Description
INDIAN PALE ALE(IPA)
| Est Bitterness: 50 IBU | Est Color: 25 EBC |
| Type: All Grain | End of Boil Vol: 10.5 L | Est Mash Efficiency: 72.0 % |
| Batch Size: 10.00 L | Final Bottling Vol: 10.00 L | Taste Rating: 30.0 |
| Boil Size: 13 L | Fermentation: Ale, Single Stage | |
| Boil Time: 60 min | Efficiency: 72.00 % |
Prepare for Brewing
- Hydrate yeast with 200 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 18.20 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 2.50 kg | CHÂTEAU PALE ALE (8.5 EBC) | Grain | 1 | 78.1 % | 1.63 L |
| 0.50 kg | Flaked Torrefied Oats (Crisp) (5.0 EBC) | Grain | 2 | 15.6 % | 0.33 L |
| 0.20 kg | CHÂTEAU CRYSTAL® (150.1 EBC) | Grain | 3 | 6.3 % | 0.13 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 8.3 L of water at 73.5 C | 67.0 C | 60 min |
| Mash Out | Heat to 78.0 C over 10 min | 78.0 C | 10 min |
- Sparge Water Acid: None
- Fly sparge with 9.7 L water at 78.0 C
- Add water to achieve boil volume of 13 L
- Estimated pre-boil gravity is 13.5 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 13.00 g | Simcoe [13.00 %] – Boil 60.0 min | Hop | 4 | 41.0 IBUs | – |
| 4.00 g | Simcoe [12.80 %] – Boil 30.0 min | Hop | 5 | 8.7 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil 0.0 Min) | Fining | 6 | – | – |
| Steeped Hops | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 4.00 g | Simcoe [12.80 %] – Steep/Whirlpool 1.0 min, 90.2 C | Hop | 7 | 0.3 IBUs | – |
- Estimated Post Boil Vol: 10.4 L and Est Post Boil Gravity: 17.3 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 8 | – | – |
- Measure Actual Original Gravity _______ (Target: 17.3 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (13.00 days at 19.4 C ending at 25.0 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 4.00 g | Simcoe [12.80 %] – 3.0 Days Before Bottling for 0.0 Days | Hop | 9 | 0.0 IBUs | – |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 10 | – | – |
- Measure Final Gravity: _________ (Estimate: 5 Brix)
- Date Bottled/Kegged: ______________ – Carbonation: Bottle with 70 g Table Sugar
r.tandon –
Vinod Jat –
Im brewing tonight
So im not shour how much item.