Botanical garden sake IPA Beer Recipe | All Grain Experimental Beer by Yokai.brewing | Brewer's Friend
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Botanical garden sake IPA

168 calories 10.7 g 330 ml
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 1000 liters (fermentor volume)
Pre Boil Size: 1200 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 10.7 g (Per 330ml)
Created: Friday September 2nd 2022
1.056
1.004
6.8%
34.0
3.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
200 kg Simpsons - Extra Pale Ale Malt200 kg Extra Pale Ale Malt 35.82 2.2 76.9%
60 kg Flaked Rice60 kg Flaked Rice 40 0.5 23.1%
260 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,000 g Yakima Chief Hops - Citra1000 g Citra Hops Pellet 13 Boil at 100 °C 60 min 34.02 50%
1,000 g El Dorado1000 g El Dorado Hops Pellet 15.7 Whirlpool at 100 °C 30 min 50%
2,000 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
720 L Strike 60 °C 65 °C 60 min
Infusion 65 °C 75 °C 10 min
980 L Sparge 75 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
300 g Gypsum Water Agt Mash 1 hr.
20 kg Yellow Koji Flavor Mash 1 hr.
80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
200 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Sake #7 Yeast WLP705
Amount:
2 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
21 - 38 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4832 B cells required
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 4832 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

高知酵母CEL24と高知産の麹を使用したSAKE IPA。
CEl24はカプロン酸エチル(りんご香)酢酸イソアミル(バナナ香)の生成量が多く甘酸っぱい香りのお酒が出来上がるのが特徴です。
そこにメロン、桃やマンゴーなどの核果のアロマを特徴に持つエルドラゴというホップを使用し複雑で芳醇なアロマが香る、まるでいろいろな花が爛漫に咲いている植物園にいるかのようなIPAを目指します。また麹を使用することで糖化の効率が上がり、芳醇で甘酸っぱい香りながら切れ味のあるドライな仕上がりにある予定です。


※発酵力の弱いCEL24を補助するためにIPA酵母も使用しミックスカルチャーで発酵させます。

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  • Public: Yup, Shared
  • Last Updated: 2023-05-23 06:45 UTC
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