Bollas Drwin

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Buy Ingredients

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 60 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Heltenkiiis
Calories: 181 calories (Per 355mL)
Carbs: 17 g (Per 355mL)

Created Friday March 10th 2017

Original Gravity:

1.055

Final Gravity:

1.011

ABV (alternate):

5.95%

IBU (rager):

81.93

SRM (mosher):

14.11

Mash pH

5.13

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.5 kg	Thomas Fawcett Maris Otter4.5 kg Thomas Fawcett Maris Otter	35	25	34.1%
5.5 kg	Castle Malting Pilsen5.5 kg Castle Malting Pilsen	37	5	41.7%
2 kg	Flated havre2 kg Flated havre	37	15	15.2%
0.6 kg	Hvete Malt (3,5-5,5 EBC)0.6 kg Hvete Malt (3,5-5,5 EBC)	30	15	4.5%
0.6 kg	Carapils weyermann0.6 kg Carapils weyermann	30	15	4.5%
13.2 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Mosaic40 g Mosaic Hops	Pellet	12.5	Boil	60 min	30.82	7.2%
32 g	Amarillo32 g Amarillo Hops	Pellet	8.6	Boil	5 min	2.75	5.8%
66 g	Sterling66 g Sterling Hops	Pellet	8.7	Boil	0 min		12%
66 g	Amarillo66 g Amarillo Hops	Pellet	8.6	Whirlpool at 70 °C	0 min	11.35	12%
94 g	Centennial94 g Centennial Hops	Pellet	10	Whirlpool at 70 °C	0 min	18.8	17%
70 g	Chinook70 g Chinook Hops	Pellet	13	Whirlpool at 70 °C	0 min	18.2	12.7%
66 g	Centennial66 g Centennial Hops	Pellet	10	Dry Hop at 20 °C	16 days		12%
30 g	Chinook30 g Chinook Hops	Pellet	13	Dry Hop	16 days		5.4%
32 g	Centennial32 g Centennial Hops	Pellet	10	Dry Hop	8 days		5.8%
20 g	Citra20 g Citra Hops	Pellet	11	Dry Hop	8 days		3.6%
36 g	Amarillo36 g Amarillo Hops	Pellet	8.6	Dry Hop	8 days		6.5%

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Mosaic40 g Mosaic Hops	30.82	7.2%
134 g	Amarillo134 g Amarillo Hops	2.75	24.3%
66 g	Sterling66 g Sterling Hops		12%
192 g	Centennial192 g Centennial Hops	18.8	34.8%
100 g	Chinook100 g Chinook Hops	18.2	18.1%
20 g	Citra20 g Citra Hops		3.6%
552 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
35 L		Fly Sparge	66 °C	60 min
Starting Mash Thickness: 0.3 L/kg

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 339 B cells required