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American IPA cw 2

191 calories 19.4 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 25.5 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Source: cwent
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created Monday July 2nd 2018
1.062
1.015
6.23%
71.79
7.31
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg New Zealand - Pilsner Malt6.5 kg Pilsner Malt 37.3 1.93 92.9%
0.25 kg United Kingdom - Cara Malt0.25 kg Cara Malt 35 17.5 3.6%
0.25 kg New Zealand - Medium Crystal Malt0.25 kg Medium Crystal Malt 35.4 56.35 3.6%
7 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Magnum19 g Magnum Hops Pellet 13 Boil 60 min 25.34 8.9%
20 g Cascade20 g Cascade Hops Pellet 6.1 Boil 30 min 9.62 9.4%
24 g Centennial24 g Centennial Hops Pellet 10.5 Boil 10 min 9.37 11.3%
25 g Cascade25 g Cascade Hops Pellet 6.1 Boil 0 min 11.7%
25 g Centennial25 g Centennial Hops Pellet 10.5 Boil 0 min 11.7%
50 g Citra50 g Citra Hops Pellet 14 Whirlpool at 70 °C 20 min 27.45 23.5%
50 g Cascade50 g Cascade Hops Pellet 6.1 Dry Hop 2 days 23.5%
213 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L single infusion Infusion 65 °C 90 min
mashout Temperature 77 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
41 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 291 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Melbourne water.
To 42L (21 mash + 21 sparge) add:
4.8g (2.4g each) of Gypsum[CaSo4],
1.7g (0.85 each) of Epsom salt [MgSo4],
2.2g (1.1 each) of table salt [NaCl],
3.2g (1.6g each) of calcium chloride [CaCl2] and
6.5g (3.25g each) of Chalk [CaCO3]
to reach target water profile.
Add 21ml (10.5 each) of Lactic Acid 88% to achieve pH of 5.2. Pre-boil pH measured at 5.0. Ok but a bit low. didn't need to add Lactic to sparge.
Mash Chemistry and Brewing Water Calculator
 
Notes

Pitched yeast into 500ml of pre-boiled water cooled to 37deg. C.

Oxygenated wort using pure O2 with 0.5micron stone for 1 min. Added remaining settled wort 2 litres, and gave another 30 sec. blast of O2, 30 hours after pitching.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-07 05:33 UTC
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