Summer IPA
13.6 EBC
7.6 IBU
Fermentables
Weight
When
Pale Ale Malt 88 %
1.612 kg
Mash
Caramel Crystal Malt 5.7 %
105 g
Mash
Flaked Barley 2.8 %
52 g
Mash
Wheat Malt 2.3 %
42 g
Mash
Flaked Corn/Maize 1.1 %
21 g
Mash
Hops
Weight
When
Summer 6 %
2 g
60 Min
Summer 6 %
6 g
10 Min
Summer 6 %
20 g
At turn off
Summer 6 %
20 g
Dry-Hopped
Other
Weight
When
Irish Moss
1 g
In Boil
Yeasts
Amount
DCL S-04-SafAle
0 packs
Volumes
Target
Actual
Before Boil
9 l
9 l
After Boil
8.5 l
8 l
Transferred
8.25 l
8 l
Pitching
8 l
8 l
Finished
8 l
7.5 l
Gravity
Target
Actual
Before Boil
1.037 SG
1.038 SG
After Boil
1.04 SG
1.043 SG
Finished
1.01 SG
1.006 SG
Other
Target
Actual
Attenuation
73 %
85.6 %
ABV
3.9 %
4.9 %
ABW
3 %
3.9 %
Efficiency
60 %
60.9 %
Temperature
20 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
131 ppm
Magnesium
27 ppm
Sodium
60 ppm
Chloride
22 ppm
Bicarbonate
246 ppm
Mash Single Step Infusion
Rest at
68 ˚C
60 mins
Notes
General
Mash Schedule in imported recipe:
Title: Rest atType: InfusionTemp: 68 ˚CDuration: 60 mins
Strike water temp at 76 ˚C at 2.5 ratio which gave us 5L
Title: Rest atType: InfusionTemp: 68 ˚CDuration: 60 mins
Strike water temp at 76 ˚C at 2.5 ratio which gave us 5L
Mash
7.5 L of Sparge water at 80 ˚C
Boil
Just under the required amount of wort topped up with 300 ml of water. It was a gravity of 1.045 dropped to 1.043