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Juicy White IPA Whirlpool

Method: BIAB
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 93%
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)

Created: Tuesday April 18th 2023

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

43.8

SRM (morey):

5.6

Mash pH

5.9

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Weyermann - Pilsner2.5 kg Pilsner	36	1.5	38.5%
0.50 kg	Weyermann - Carapils0.5 kg Carapils	34.5	2.1	7.7%
1 kg	Simpsons - Golden Naked Oats1 kg Golden Naked Oats	27	7	15.4%
0.75 kg	Simpsons - Maris Otter pale0.75 kg Maris Otter pale	38	2.4	11.5%
0.75 kg	Simpsons - Finest Pale Ale Golden Promise0.75 kg Finest Pale Ale Golden Promise	37	2.4	11.5%
1 kg	Weyermann - Pale Wheat1 kg Pale Wheat	36	2	15.4%
6.50 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Summit10 g Summit Hops	Pellet	18.7	Boil	60 min	22.55	9.5%
10 g	Vic Secret10 g Vic Secret Hops	Pellet	17.6	Boil at 100 °C	60 min	21.22	9.5%
25 g	Yakima Valley Hops - Sabro25 g Sabro Hops	Pellet	21.6	Whirlpool at 75 °C	25 min		23.8%
50 g	Yakima Valley Hops - BRU-150 g BRU-1 Hops	Pellet	14.5	Whirlpool at 75 °C	25 min		47.6%
5 g	Summit5 g Summit Hops	Pellet	18.7	Whirlpool at 75 °C	25 min		4.8%
5 g	Vic Secret5 g Vic Secret Hops	Pellet	17.6	Whirlpool at 75 °C	25 min		4.8%
105 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Summit (Pellet) 15 g Summit (Pellet) Hops	22.55	14.3%
15 g	Vic Secret (Pellet) 15 g Vic Secret (Pellet) Hops	21.22	14.3%
25 g	Yakima Valley Hops - Sabro (Pellet) 25 g Sabro (Pellet) Hops		23.8%
50 g	Yakima Valley Hops - BRU-1 (Pellet) 50 g BRU-1 (Pellet) Hops		47.6%
105 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.25 L	preheat in the kettle and add grains slowly while stirring with a paddle	Strike	73 °C	65 °C	80 min
9 L	Just pour the hot water over the Mashbag full of the grains when its pulled out over the kettle, i rest it on a oven rack and squish out leftover wort out of it after	Sparge	100 °C	90 °C	--

Yeast

Omega Yeast Labs - HotHead Ale OYL-057

Amount:	120 Milliliters	Cost:
Attenuation (avg):	80%	Flocculation:	Medium High
Optimum Temp:	17 - 37 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 107.1 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Saskia Rhein

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Ignore water warning for BIAB,

squeeze leftover wort out of brewbag after sparge. (its HOT use the kettle lid and a oven rack above the kettle)

separate hopaditions in glasses and row them.

do not oxidize wort when its hot. (no pouring with much aeriation)

chill the wort after transfer to fermenter in icewater, check Original Gravity, aeriate at 20°C.

pitch it and let it do its job.(label the fermenter with date, OG, yeast, and beertype)

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