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El Dorado IPA

155 calories 13.6 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Bird
Calories: 155 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created Monday June 15th 2015
1.051
1.009
5.48%
53.28
4.96
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg German - Pilsner1.7 kg Pilsner 38 1.6 36.2%
2.50 kg German - Pale Ale2.5 kg Pale Ale 39 2.3 53.2%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 5.3%
0.25 kg Canadian - Honey Malt0.25 kg Honey Malt 37 25 5.3%
4.7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17.50 g Columbus17.5 g Columbus Hops Pellet 14.6 First Wort 0 min 19.24 7.3%
56 g El Dorado56 g El Dorado Hops Pellet 15.6 Whirlpool at 95 °C 30 min 19.86 23.4%
40 g Azacca40 g Azacca Hops Pellet 15.6 Whirlpool at 88 °C 15 min 14.18 16.7%
35 g El Dorado35 g El Dorado Hops Pellet 15.6 Dry Hop 5 days 14.6%
28 g Experimental Pine Fruit28 g Experimental Pine Fruit Hops Pellet 17 Dry Hop 5 days 11.7%
35 g El Dorado35 g El Dorado Hops Pellet 15.6 Dry Hop 3 days 14.6%
28 g Experimental Pine Fruit28 g Experimental Pine Fruit Hops Pellet 17 Dry Hop 3 days 11.7%
239.5 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15.6 L Infusion 64 °C 60 min
Starting Mash Thickness: 3.8 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 20L       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
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=CVPGDKS
Mash Chemistry and Brewing Water Calculator
 
Notes

Wed 17th June 2015 - Strike Water = 70.5oC. Mash Temp = 65.6oC. Added 3 mL 80% Lactic Acid added (predicted was 4.25 mL). Mash pH = 5.4 (measured a cooled sample after 15 mins).

Stirred mash after 20 mins. 64oC. Added 1.25 mL to sparge water. pH = 5.2. Added 2L extra sparge water so ended up with a 27L preboil volume. Preboil SG = 1.042, pH = 5.5.

OG = 1.050. pH = 5.6. 19L. pH of starter = 3.8 and a lactic twang to it. Had done a lacto starter the day before but did wash with PBW / Starsan... and boil the starter wort for 15 mins! Might be a sour IPA...

Mon 22nd June 2015 (Day 5) - 1.012 / 5% ABV. Yeast has dropped. Clear beer like last time with WLP090. Clean malty smell. Hop bitterness in the taste.

Wed 24th June (Day 7) - Dry Hop 1 (3.4 g/L) added in primary.

Sat 27th June (Day 10) - Dry Hop 2 (3.4 g/L) added to hop filter in oxygen purged keg and beer racked into keg. Keg placed in keezer at 0oC. FG = 1.011. 5.25% ABV. Lots of hop character but maybe a bit grassy / citric... May not even need the second DH. Nice firm bitterness, hint of diacetyl(?).

Sun 28th June (Day 11) - Keg has chilled overnight. Added 1 teaspoon gelatine in about 80 mL water, then warmed in the microwave till gelatine was dissolved. Added gelatine solution and then added CO2 line at 1.2 bar.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-06-28 11:02 UTC
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