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The Cousins Mighty Medusa

248 calories 27.4 g 500 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 125 liters (fermentor volume)
Pre Boil Size: 135.37 liters
Post Boil Size: 130 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Cousin's Craft Beer
Hop Utilization: 97%
Calories: 248 calories (Per 500ml)
Carbs: 27.4 g (Per 500ml)
Created Saturday December 31st 2022
1.053
1.015
5.0%
22.3
2.9
n/a
147.56
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 kg Bestmalz - BEST Heidelberg25 kg BEST Heidelberg 1.65 € / kg
41.25 €
38 1.3 89.3%
3 kg United Kingdom - Oat Malt3 kg Oat Malt 3.25 € / kg
9.75 €
28 2 10.7%
28 kg / 51.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Magnum DE75 g Magnum DE Hops 14.40 € / kg
1.08 €
Pellet 12.2 First Wort 60 min 19.63 7%
200 g Medusa200 g Medusa Hops 85.90 € / kg
17.18 €
Pellet 4.8 Whirlpool at 80 °C 40 min 2.69 18.6%
200 g Medusa200 g Medusa Hops 85.90 € / kg
17.18 €
Pellet 4.8 Whirlpool at 75 °C 30 min 18.6%
200 g Medusa200 g Medusa Hops 85.90 € / kg
17.18 €
Pellet 4.8 Whirlpool at 70 °C 20 min 18.6%
200 g Medusa200 g Medusa Hops 85.90 € / kg
17.18 €
Pellet 4.8 Dry Hop at 23 °C 8 days 18.6%
200 g Medusa200 g Medusa Hops 85.90 € / kg
17.18 €
Pellet 4.8 Dry Hop at 15 °C 4 days 18.6%
1,075 g / 86.98 €
 
Mash Guidelines
Amount Description Type Temp Time
75 L Strike 66 °C 60 min
77 °C 1 min
80 L Fly Sparge 77 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Servomyces 0.18 € / g
0.27 €
Other Mash 0 min.
0.27 €
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
90 Grams
Cost:
103.40 € / kg
9.31 €
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 573 B cells required
9.31 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.67 bar       Temp: 1.7 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 10 18 190 90 17
RO water adjustment:
Baking Soda NaHCO3 4gr
Gypsum CaSO4 18gr
Calcium Chloride CaCl2 62gr
Epsom Salt MgSO4 15gr
Canning Salt NaCl 5gr
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation schedule:
Start fermenting at 19°C
Day 2 go to 20°C
Day 3 go to 21°C
Day 5 go to 22°C
Day 6 go to 23°C add first dry hop & 6 g. Aromazyme
Day 9 add 15 grams of Spring'Blanche yeast protein extract
Day 10 go down to 14°C then add second dry hop.
Day 14 transfer in brite tank and add 40 grams ascorbic acid, then
slowly cool down to 1.7 - 2.0°C
Day 16 carbonate 5 days at 10.5/11.0 PSI
Day 21 bottling day

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2023-01-17 11:58 UTC
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