Goethe's Toucan IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 70 min
Batch Size: 26 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 62% (ending kettle)
Source: Tbone888
Calories: 184 calories (Per 355mL)
Carbs: 18 g (Per 355mL)

Created Monday February 18th 2019

Original Gravity:

1.056

Final Gravity:

1.012

ABV (standard):

5.71%

IBU (tinseth):

72.24

SRM (morey):

5.58

Mash pH

5.7

Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Belgian - Pale Ale5 kg Pale Ale	38	3.4	66.7%
0.5 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	6.7%
2 kg	Belgian - Pilsner2 kg Pilsner	37	1.6	26.7%
7.5 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
37 g	Magnum37 g Magnum Hops	Pellet	15	Boil	70 min	55.49	23.6%
25 g	Huell Melon25 g Huell Melon Hops	Pellet	7.2	Boil	10 min	6.32	15.9%
35 g	Mandarina Bavaria35 g Mandarina Bavaria Hops	Pellet	8.5	Boil	10 min	10.44	22.3%
30 g	Huell Melon30 g Huell Melon Hops	Pellet	7.2	Dry Hop	6 days		19.1%
30 g	Mandarina Bavaria30 g Mandarina Bavaria Hops	Pellet	8.5	Dry Hop	6 days		19.1%

Show Summary View

Amount	Variety	IBU	Bill %
37 g	Magnum37 g Magnum Hops	55.49	23.6%
55 g	Huell Melon55 g Huell Melon Hops	6.32	35%
65 g	Mandarina Bavaria65 g Mandarina Bavaria Hops	10.44	41.4%
157 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
25 L		Infusion	67 °C	60 min
Starting Mash Thickness: 3 L/kg

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each
Attenuation (custom):	77%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 126 B cells required

Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Our 2nd brew. We wanted to make a "European" NEIPA with some of the new German hops. The wort before boiling that we tried and the beer before bottling was lovely, very fruity and citrussy, a bit yeasty but that should be gone with conditioning. We may have just by pure chance stumbled on a great recipe.
At the moment its conditioning. Next week comes the real test. We'll see !

View Count: 38
Brew Count: 0
Last Updated: 2019-03-19 18:28 UTC

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