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Dennis Squelbow

263 calories
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Wayward
Calories: 263 calories (Per 355mL)
Share: <EMBED>
1.080
1.015
8.46%
34.34
6.25
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg United Kingdom - Pale 2-Row4 kg Pale 2-Row 38 2.5 64.8%
0.6 kg United Kingdom - Golden Promise0.6 kg Golden Promise 37 3 9.7%
1.385 kg Flaked Oats1.385 kg Flaked Oats 33 2.2 22.4%
0.185 kg German - Acidulated Malt0.185 kg Acidulated Malt 27 3.4 3%
6.17 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
15 g Amarillo15 g Amarillo Hops Leaf/Whole 6.6 First Wort   10.34
35 g Vic Secret35 g Vic Secret Hops Leaf/Whole 16.7 Whirlpool at 75 °C 20 min 14.61
35 g Mosaic35 g Mosaic Hops Pellet 10.72 Whirlpool at 75 °C 20 min 9.38
80 g Vic Secret80 g Vic Secret Hops Leaf/Whole 16.7 Dry Hop at 20 °C 3 days
80 g Mosaic80 g Mosaic Hops Pellet 10.72 Dry Hop at 20 °C 3 days
 
Mash Guidelines
Amount Description Type Temp Time
--Batch Sparge67 °C90 min
Starting Mash Thickness: 3.1 L/kg
 
Yeast
Amount:
1
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 139.6 g       CO2 Level: 2.45 Volumes
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 0 8 106 16 16
For 50 litres:

1/2 tsp Baking soda
1/2 tsp Gypsum
3 tsp Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Notes
Dry hop:

160g = 11g/litre

Hop sock each charge. Out after 3 days contact.

2 days after start of fermentation: 40g Vic Secret, 40g Mosaic
End of fermentation: 40g Vic Secret, 40g Mosaic
This recipe is shared.
Recipe QR Code
View Count: 16
Brew Count: 1
Last Updated: 2019-09-15 17:43 UTC
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