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Omnium

186 calories 17.1 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 77% (ending kettle)
Source: Pierre Adedze
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created Friday November 4th 2016
1.061
1.012
6.47%
60.85
5.11
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 70%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 10%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 20%
5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Leaf/Whole 10.9 Boil 60 min 19.16 5.7%
30 g Cascade30 g Cascade Hops Leaf/Whole 8.6 Boil 5 min 6.03 11.3%
30 g Citra30 g Citra Hops Leaf/Whole 12.7 Boil 5 min 8.9 11.3%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 14.4 Boil 5 min 5.05 5.7%
40 g Cascade40 g Cascade Hops Leaf/Whole 8.6 Whirlpool at 80 °C 30 min 6.55 15.1%
40 g Citra40 g Citra Hops Leaf/Whole 12.7 Whirlpool at 80 °C 30 min 9.68 15.1%
20 g Mosaic20 g Mosaic Hops Leaf/Whole 14.4 Whirlpool at 80 °C 30 min 5.49 7.5%
30 g Cascade30 g Cascade Hops Leaf/Whole 8.6 Dry Hop 4 days 11.3%
30 g Citra30 g Citra Hops Leaf/Whole 12.7 Dry Hop 4 days 11.3%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 14.4 Dry Hop 4 days 5.7%
265 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
13.5 L Infusion 64 °C 90 min
Starting Mash Thickness: 3 L/kg
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 393 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Prepared a 500ml refresh starter with 70g of DME.
Added 13.5L of heated acidified strike water at 73C to mash tun for 66C infusion.
Added correct proportion of salts to the mash.
Mashed in and hit target temperature.
Refilled HLT and set HERMS to 69C. Took 30min to reach.
Turned on HERMS cycling slow to maintain mash at 66C for a further 30min.
After 60min of mash, increased HLT temperature to 79C whilst still cycling HERMS. This took 10min.
For 3min, sparged onto mash to build up head before starting vorlof.
Sparse & vorlof continued for 85min, when 30L of wort was collected in the BK.
Pre boil gravity = 9.5 bricks, 1.038 before adding sugar.
Added sugar.
Pre boil gravity = 12.9 bricks, 1.052 after adding sugar
Added correct proportion of salts to wort.
Boiled for 45min.
Added protofloc and yeast nutrient. Sanitized chiller.
At flameout added hops and whirlpools for 5min. Then dropped temp to 80C.
Continued to whirlpool for 20min then set up hopback.
Drained BK at 80C through hopback and plate chiller (slowly) to collect 21.5L of wort at 19C.
Took sample. OG = 15.1 bricks, 1.061. Spot on.
Pitched yeast then O2 wort at 1L/min for 90sec.
Put wort into fermenter fridge at 19.5 C.

wort in fermentor at 19.5C

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-16 00:29 UTC
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