40 g Amarillo (8.6 AA) Hops Pellet 8.6 Whirlpool at 80 °C 0 min 4.91 12.3%
60 g Motueka (7 AA)60 g Motueka (7 AA) Hops Pellet 7 Whirlpool at 80 °C 0 min 6 18.5%
20 g Amarillo (8.6 AA)20 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop (High Krausen) 2 days 6.2%
40 g Motueka (7 AA)40 g Motueka (7 AA) Hops Pellet 7 Dry Hop (High Krausen) 2 days 12.3%
50 g Amarillo (8.6 AA)50 g Amarillo (8.6 AA) Hops Pellet 8.6 Dry Hop 10 days 15.4%
100 g Motueka (7 AA)100 g Motueka (7 AA) Hops Pellet 7 Dry Hop 10 days 30.8%
325 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.16 L Strike 71 °C 66 °C 60 min
12.38 L Batch Sparge 76 °C 76 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
350 g Lactose Flavor Boil 5 min.
30 g Lime Zest Flavor Boil 5 min.
3 kg Mango Flavor Secondary 10 days
5 g Vanilla beans - in 2oz Vodka Flavor Secondary 10 days
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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

This brew has traditionally been brewed for the Creigiau Carnival year on year, where next door neighbour to the brew house, Keith Wilkin is normally named best costume…. It goes down well with the carnival attendees who come and search it out, while we try to hide it from Creigiau 23…. Erica Stamp’s review to v1 was “it’s not nearly as bad as I thought it would be” so recipe has been honed now to v3 to more positive feedback. Just brewed again with the help of chris “fistopher” arnolds sparring skills so will update on feedback.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-06-08 09:30 UTC
NEW Water Requirements:
Farage V3
Equipment Profile Used

System Default

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Water Requirements:
Farage V3
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Recipe Cost $ (USD)
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.
Gallons
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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DrasL • 06/08/2026 at 10:55am
5 of 5

This brew has traditionally been brewed for the Creigiau Carnival year on year, where next door neighbour to the brew house, Keith Wilkin is normally named best costume…. It goes down well with the carnival attendees who come and search it out, while we try to hide it from Creigiau 23…. Erica Stamp’s review to v1 was “it’s not nearly as bad as I thought it would be” so recipe has been honed now to v3 to more positive feedback. Just brewed again with the help of chris “fistopher” arnolds sparring skills so will update on feedback.


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