Recipe Specifications -------------------------- Boil Size: 33.38 L Post Boil Volume: 28.12 L Batch Size (fermenter): 22.00 L Bottling Volume: 19.00 L Estimated OG: 17.893 Plato Estimated Color: 7.0 EBC Estimated IBU: 68.6 IBUs Brewhouse Efficiency: 60.00 % Est Mash Efficiency: 73.6 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 6.500 kg Belgomalt Pilsen (3.5 EBC) Grain 1 86.7 % 4.24 L 70 g Centennial [8.50 %] - Boil 60.0 min Hop 2 52.7 IBUs - 30 g Centennial [8.50 %] - Boil 20.0 min Hop 3 13.5 IBUs - 0.25 Items Protafloc (Boil 15.0 mins) Fining 4 - - 0.27 g Lallemand Servomyces D50 (Boil 10.0 mins) Other 5 - - 1.000 kg Corn Sugar (Dextrose) [Boil] [Boil for 10 min](0 Sugar 6 13.3 % 0.63 L 50 g Saaz [2.80 %] - Boil 5.0 min Hop 7 2.4 IBUs - 30 g Amarillo [6.60 %] - Boil 0.0 min Hop 8 0.0 IBUs - 1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 9 - - 30 g Amarillo [6.60 %] - 4.0 Days Before Bottling for Hop 10 0.0 IBUs - Mash Schedule: Belgian IPA Total Grain Weight: 7.500 kg ---------------------------- Name Description Step Temperat Step Time 1 Add 25.00 L of water and heat to 55.0 C 55.0 C 10 min 2 Heat to 64.4 C over 10 min 64.4 C 90 min 3 Heat to 68.3 C over 4 min 68.3 C 30 min 4 Heat to 75.6 C over 8 min 75.6 C 10 min Sparge: Fly sparge with 14.88 L water at 75.6 C