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Hopolosoldier (HS)

218 calories 19.9 g 330 ml
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Photo of recipe (modified Stone Ruination clone)
Rating:
4.00 (1 Review)

Calories: 218 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created Saturday August 6th 2016
1.071
1.014
7.54%
209.63
6.81
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg American - Pale 2-Row6.6 kg Pale 2-Row 37 1.8 93.6%
0.45 kg American - Caramel / Crystal 15L0.45 kg Caramel / Crystal 15L 35 15 6.4%
7.05 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 11.7 Boil 90 min 100.47 22.8%
15 g Chinook15 g Chinook Hops Pellet 13.4 Boil 50 min 30.69 6.8%
15 g Magnum15 g Magnum Hops Pellet 11.7 Boil 40 min 24.73 6.8%
15 g Magnum15 g Magnum Hops Pellet 11.7 Boil 30 min 21.65 6.8%
24 g Motueka24 g Motueka Hops Pellet 7.3 Boil 5 min 5.61 11%
45 g Centennial45 g Centennial Hops Pellet 10 Whirlpool at 99 °C 5 min 26.47 20.5%
55 g Centennial55 g Centennial Hops Pellet 10 Dry Hop 5 days 25.1%
219 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31 L Temperature 65 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
6g Gypsum
2g Epsom
Added to filtered Bribie Water to get closer to Light & Hoppy profile
Mash Chemistry and Brewing Water Calculator
 
Notes

21/8/16

  • Aerated wort with air pump for
  • Dry pitched x2 packs of yeast
  • Batch size was supposed to be 19L, efficiency was down.

    28/8/16
  • Dry hopped after 7 days

    3/9/16
  • Cold crashed to 3C

    4/9/16
  • Gelatin (1 sachet) dissolved in 200ml of boiled water as it cooled, transferred to fermenter and shaken.

    6/9/16
  • Bottled using drops. FG:1012 - ABV 8%

    9/10/16
  • Not much head retention, could do with some oats maybe.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-10-09 05:26 UTC
Discussion about this recipe:
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Back of the Passage Brewery 10/09/2016 at 05:24am
4 of 5

Not much head retention, could do with some oats maybe.


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