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Receta IPA - Frutada

This is a recipe for an American IPA with an original gravity of 1.059, final gravity of 1.015, and estimated ABV of 5.85%. The grain bill consists primarily of German pale ale malt with a small amount of German Caramunich II malt. Hopping includes Cascade, East Kent Golding, and Citra hops added at various times during the boil and dry hopping. The yeast is Fermentis Safale English Ale Yeast S-04.

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roque
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69 views2 pages

Receta IPA - Frutada

This is a recipe for an American IPA with an original gravity of 1.059, final gravity of 1.015, and estimated ABV of 5.85%. The grain bill consists primarily of German pale ale malt with a small amount of German Caramunich II malt. Hopping includes Cascade, East Kent Golding, and Citra hops added at various times during the boil and dry hopping. The yeast is Fermentis Safale English Ale Yeast S-04.

Uploaded by

roque
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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IPA - Frutada roquewggg

Created Thursday June 11th 2020

Method: All Grain Style: American IPA Boil Time: 60 min Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 16 liters Post Boil Size: 10 liters Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house) Calories: 195 calories (Per 355mL) Carbs: 20 g (Per 355mL)

Original Gravity: Final Gravity: ABV (standard): IBU (tinseth): SRM (morey): Mash pH Cost 
1.059 1.015 5.85% 40.38 7.04 n/a n/a

Fermentables
Amount Fermentable PPG °L Bill %

2,500 g German - Pale Ale 39 2.3 95.2%


125 g German - CaraMunich II 34 46 4.8%
2.63 kg Total

Hops
Amount Variety Type AA Use Time IBU Bill %

25 g Yakima Chief Hops - Cascade Pellet 6.3 Boil 0 min 40%


12.50 g Yakima Chief Hops - Cascade Leaf/Whole 6.3 Boil 50 min 19.39 20%
Yakima Valley Hops - East Kent
12.50 g Pellet 6.2 Boil 50 min 20.99 20%
Golding
Debittered
12.50 g Yakima Chief Hops - Citra DBL 2.6 Dry Hop at 20 °C 5 days 20%
Leaf

Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount: 12 Grams Attenuation (avg): 75% Flocculation: High
Optimum Temp: 12 - 25 °C Starter: No
Fermentation Temp: - Pitch Rate: 0.35 (M cells / ml / ° P) 51 B cells required

Priming
Method: dextrose Amount: 60 CO2 Level: 2.25 Volumes

Target Water Profile Balanced Profile


Ca+2 0 Mg+2 0 Na+ 0 Cl- 0 SO4-2 0 HCO3- 0

Quick Water Requirements


Water Gallons Quarts

Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units
Total mash water needed 5.18 20.7
Strike water volume at mash thickness of 1.50473 qt/lb 2.18 8.7
Remaining sparge water volume 3 12
Grain absorption losses -0.72 -2.9
Mash Lauter Tun dead space -0.25 -1
Amount going into kettle 4.21 16.8
Boil off losses -1.5 -6
Hops absorption losses -0.07 -0.3
Amount going into fermentor 2.64 10.6
Total: 5.18 20.7
Ok

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