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Petemèter

404 calories 36.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23.9 liters
Pre Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BergVind
Calories: 404 calories (Per 330ml)
Carbs: 36.4 g (Per 330ml)
Created Wednesday October 18th 2017
1.130
1.026
13.64%
82.17
18.55
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.20 kg United Kingdom - Maris Otter Pale10.2 kg Maris Otter Pale 38 3.75 77.3%
1 kg German - CaraMunich I1 kg CaraMunich I 34 39 7.6%
0.80 kg United Kingdom - Crystal 30L0.8 kg Crystal 30L 34 30 6.1%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 9.1%
13.2 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Willamette150 g Willamette Hops Pellet 4.5 Boil 60 min 45.12 30%
150 g Willamette150 g Willamette Hops Pellet 4.5 Boil 15 min 22.39 30%
100 g Citra100 g Citra Hops Pellet 11 Boil 5 min 14.66 20%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 9 days 12%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 7 days 8%
500 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L 6,6kg mash Strike 68 °C 60 min
5.3 L 1 sparge Sparge 77 °C 10 min
Strike 68 °C 60 min
13.3 L Sparge 77 °C 10 min
Starting Mash Thickness: 2.85 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Whirlfloc Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
17.60 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 332 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 109.9 g       CO2 Level: 2.11 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Double IPA. 2x6,6 kg double mash.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-28 19:33 UTC
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