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Bribie Topper (BT)

246 calories 22.6 g 330 ml
Beer Stats
Method: BIAB
Style: Double IPA
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Heady Topper variation
Calories: 246 calories (Per 330ml)
Carbs: 22.6 g (Per 330ml)
Created Friday June 2nd 2017
1.080
1.016
8.3%
96.8
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pale Ale6 kg Pale Ale 37 3.5 70.2%
1.70 kg Liquid Malt Extract - Light1.7 kg Liquid Malt Extract - Light 35 4 19.9%
350 g German - Wheat Malt350 g Wheat Malt 37 2 4.1%
350 g United Kingdom - Cara Malt350 g Cara Malt 35 17.5 4.1%
150 g Rolled Oats150 g Rolled Oats 33 2.2 1.8%
8,550 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 8.4 First Wort 0 min 30.66 14.6%
20 g Cascade20 g Cascade Hops Pellet 6.6 Boil 50 min 13.88 9.8%
40 g Simcoe40 g Simcoe Hops Pellet 13.1 Whirlpool 0 min 24.37 19.5%
40 g Waimea40 g Waimea Hops Pellet 15 Whirlpool 0 min 27.91 19.5%
25 g Simcoe25 g Simcoe Hops Pellet 13.1 Dry Hop 5 days 12.2%
50 g Waimea50 g Waimea Hops Pellet 15 Dry Hop 5 days 24.4%
205 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32.5 L Temperature 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Brewtan B Fining Mash 30 min.
1 tsp Yeast nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Brewtan B Fining Boil 10 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
S-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °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
Mash Chemistry and Brewing Water Calculator
 
Notes

18/6/17

  • Gladfield American Ale malt used
  • LME added @ 25 min
    19/6/17
  • Dry pitched a sachet of S-05 onto krausen to compensate for under pitch at 24 hours.
    25/6/17
  • SG 1022
    26/6/17
  • Dry hopped, SG 1022
    2/7/17
  • SG 1019
    5/7/17
  • FG 1018, Mild citrus aroma, strong hop juice flavour that needs time to age and die down, kegged.
    3/10/17
  • Ended up tasting a bit like olives (wtf?) and had to bin it, maybe the stainless wasn't cleaned/passivated properly as it was the first ude of new stainless fermenter.
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-10-03 11:37 UTC
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