PL | EN

  1. Dashboard
  2. Public recipes
  3. Cold IPA

Cold IPA

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.8 liter(s)
    Mash size
  • 26.4 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 50 min
72 C 10 min
78 C 5 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

14.3 BLG
5.9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5 kg 75.8% 80 % 4
Grain Weyermann - Carapils 0.3 kg 4.5% 78 % 4
Grain Rice, Flaked 1.3 kg 19.7% 70 % 2
Sum 6.6 kg

Hops

100 IBU

Bitterness ratio 1.72 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 45 g 60 min 15.5 %
Aroma (end of boil) Citra 30 g 5 min 12 %
Whirlpool Citra 70 g 15 min 12 %
Whirlpool Amarillo 50 g 15 min 9.5 %
Dry Hop Amarillo 50 g 3 day(s) 9.5 %
Dry Hop Nelson Sauvin 100 g 3 day(s) 11 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Slant 250 ml Fermentis
WLP518 - Opshaug Kveik Ale Ale Liquid 50 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent Gips Piwowarski 11 g Mash 60 min
Water Agent Epsom 3 g Mash 60 min
Water Agent NaCl 1 g Mash 60 min
Water Agent CaCl 2 g Mash 60 min
Fining whirfloock 4 g Boil 10 min
Water Agent Kwas mlekowy 2 g Mash 5 min

Notes

  • Kwas mlekowy do korekty pH zacieru (5.3) i korekty pH brzeczki nastawnej (5.1). Na koniec gotowania cała tabletka whirfloocku
    Profil wody (chmielowy): Ca-91.1/Mg-11.2/Na-13.6/Cl-51/SO4-195.2/HCO3-41
    Fermentacja W 34/70: Start w 9*C, 3 dni po rozpoczęciu fermentacji podnoszenie temperatury o 1*C dziennie, aż do 15*C. Przerwa diacetylowa około 7 dni w 15*C
    Fermentacja Opshaug: Zadanie drożdży w około 20*C, Feremnacja w temp pokojowej.
    Jun 4, 2023, 12:55 PM

Discussion