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Dipa half batch 1 levure

251 calories 25.6 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 12.24 liters
Post Boil Size: 10.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 251 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created Sunday September 1st 2019
1.081
1.020
8%
93.01
5.13
5.24
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.05 kg Canada Malting - CMC 2-ROW MALT3.05 kg CMC 2-ROW MALT 36 1.75 81.4%
375 g Flaked Oats375 g Flaked Oats 33 2.2 10%
245 g Briess - Wheat Malt, White245 g Wheat Malt, White 39.1 2.5 6.5%
75 g Briess - Organic Carapils Malt75 g Organic Carapils Malt 33.6 1.5 2%
3.75 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
62 g Galaxy62 g Galaxy Hops Pellet 14.25 Whirlpool at 66 °C 20 min 93.01 25.3%
183 g Galaxy183 g Galaxy Hops Pellet 14.25 Dry Hop 2 days 74.7%
245 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.75 L Infusion 67 °C 60 min
5 L Sparge 77 °C 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
14 g Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 55.9 g       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Ibu whirlpoo a 10%
Efficiancy a 69%
Attenuation a 74

Mashthickness initial a 2.66
Doit etre entre 2.5 a 3.2 (plus cest liquide plus on a de conversion mais moins de sparge donc besoin de boil plus long)
Plus epais, meilleure qualite des proteines et augmente le gout sucré de la biere
Trop de sparge va aigmenté le ph car le sucre qui sort nest pas assez concentré a la fin

Ratio de 2.8 = Pour augmenter le ration. .5l transféré au mash fu sparge et pour avoir moins un gout sucré

Grain absorption: 7.5 =7.05 perte
24.5+7 = 1.5 de plus pour full batch 750ml demi

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-11-29 20:05 UTC
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