IPA dos Guris Beer Recipe | All Grain American IPA | Brewer's Friend
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IPA dos Guris

188 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 86.7 liters
Post Boil Size: 80 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 66% (brew house)
Source: DAVI OLIVEIRA
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday October 21st 2019
1.057
1.014
5.7%
49.3
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 kg Agrária - Pale Ale Malt18 kg Pale Ale Malt 37 2.8 80%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 8.9%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 8.9%
500 g Weyermann - Melanoidin500 g Melanoidin 34.5 27 2.2%
22.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Barth-Haas - Vic Secret50 g Vic Secret Hops Pellet 15.5 Boil 60 min 29.43 8.3%
50 g Barth-Haas - Vic Secret50 g Vic Secret Hops Pellet 15.5 Boil 30 min 16.34 8.3%
100 g Barth-Haas - Cascade100 g Cascade Hops Pellet 5.75 Boil 5 min 3.54 16.7%
400 g Vic Secret400 g Vic Secret Hops Pellet 15.5 Dry Hop 4 days 66.7%
600 g / R$ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
66.9 L Strike 75 °C 70 °C 60 min
40 L Fly Sparge 78 °C 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirflock Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
150 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 393 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 350.5 g       Temp: 20 °C       CO2 Level: 2.65 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

Fermentação primária de 5 dias a 18°
Adicionar o lúpulo para dryhopping.
Após subir 1° por dia até 22°
Medir a densidade até estabilizar (previsão 7.2 brix)
Iniciar o Cold Crush baixando a temperatura para 1° e deixando mais 4 dias.
Adicionar 4 pacotes de gelatina sem sabor e deixar mais 48hs até envasar.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-17 22:15 UTC
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