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Emilio IPA

176 calories 15.3 g 330 ml
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 5 liters
Pre Boil Gravity: 1.233 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Emilio Yángüez
Calories: 176 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created Friday March 3rd 2017
1.058
1.010
6.4%
49.0
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 44.4%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 5.6%
2 kg Dry Malt Extract - Light2 kg Dry Malt Extract - Light 42 4 44.4%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 5.6%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 17.5 Boil 60 min 28.16 10.5%
15 g Chinook15 g Chinook Hops Pellet 11.7 Boil 10 min 3.07 7.9%
30 g Columbus30 g Columbus Hops Pellet 17.5 Boil 10 min 9.18 15.8%
25 g Mosaic25 g Mosaic Hops Pellet 13.3 Boil 5 min 4.34 13.2%
25 g Simcoe25 g Simcoe Hops Pellet 13.1 Boil 5 min 4.27 13.2%
25 g Chinook25 g Chinook Hops Pellet 11.7 Dry Hop 5 days 13.2%
25 g Mosaic25 g Mosaic Hops Pellet 13.3 Dry Hop 5 days 13.2%
25 g Simcoe25 g Simcoe Hops Pellet 13.1 Dry Hop 5 days 13.2%
190 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.5 L Infusion 68 °C 30 min
7.5 L Infusion 65 °C 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 150       CO2 Level: 6.5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Pretty easy partial mash recipe with no special equipment requirements.
General procedure:
I will mash 2kg of Maris Otter in 6 liters of water and 0.25kg of Caramunich together with 0.25kg of flaked oats in 1.5 liters of water (both at 68°C for 30min, 65°C for 30min). I will then mix the resulting worts (aprox. 7.5 liters), boil it and do the hop additions in a 5 liter volume (the rest will be boiled without hops). 10min before the total boiling time, I will add the Irish moss and the 2kg LDME. I will cool down the mix and transfer it to a plastic fermenter, adding water to a final volume of 19 litres. Pick the yeast (two packets) at around 22°C and leave it in primary for a month (taking density measurements to control the fermentation process). I will ferment at 18°C. No secondary. I will dry hop with the indicated amounts for 5 days, transfer to a bottling bucket and bottle with 6.5gr of table sugar per liter (150gr in total).

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-03-13 10:45 UTC
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