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    Double IPA 20L

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    FERNANDO PIAIA
    This document provides the recipe and process for brewing a 20L batch of a double IPA. The grain bill includes Pilsen malt, pale ale malt, oats, caraamber, and sugar. Late addition and dry hopping hops include El Dorado, Zeus, Columbus, and Citra. The target original gravity is 1.074 and final gravity is 1.011, yielding an estimated 8.3% ABV. Fermentation occurs in two stages at 18C then 20C, followed by dry hopping and cold crashing before bottling.

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    Double IPA 20L

    Uploaded by

    FERNANDO PIAIA
    23 views1 page
    This document provides the recipe and process for brewing a 20L batch of a double IPA. The grain bill includes Pilsen malt, pale ale malt, oats, caraamber, and sugar. Late addition and dry hopping hops include El Dorado, Zeus, Columbus, and Citra. The target original gravity is 1.074 and final gravity is 1.011, yielding an estimated 8.3% ABV. Fermentation occurs in two stages at 18C then 20C, followed by dry hopping and cold crashing before bottling.

    Original Description:

    Receita double IPA

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    This document provides the recipe and process for brewing a 20L batch of a double IPA. The grain bill includes Pilsen malt, pale ale malt, oats, caraamber, and sugar. Late addition and dry hopping hops include El Dorado, Zeus, Columbus, and Citra. The target original gravity is 1.074 and final gravity is 1.011, yielding an estimated 8.3% ABV. Fermentation occurs in two stages at 18C then 20C, followed by dry hopping and cold crashing before bottling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    23 views1 page

    Double IPA 20L

    Uploaded by

    FERNANDO PIAIA
    This document provides the recipe and process for brewing a 20L batch of a double IPA. The grain bill includes Pilsen malt, pale ale malt, oats, caraamber, and sugar. Late addition and dry hopping hops include El Dorado, Zeus, Columbus, and Citra. The target original gravity is 1.074 and final gravity is 1.011, yielding an estimated 8.3% ABV. Fermentation occurs in two stages at 18C then 20C, followed by dry hopping and cold crashing before bottling.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Double IPA 20L

    Double IPA (22 A)


    Type: All Grain Date: 10 Sep 2019
    Batch Size: 20,00 l Brewer: Indupropil
    Boil Size: 25,87 l Asst Brewer:
    Boil Time: 60 min Equipment: Indupropil - 26L Pre / 22L Pos / 20L Ferm /
    End of Boil Vol: 21,87 l 18L Env
    Final Bottling Vol: 18,00 l Efficiency: 70,00 %
    Fermentation: Ale, Two Stage Est Mash Efficiency: 73,5 %
    Taste Rating: 30,0
    Taste Notes:

    Ingredients
    Amt Name Type # %/IBU
    4,00 kg Pilsen (3,3 EBC) Grain 1 61,1 %
    1,00 kg Malte Pale Ale Agrária (5,9 EBC) Grain 2 15,3 %
    0,90 kg Flocos de Aveia (2,0 EBC) Grain 3 13,7 %
    0,40 kg Caraamber (Weyermann) (70,9 EBC) Grain 4 6,1 %
    0,25 kg Açúcar (2,0 EBC) Sugar 5 3,8 %
    10,00 g Columbus [14,60 %] - Boil 60,0 min Hop 6 16,4 IBUs
    50,00 g El Dorado [14,40 %] - Boil 10,0 min Hop 7 43,6 IBUs
    50,00 g El Dorado [14,40 %] - Steep/Whirlpool 10,0 min Hop 8 14,4 IBUs
    50,00 g Zeus [15,00 %] - Steep/Whirlpool 10,0 min Hop 9 15,0 IBUs
    2,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 10 -
    100,00 g El Dorado [14,40 %] - Dry Hop 5,0 Days Hop 11 0,0 IBUs
    50,00 g Citra [12,40 %] - Dry Hop 5,0 Days Hop 12 0,0 IBUs
    50,00 g Zeus [14,00 %] - Dry Hop 5,0 Days Hop 13 0,0 IBUs

    Gravity, Alcohol Content and Color


    Est Original Gravity: 1,074 SG Measured Original Gravity: 1,074 SG
    Est Final Gravity: 1,011 SG Measured Final Gravity: 1,010 SG
    Estimated Alcohol by Vol: 8,3 % Actual Alcohol by Vol: 8,5 %
    Bitterness: 89,3 IBUs Calories: 702,7 kcal/l
    Est Color: 14,3 EBC

    Mash Profile
    Mash Name: Single Infusion, Light Body Total Grain Weight: 6,55 kg
    Sparge Water: 10,04 l Grain Temperature: 22,2 C
    Sparge Temperature: 76,0 C Tun Temperature: 22,2 C
    Adjust Temp for Equipment: FALSE Target Mash PH: 5,20
    Est Mash PH: 5,68 Mash Acid Addition:
    Measured Mash PH: 5,20 Sparge Acid Addition:

    Mash Steps
    Step
    Name Description Step Time
    Temperature
    Mash In Add 22,14 l of water at 69,6 C 65,0 C 75 min
    Mash Out Add 0,00 l of water at 76,0 C 76,0 C 10 min

    Sparge: Fly sparge with 10,04 l water at 76,0 C


    Mash Notes: Infusão simples com relação água/malte de 2,8L/kg, arriando em temperatura um pouco mais elevada que o objetivo para compensar
    a perda de temperatura ocasionada pela inserção dos grãos. Elevação para Mash Out subindo 1ºC por minuto.

    Carbonation and Storage


    Carbonation Type: Bottle Volumes of CO2: 2,5
    Pressure/Weight: 120,33 g Carbonation Est: Bottle with 120,33 g Corn Sugar
    Keg/Bottling Temperature: 21,1 C Carbonation (from Meas Vol): Bottle with 126,52 g
    Fermentation: Ale, Two Stage Corn Sugar
    Fermenter: Age for: 10,00 days
    Storage Temperature: 0,0 C

    Notes
    Atenção ao PH, na mostura por volta de 5.4, na fervura, para lupulagem em 5.2, e na água de lavagem em 5.6. Perfil de água caso possibilidade de
    manipular no seguinte alvo: 150 ppmCa, 50 ppm Mg, 20 ppm Na, 300 ppmSO4 e 75 ppm Cl.
    Fermentação por aproximadamente 7 dias a 18ºC. Densidade final esperada de 1.010. Quando estiver se aproximando do fim ou no sétimo dia
    subir para 20ºC, realizar o dry hopping dosando o lúpulo acima da superfície da cerveja, e deixar por cinco dias.
    Após, cold crash (redução da temperatura para 0ºC) por 48 horas, e estará pronto para ser envasado, se estiver clarificado, podendo
    (recomendado) ser utilizado solução de clarificação a parte, como gelatina, caso contrário, será necessário mais tempo de frio para clarificação da
    cerveja.

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