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PARADISE TROP

215.33 calories 22.06 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: PIEROLIMA
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Saturday August 3rd 2019
1.065
1.016
6.47%
37.93
10.86
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale 39 2.3 77.4%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 9.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.7%
120 g German - Melanoidin120 g Melanoidin 37 25 2.3%
50 g German - CaraRed50 g CaraRed 34 20 1%
5.17 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Amarillo30 g Amarillo Hops Pellet 6.7 Boil 10 min 9.61 9.5%
25 g Citra25 g Citra Hops Pellet 12.8 Boil 10 min 15.3 7.9%
35 g Amarillo35 g Amarillo Hops Pellet 6.7 Whirlpool at 95 °C 15 min 4.94 11.1%
30 g Citra30 g Citra Hops Pellet 12.8 Whirlpool at 95 °C 15 min 8.09 9.5%
40 g Amarillo40 g Amarillo Hops Pellet 6.7 Dry Hop at 18 °C 7 days 12.7%
25 g Citra25 g Citra Hops Pellet 12.8 Dry Hop at 18 °C 7 days 7.9%
30 g Mosaic30 g Mosaic Hops Pellet 12.2 Dry Hop at 18 °C 7 days 9.5%
40 g Amarillo40 g Amarillo Hops Pellet 6.7 Dry Hop at 14 °C 3 days 12.7%
30 g Citra30 g Citra Hops Pellet 12.8 Dry Hop at 14 °C 3 days 9.5%
30 g Mosaic30 g Mosaic Hops Pellet 12.2 Dry Hop at 14 °C 3 days 9.5%
315 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
14 L Infusion 67 °C 90 min
13 L Sparge 80 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.20 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
4.26 ml Phosphoric acid Water Agt Mash 1 hr.
0.16 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Danstar - Lalbrew New England East Coast Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       CO2 Level: 2.25 Volumes
 
Target Water Profile
SAN LUIS
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 15 0 170 80 0
O agregamos todo el ácido debido a que llego a los 5.2 macerado.
Se agrego ácido al agua sparge pero bajo a 3, tuvimos que echar 7 litros más de agua.
Mash Chemistry and Brewing Water Calculator
 
Notes

7 días: Densidad 1.013
Aromas a frutas tropicales, pan dulce
6 días dry hop 1
9 dias: 3 días dry hop 2 a 14

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-01-18 05:24 UTC
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