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Argenta NE IPA - Sir Hopper

201 calories 21.2 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 3300 liters (ending kettle volume)
Pre Boil Size: 3500 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Hernan Castellani
Rating:
5.00 (4 Reviews)

Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created Thursday August 25th 2022
1.065
1.017
6.3%
23.6
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 kg American - Pilsner750 kg Pilsner 37 1.8 90.9%
75 kg Rolled Oats75 kg Rolled Oats 33 2.2 9.1%
825 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10,000 g Nugget10000 g Nugget Hops Pellet 14 Whirlpool at 90 °C 60 min 21.21 15.4%
2,000 g Bullion2000 g Bullion Hops Pellet 8 Whirlpool at 90 °C 60 min 2.42 3.1%
10,000 g Cascade10000 g Cascade Hops Pellet 7 Dry Hop at 21 °C 4 days 15.4%
10,000 g Victoria10000 g Victoria Hops Pellet 14 Dry Hop at 21 °C 4 days 15.4%
8,000 g Bullion8000 g Bullion Hops Pellet 8 Dry Hop at 21 °C 4 days 12.3%
20,000 g Victoria20000 g Victoria Hops Pellet 14 Dry Hop at 14 °C 10 days 30.8%
5,000 g Cascade5000 g Cascade Hops Pellet 7 Dry Hop at 14 °C 10 days 7.7%
65,000 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2200 L 70 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Fan Max BIO Fining Boil 15 min.
1,000 g Cloruro de Calcio Water Agt Mash 0 min.
350 g Sulfato de Calcio Water Agt Mash 0 min.
200 g beta glucanasa Fining Boil 15 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
4.30 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 18368 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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

Las enzimas van con las sales a la mitad del empaste.

Mantener el macerado constante entre 70 y 70,5ºC (si no lo podes lograr es opcional usar un poco de maltodextrina para que no se te caiga la densidad final)

No va acido en el agua de lavado

Sin Irish moss
Nutrientes y Zn en los 10 min finales de hervor

Una vez cumplido el tiempo de hervor, bajar el PH con ac citrico o lactico hasta 4.8-5

Last Updated and Sharing
 
2,984
Views
4
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-08-28 11:44 UTC
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Discussion about this recipe:
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vic.hops 08/26/2022 at 12:08pm
5 of 5




AlejoL6 08/27/2022 at 10:25am
5 of 5




Beer1 08/29/2022 at 02:09pm
5 of 5




claudioS 09/06/2022 at 04:21am
5 of 5




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