Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

TK3 IPA

167 calories 14.8 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created Wednesday January 2nd 2019
1.055
1.010
5.88%
22.41
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Pilsen4.4 kg Pilsen 36 1.8 91.7%
0.20 kg German - CaraRed0.2 kg CaraRed 34 20 4.2%
0.20 kg German - Carapils0.2 kg Carapils 35 1.3 4.2%
4.8 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Columbus5 g Columbus Hops Pellet 15 Boil 60 min 9.55 4.7%
14 g Citra14 g Citra Hops Pellet 11 Boil 5 min 3.91 13.1%
14 g Simcoe14 g Simcoe Hops Pellet 12.7 Boil 5 min 4.51 13.1%
14 g Mosaic14 g Mosaic Hops Pellet 12.5 Boil 5 min 4.44 13.1%
20 g Citra20 g Citra Hops Leaf/Whole 11 Dry Hop 0 days 18.7%
20 g Simcoe20 g Simcoe Hops Leaf/Whole 12.7 Dry Hop 0 days 18.7%
20 g Mosaic20 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 0 days 18.7%
107 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L Temperature 67 °C 60 min
Temperature 73 °C 5 min
Temperature 78 °C 5 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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

dry hop only Nelson Sauvin
Addition of hops after 5 days from the start of fermentation at 18 degrees
After fermentation, let the beer yeast sink to the floor for 2-3 days in a refrigerator below 4 degrees. It is caught by aging period.

18도 발효시작 5일뒤 호프 첨가
발효완료 후 4도 이하의 냉장고에서 2~3일 맥주 효모들을 바닥에 가라앉도록 한다. 숙성기간으로 잡는다.

Last Updated and Sharing
 
66
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-11 06:30 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/