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English IPA 2024 (V1)

Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.85 liters
Post Boil Size: 24.9 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Pete M
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Saturday April 1st 2023

Original Gravity:

1.058

Final Gravity:

1.011

ABV (standard):

6.2%

IBU (tinseth):

20.3

EBC (ebcmorey):

15.8

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5.80 kg	Bairds - Golden Promise5.8 kg Golden Promise	37	6.51	90.2%
0.50 kg	Gladfield - Light Crystal Malt0.5 kg Light Crystal Malt - (late mash tun addition)	35.4	83.84	7.8%
0.13 kg	Rice Hulls0.13 kg Rice Hulls	0		2%
6.43 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Cluster100 g Cluster Hops	Pellet	6.5	Dry Hop	5 days		28.6%
150 g	Cluster150 g Cluster Hops	Pellet	6.5	Whirlpool at 100 °C	30 min	20.31	42.9%
100 g	Cluster100 g Cluster Hops	Pellet	6.5	Dry Hop	5 days		28.6%
350 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
350 g	Cluster (Pellet) 350 g Cluster (Pellet) Hops		20.31	100.1%
350 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21 L	Infusion	67 °C	67 °C	70 min
16 L	Sparge	77 °C	77 °C	15 min
21 L	Infusion	67 °C	67 °C	70 min
16 L	Sparge	77 °C	77 °C	15 min
Starting Mash Thickness: 3.3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 g	gypsum (calcium sulfate)	Water Agt	Mash	70 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	70 min.
2 g	Whirlfloc	Water Agt	Boil	15 min.
3 g	Yeast Nutrient	Other	Boil	15 min.
10 g	gypsum (calcium sulfate)	Water Agt	Mash	70 min.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	70 min.
2 g	Whirlfloc	Water Agt	Boil	15 min.
3 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 171 B cells required

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	2 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 171 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

(Unity Water) North

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
INGREDIENTS: YEAST = 2 x 11g Lallemand Nottingham Ale Yeast SALTS = Mash: 5g Hoppy & 5g Malty Sparge: 5g Hoppy & 5g Malty WHIRFLOC TABLET = 1 tablet YEAST NUTRIENT = 1 heaped teaspoon HOPS = WP: 150g of Cluster Hops DH: 100g of Cluster Hops RICE HULLS = 100G
Mash Chemistry and Brewing Water Calculator

Notes

STEPS / METHOD

Mash malts & rice hulls in 21 Litres of water for 70 mins at 67C and stir well regularly. Recirculate mash liquid with 4 or 5 jugs of liquid every 5mins. Add Crystal Malt with 30mins to go.
At end of mash time, raise temp to 77C and let sit for 10mins.
Once temp reaches 77C and has sat for 10mins, lift malt pipe out and Sparge grains with 15 Litres of hot water (77C) for 15 mins (approx). NEED 29 LITRES
STARTING AMOUNT IS 29 LITRES - BOIL FOR 90MINS.
Add Yeast Nutrient and Whirlfloc Tablet with 15mins to go in the boil.
Once boil is complete, Drain & strain wort into large pot and add Hops and stir well and leave for 20mins.
Then cool wort to around 25C in a sink full of ice & cold water
Then strain wort into Fermenter and stir well
Aerate well and add sanitised Tilt device
Sprinkle 1st & 2nd Nott. Ale Yeast
Cling Wrap FV and put Fermenter into fridge pre-set at 18C,
Ferment at 19C for 7 days.
Dry-hop with 100g hops on Day 8, and set temp to 21C for remaining days.
2 days before bottling drop temp to 1.5C (cold crash).

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-03-11 05:48 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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