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Counterfeit - American IPA
An Authentic Homebrew Recipe — by Alfred Estrada
RECIPE INFO
Author:
Alfred Estrada -
View
Brew Sessions:
0
Source:
Homebrew Recipe
Recipe Type:
All Grain
Efficiency:
75%
Calories:
257
Boil Time:
75 Minutes
Batch Size:
0
Boil Size:
0
Total Grains:
0
Total Hops:
0
IBU/OG:
0.51
OG:
1.079
-
-
-
FG:
1.017
-
-
-
IBUs:
40.43
(tinseth)
-
-
-
IBUs
Color:
3.8
° SRM /
7.49
° EBC
-
-
-
SRM
Alcohol:
8.12
%
-
% -
-
% ABV
print
scale
FERMENTABLES
%
fermentable
ppg
L
usage
fermentable / amount / ppg / l / usage
65.2%
0
2-Row - US
37
1
Mash
2-Row - US
, 0 (65.2%), 37 ppg, 1 L, Mash
21.7%
0
Pearl - UK
37
2
Mash
Pearl - UK
, 0 (21.7%), 37 ppg, 2 L, Mash
8.7%
0
Flaked Wheat - US
35
2
Mash
Flaked Wheat - US
, 0 (8.7%), 35 ppg, 2 L, Mash
4.3%
0
Flaked Rye - US
36
2
Mash
Flaked Rye - US
, 0 (4.3%), 36 ppg, 2 L, Mash
HOPS
variety
type
usage
time
AA
IBUs
hop / amount / usage / time / AA / IBUs
0
El Dorado
Pellet
Boil
60 Minutes
16
33.27
El Dorado
, 0 (Pellet), Boil, 60 Minutes, 16, 33.27
0
Comet
Pellet
Boil
10 Minutes
9.5
7.16
Comet
, 0 (Pellet), Boil, 10 Minutes, 9.5, 7.16
0
Comet
Pellet
Boil
0 Minutes
9.5
0
Comet
, 0 (Pellet), Boil, 0 Minutes, 9.5, 0
0
Belma
Pellet
Dry Hop
3 Days
12.1
0
Belma
, 0 (Pellet), Dry Hop, 3 Days, 12.1, 0
0
Belma
Pellet
Dry Hop
7 Days
12.1
0
Belma
, 0 (Pellet), Dry Hop, 7 Days, 12.1, 0
YEAST
yeast
attenuation
yeast / attenuation
Voss Kveik (OYL-061)
78%
Voss Kveik (OYL-061)
, 78%
OTHER INGREDIENTS
amount
unit
name
usage
time
ingredient / amount / name / usage
0
Dextrose
Boil
0 minutes
Dextrose
, 0 , Boil, 0 minutes
0
Maltodexrin
Boil
0 minutes
Maltodexrin
, 0 , Boil, 0 minutes
RECIPE INFO
Author:
Alfred Estrada -
View
Brew Sessions:
0
Source:
Homebrew Recipe
Recipe Type:
All Grain
Efficiency:
75%
Total Grains:
0
Total Hops:
0
Brew Sessions:
0
Boil Time:
75 Minutes
Batch Size:
0
Boil Size:
0
IBU/OG:
0.51
Calories:
257
OG:
1.079
-
-
-
FG:
1.017
-
-
-
IBUs:
40.43
(tinseth)
-
-
-
IBUs
Color:
3.8
° SRM /
7.49
° EBC
-
-
-
SRM
Alcohol:
8.12
%
-
% -
-
% ABV
print
scale
Login
for more options
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