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Cobbler Aussie Red IPA - The Mountain Rang

204 calories 19 carbs
Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.3 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Lee Medling
Calories: 204 calories (Per 355mL)
Carbs: 19 g (Per 355mL)
Created Wednesday November 16th 2016
1.062
1.012
6.55%
71.84
17.44
5.26
 
Brew Log History

Target 19°C
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Fermentables
Amount Fermentable PPG °L Bill %
3.35 kg Australian - Ale Malt - Barrett Burston3.35 kg Australian - Ale Malt - Barrett Burston 37 2.9 55.1%
2.13 kg German - Vienna2.13 kg Vienna 37 4 35%
0.425 kg Gladfield Shepherds Delight0.425 kg Gladfield Shepherds Delight 36 106 7%
0.12 kg Gladfield RedBack0.12 kg Gladfield RedBack 36 25 2%
0.06 kg United Kingdom - Roasted Barley0.06 kg Roasted Barley 29 550 1%
6.09 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
12 g Topaz12 g Topaz Hops Pellet 16.5 Boil 45 min 21.39 2.5%
45 g Galaxy45 g Galaxy Hops Pellet 15.2 Boil 5 min 16.04 9.3%
70 g Topaz70 g Topaz Hops Pellet 16.5 Boil 5 min 27.09 14.4%
60 g Galaxy60 g Galaxy Hops Pellet 15.2 Whirlpool at 77 °C 10 min 1.98 12.3%
45 g Topaz45 g Topaz Hops Pellet 16.5 Whirlpool at 77 °C 10 min 1.61 9.3%
100 g Vic Secret100 g Vic Secret Hops Pellet 17.1 Whirlpool at 77 °C 10 min 3.72 20.6%
15 g Galaxy15 g Galaxy Hops Pellet 15.2 Dry Hop 7 days 3.1%
15 g Summer15 g Summer Hops Pellet 5.2 Dry Hop 7 days 3.1%
20 g Vic Secret20 g Vic Secret Hops Pellet 17.1 Dry Hop 7 days 4.1%
15 g Galaxy15 g Galaxy Hops Pellet 15.2 Dry Hop 10 days 3.1%
15 g Summer15 g Summer Hops Pellet 5.2 Dry Hop 10 days 3.1%
20 g Vic Secret20 g Vic Secret Hops Pellet 17.1 Dry Hop 10 days 4.1%
22 g Galaxy22 g Galaxy Hops Pellet 15.2 Dry Hop 13 days 4.5%
7 g Summer7 g Summer Hops Pellet 5.2 Dry Hop 13 days 1.4%
25 g Vic Secret25 g Vic Secret Hops Pellet 17.1 Dry Hop 13 days 5.1%
 
Mash Guidelines
Amount Description Type Temp Time
37.4 L Mash Infusion 66 °C 90 min
 
Other Ingredients
Amount Name Type Use Time
8 g Baking Soda Water Agt Mash 0 min.
13 g Calcium Chloride Water Agt Mash 0 min.
13 g Calcium Sulphate Water Agt Mash 0 min.
1 each Campden tablet Water Agt Mash 0 min.
0.5 each Whirlfloc Water Agt Boil 10 min.
1 tsp Yeast nutrient Water Agt Boil 10 min.
8 g Epsom Salt Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.75 (M cells / ml / ° P) 612 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 2.3 Volumes
 
Target Water Profile
Electric IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 279 57
For tap water:
3.00 tsp Gypsum
0.75 tsp Epsom

For RO water:
13 g Calcium Sulphate
8 g Magnesium Sulphate
4 g Calcium Chloride
8 g Baking Soda
*Add campden tablet 30 mins before mash in
Mash Chemistry and Brewing Water Calculator
 
Notes

2 L starter (205 g DME, pinch of yeast nutrient)
4 L starter (410 g DME, pinch of yeast nutrient)

Raise to 21 deg to complete attenuation after 5-7 days, as per yeast description:
http://www.theyeastbay.com/brewers-yeast-products/vermont-ale

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-27 04:50 UTC
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