도도한 ipa

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Buy Ingredients

Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 172 calories (Per 355mL)
Carbs: 17 g (Per 355mL)

Created Wednesday June 12th 2019

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.25%

IBU (tinseth):

37.17

SRM (morey):

5.2

Mash pH

n/a

Cost

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	American - Pale 2-Row4.5 kg Pale 2-Row	37	1.8	88.2%
250 g	American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt)	33	1.8	4.9%
350 g	American - Caramel / Crystal 20L350 g Caramel / Crystal 20L	35	20	6.9%
5.1 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	Calypso14 g Calypso Hops	Leaf/Whole	13	Boil	30 min	17.06	12.5%
14 g	Mosaic14 g Mosaic Hops	Pellet	12.5	Boil	20 min	14.22	12.5%
14 g	Calypso14 g Calypso Hops	Pellet	13	Boil	5 min	4.87	12.5%
14 g	Mosaic14 g Mosaic Hops	Pellet	12.5	Boil	1 min	1.01	12.5%
28 g	Calypso28 g Calypso Hops	Pellet	13	Dry Hop	7 days		25%
28 g	Mosaic28 g Mosaic Hops	Pellet	12.5	Dry Hop	7 days		25%

Show Summary View

Amount	Variety	IBU	Bill %
14 g	Calypso (Leaf/Whole) 14 g Calypso (Leaf/Whole) Hops	17.06	12.5%
56 g	Mosaic (Pellet) 56 g Mosaic (Pellet) Hops	15.23	50%
42 g	Calypso (Pellet) 42 g Calypso (Pellet) Hops	4.87	37.5%
112 g

Mash Guidelines

Amount	Type	Temp	Time
28 L	Infusion	66 °C	60 min
6 L	Sparge	76 °C	20 min
Starting Mash Thickness: 3.1 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Baking Soda	Water Agt	Mash	0 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
7 g	Gypsum	Water Agt	Mash	0 min.
3 ml	Lactic acid	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
0.10 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
1.50 kg	Peach Puree	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 203 B cells required