Blocks of Light - Beer Recipe - Brewer's Friend

Blocks of Light

240 calories 25.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Post Boil Size: 7.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Outer Range
Hop Utilization: 84%
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday December 3rd 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Briess - American - Brewers Malt 2-Row13.5 lb American - Brewers Malt 2-Row 37 1.8 80%
2.36 lb Flaked Wheat2.36 lb Flaked Wheat 34 2 14%
0.68 lb American - Carapils (Dextrine Malt)0.68 lb Carapils (Dextrine Malt) 33 1.8 4%
0.34 lb American - Caramel / Crystal 10L0.34 lb Caramel / Crystal 10L 35 10 2%
16.88 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.6 Boil at 203 °F 10 min 25.89 12.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.6 Whirlpool at 190 °F 15 min 12.58 12.1%
2 oz Galaxy2 oz Galaxy Hops Pellet 16.1 Whirlpool at 190 °F 15 min 16.08 12.1%
5.25 oz Mosaic5.25 oz Mosaic Hops Pellet 12.6 Dry Hop 0 days 31.8%
5.25 oz Galaxy5.25 oz Galaxy Hops Pellet 16.1 Dry Hop 4 days 31.8%
16.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Infusion -- 154 °F 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Denver Feb 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
143 10 26 150 150 0
Mash:
Gypsum - 5.8 g
Chloride - 8.0 g
Latic - 3.9 ml
Campden - 1/2
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash rest for 45 minutes at 154°F (68°C), then vorlauf for 15 minutes. Boil for 90 minutes following the hops schedule, then whirlpool at 190°F (88°C) for 15 minutes and let rest for 30 minutes before running off. After the boil, chill to 70°F (21°C) and aerate your wort before pitching yeast. Ferment at 70°F (21°C) and add dry-hop additions following the hops schedule.

https://beerandbrewing.com/outer-range-blocks-of-light-ipa-recipe/

BURTON ON TRENT WATER

View Count: 1222
Brew Count: 1
Last Updated: 2019-11-26 19:36 UTC

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