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Heretic Evil Twin / approximation - Braumeister 20L

204 calories 19 carbs
Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK

Calories: 204 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Monday December 14th 2015
Amount Fermentable PPG °L Bill %
4.5 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 80.9%
700 g United Kingdom - Crystal 70L700 g Crystal 70L 34 70 12.6%
300 g German - Munich Dark300 g Munich Dark 37 15.5 5.4%
30 g United Kingdom - Black Patent30 g Black Patent 27 525 0.5%
30 g United Kingdom - Roasted Barley30 g Roasted Barley 29 550 0.5%
5.56 kg Total      
Amount Variety Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 15 First Wort   21.72 12.2%
30 g Columbus30 g Columbus Hops Pellet 15 Boil 5 min 10.65 18.3%
30 g Citra30 g Citra Hops Pellet 11 Boil 5 min 7.81 18.3%
28 g citra28 g citra Hops Pellet 11 Dry Hop 7 days 17.1%
28 g Columbus28 g Columbus Hops Pellet 15 Dry Hop 7 days 17.1%
28 g citra28 g citra Hops Pellet 10 Dry Hop 4 days 17.1%
Mash Guidelines
Amount Description Type Temp Time
25 L Strike Temperature 66 °C 0 min
0 L Mash Infusion 66 °C 35 min
0 L Mash Infusion 67 °C 35 min
0 L Mash out Infusion 75 °C 15 min
4 L 4l plus water to sparge Sparge 75 °C 0 min
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
White Labs - California Ale Yeast WLP001
Attenuation (avg):
Optimum Temp:
20 - 23 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 240 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Hoppy/bitter and mild sweetness water profile
Mash Chemistry and Brewing Water Calculator

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 29l.

25l to mash
4l to sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 c˚"5/7 days"

Dry Hop "7 days" 20c˚

Second dry hopping
Citra "7 days" 20c to 0C˚,

Recipe Photos
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-09 19:53 UTC
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AnteK 12/14/2015 at 10:17pm
5 of 5

A strong, deep copper-red ale that boasts a complex malt pro le but is really a show- case for hopbursting. Hopbursting forgoes the traditional additions of bittering hops early in the boil in favor of copious addi- tions of aroma varieties late in the boil. For the brewer, the result is a signi cant IBU contribution as well as intense hop aroma and avor from the late additions. For the drinker, the result is smooth bitterness in
a pint suffused with a fragrant fog of hop avor and aroma.

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