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Ipa Rakú

Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 210 liters (fermentor volume)
Pre Boil Size: 230 liters
Post Boil Size: 220 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andrey Giovanny Riveros Merchán
Hop Utilization: 76%
Calories: 172 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Thursday September 15th 2022

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.5%

IBU (tinseth):

39.9

SRM (morey):

8.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
45 kg	Bestmalz - BEST Pale ale45 kg BEST Pale ale	38.1	2.81	84.9%
4 kg	Bestmalz - BEST Caramel Aromatic4 kg BEST Caramel Aromatic	34.5	19	7.5%
4 kg	German - Melanoidin4 kg Melanoidin	37	25	7.5%
53 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
350 g	Yakima Valley Hops - Amarillo350 g Amarillo Hops	Pellet	8.6	Boil at 92 °C	40 min	23.57	29.2%
250 g	B. C. Goldings250 g B. C. Goldings Hops	Pellet	5	Boil at 92 °C	10 min	4.04	20.8%
600 g	Yakima Valley Hops - Amarillo600 g Amarillo Hops	Pellet	8.6	Dry Hop at 10 °C	3 days	12.29	50%
1,200 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
950 g	Yakima Valley Hops - Amarillo (Pellet) 950 g Amarillo (Pellet) Hops	35.86	79.2%
250 g	B. C. Goldings (Pellet) 250 g B. C. Goldings (Pellet) Hops	4.04	20.8%
1,200 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
127.5 L		Strike	75 °C	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1015 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 5 °C CO₂ Level: 3.5 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

Una vez terminada la fermentación, dejar dos días de descanso de diacetilo, hacer la purga de cbarros por el clamp inferior "la purga se recomienda hacerla en dos pasos una en la mañana y otra en la tarde para permitir que el sedimento pegado en las paredes del fermentador se delice y salga por completo"

Macerada lo más cercano a 5.3 puntos de ph, esto promueve la claridad.

Agua de partida cercano a 6.3

Adicionar 5 gramos de cloruro de calcio faltando 5 minutos de hervor.

10 gr de cloruro de calcio
10gr de sulfato de magnesio
1 gr cloruro de sodio (sal marina)

Last Updated and Sharing

246

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Brews

Public: Yup, Shared
Last Updated: 2022-09-15 19:32 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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