Ipaceituna 10 L Page 1 of 2

Ipaceituna 10 L
American IPA (21 A)
Type: All Grain Date: 2021-03-24
Batch Size: 12,00 L Brewer:
Boil Size: 16,73 L Asst Brewer:
Boil Time: 80 min Equipment: Pruebas
End of Boil Vol: 14,06 L Efficiency: 72,00 %
Final Bottling Vol: 10,00 L Est Mash Efficiency: 81,0 %
Fermentation: Ale, Two Stage Taste Rating: 30,0
Taste Notes:
Prepare for Brewing

◯ Hydrate yeast with 159,80 ml warm water and add optional 8.0 g of GoFerm
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 21,28 L
◯ Mash Water Acid: None

Water Prep
Amt Name Type # %/IBU Volume
17,71 L New York, NY Water 1 - -
1,78 g Calcium Chloride (Mash) Water Agent 2 - -
0,89 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - -
0,44 g Epsom Salt (MgSO4) (Mash) Water Agent 4 - -
0,00 g Salt (Mash) Water Agent 5 - -
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU Volume
1,60 kg AA Pilsner (3,5 EBC) Grain 6 62,7 % 1,04 L
0,50 kg AA Viena (9,0 EBC) Grain 7 19,6 % 0,33 L
0,20 kg AA Caramalt (36,0 EBC) Grain 8 7,8 % 0,13 L
0,15 kg Melanoiden Malt (39,4 EBC) Grain 9 5,9 % 0,10 L
0,10 kg Wheat, Flaked (3,2 EBC) Grain 10 3,9 % 0,07 L
2,11 g Calcium Chloride (Sparge) Water Agent 11 - -
1,11 g Gypsum (Calcium Sulfate) (Sparge) Water Agent 12 - -
0,56 g Epsom Salt (MgSO4) (Sparge) Water Agent 13 - -
0,00 g Salt (Sparge) Water Agent 14 - -
Mash Steps
Step
Name Description Step Time
Temperature
Mash In Add 10,00 L of water at 70,2 C 66,0 C 60 min
Mash Step Add 0,00 L of water and heat to 78,0 C over 20 min 78,0 C 5 min

◯ Sparge Water Acid: None

◯ Fly sparge with 11,28 L water at 75,6 C
First Wort Hops
Amt Name Type # %/IBU Volume
7,00 g Cascade [5,50 %] - First Wort 90,0 min Hop 15 8,3 IBUs -
◯ Add water to achieve boil volume of 16,73 L
◯ Estimated pre-boil gravity is 1,037 SG

Boil Ingredients
Amt Name Type # %/IBU Volume
0,13 kg Aceituna (Boil 20,0 mins) Flavor 16 - -
0,60 g Compac CG (Boil 15,0 mins) Fining 17 - -
Steeped Hops

file:///C:/Users/Emilio/AppData/Roaming/BeerSmith3/Reports/bsxtmp_8449.htm 25/06/2021
Ipaceituna 10 L Page 2 of 2

Amt Name Type # %/IBU Volume

34,00 g Mandarina Bavaria [8,50 %] - Steep/Whirlpool 20,0 min… Hop 18 16,7 IBUs -

◯ Estimated Post Boil Vol: 14,06 L and Est Post Boil Gravity: 1,046 SG

Cool and Transfer Wort

◯ Cool wort to fermentation temperature

◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 12,00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt Name Type # %/IBU Volume
0,5 pkg American West Coast Ale (Lallemand/Danstar #BRY-97) Yeast 19 - -

◯ Measure Actual Original Gravity _______ (Target: 1,046 SG)

◯ Measure Actual Batch Volume _______ (Target: 12,00 L)

Fermentation

◯ 2021-03-24 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C)

◯ 2021-03-28 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C)
Secondary Ingredients
Amt Name Type # %/IBU Volume
15,00 g Roiboos (Secondary 4,0 days) Herb 20 - -
1,20 g Protofine (Secondary 8,0 days) Fining 21 - -

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients
Amt Name Type # %/IBU Volume
22,00 g Mandarina Bavaria [8,50 %] - 6,0 Days Before Bottling… Hop 22 0,0 IBUs -

◯ Measure Final Gravity: _________ (Estimate: 1,009 SG)

◯ Date Bottled/Kegged: 2021-04-07 - Carbonation: Bottle with 58,82 g Corn Sugar
◯ Age beer for 30,00 days at 18,3 C
◯ 2021-05-07 - Drink and enjoy!

Notes

file:///C:/Users/Emilio/AppData/Roaming/BeerSmith3/Reports/bsxtmp_8449.htm 25/06/2021