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no need to get high

190 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created Sunday October 16th 2016
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 2.3 87.7%
0.30 kg German - Vienna0.3 kg Vienna 37 4 5.3%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 5.3%
0.10 kg German - Rye0.1 kg Rye 38 3.5 1.8%
5.7 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 23.34 3.2%
10 g T-S-Vs10 g T-S-Vs Hops Pellet 14.5 Boil 10 min 7.67 3.2%
10 g T-S-Vs10 g T-S-Vs Hops Pellet 14.5 Boil 8 min 6.37 3.2%
10 g T-S-Vs10 g T-S-Vs Hops Pellet 14.5 Boil 6 min 4.96 3.2%
10 g T-S-Vs10 g T-S-Vs Hops Pellet 14.5 Boil 4 min 3.44 3.2%
10 g T-S-Vs10 g T-S-Vs Hops Pellet 14.5 Boil 2 min 1.79 3.2%
30 g T-S-Vs30 g T-S-Vs Hops Pellet 14.5 Boil 0 min 9.7%
35 g T-S-Vs35 g T-S-Vs Hops Pellet 14.5 Whirlpool at 90 °C 0 min 11.3%
35 g T-S-Vs35 g T-S-Vs Hops Pellet 14.5 Whirlpool at 80 °C 0 min 11.3%
150 g T-S-Vs150 g T-S-Vs Hops Pellet 14.5 Dry Hop 9 days 48.4%
310 g / 0.00
Mangrove Jack - US West Coast Yeast M44
1 Each
Attenuation (avg):
Optimum Temp:
15 - 23 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
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
Mash Chemistry and Brewing Water Calculator

The grain was quite old - maybe 6 months - last of the big sack and some of it was the one that had had mice (but no obvious problems, it smelled and looked fine

Used normal tap water. 13l of mash water - contained 1g gypsum, 1g epsom salt and 1 campden - strike was a little over 70 and ended up at 65 (stayed 65 solid for at least the firt half hour) - very thick mash. Acid addition (the same AMS we've using the past few batches {AMS contains < 15%sulphuric acid}) was 5ml at the start and 2ml after half an hour. pH at start was around 5.4, but then after 30 mins was around 5.65 (that's when we added the 2ml extra). This reduced it to 5.43

End of the mash the temperature was 63ºC in the center of the mashtun and around 56ºC at the sides of the mashtun. We mashed in a fermenter bucket with no insulation at all, biab with a grill at the bottom to give some space for the tab hole.

We added 7ml of acid to the strike water to avoid high temperature-high ph tannin extraction.
Batch sparging in two steps. After adding the water we stir well and then let sit for about 10 minutes before starting wort collection.
First sparge was 7L at 75ºC after about 5-6 L of wort have already been extracted from the mash. After adding the sparging water temperature dropped to 62ºC.
The second sparge was 6 L at 78 ºC. After adding the water the temperature dropped to 65-70ºC depending on where you measure it.

Started to boil 23 L of wort. Gravity 1.048 (ends up with an efficiency of 57%).
We ended up with a double hot-break because we added the 3rd sparge wort wen the pot was already hot breaking. It later caused the 2nd hot break while the 1st hot break was disintegrating. The whole boil had white particles (protein?) which looked unusual - maybe the hot break thing?

Total boil time around 1 hr 40mins
We boiled the wort for 40 minutes until it lost 3 L and got down to 20L. Then we did the 60 min hop addition. Protofloc at 15 min along with adding the cooler.
Then the hop additions every 2 mins from 10 mins to flame off. Then used cooler for very short time to get to 90 (1 hop addition) then again to 80 (2nd hop addition). Then waited 20 mins then turned cooler back on, down to around 30 degrees.
Made a cappuchino as usual

Hop additions: T-S-Vs stands for Topaz, Simcoe and Vic secret. An equal mix in each hop addition - the 14.5 AA is an average of the three.

During the boil and after we tasted the wort and it was very bitter.

Fermented at a solid 20. Seemed largely done after around 5 days. Dry hopped with 150g on day 7. Then on day 13 moved outside (maybe 10 - 14 degrees) for 2 days and moved back inside for a final day. All the hops seemed to settle.

Bottled with a new technique. Straight from primary through syphon attached to wand into bottles. Also used carbonation drops for the first time. They suggested 1 per 500ml for english an 2 per 500ml for American. I used 1 per 330ml. Standard cleaning and sanitising of equipment. Bottling procedure worked well.
Only concern is carbonation - enough sugar? did yeast drop out from cold crshing?

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  • Last Updated: 2016-11-01 22:14 UTC
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