IPAssum's SECOND IPA - Beer Recipe - Brewer's Friend

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IPAssum's SECOND IPA

309 calories 35.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.02 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.148 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Patrick
No Chill: 30 minute extended hop boil time
Calories: 309 calories (Per 12oz)
Carbs: 35.3 g (Per 12oz)
Created: Tuesday July 14th 2020
1.092
1.028
8.5%
27.0
8.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row 36.8 3.5 58.4%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 21.9%
1.50 lb Canada Malting - OAT MALT1.5 lb OAT MALT 27.6 2.6 10.9%
0.70 lb Dingemans - Cara 20 MD (Caravienne) 0.7 lb Cara 20 MD (Caravienne) 34 20 5.1%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.6%
13.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14.15 g Vic Secret14.15 g Vic Secret Hops Pellet 15.5 Boil at 212 °F 60 min 27.01 5.3%
20.40 g Moutere20.4 g Moutere Hops Pellet 18.5 Whirlpool at 212 °F 30 min 7.6%
20.40 g Rakau20.4 g Rakau Hops Pellet 10.5 Whirlpool at 212 °F 30 min 7.6%
42.50 g Wai-iti42.5 g Wai-iti Hops Pellet 3 Whirlpool at 212 °F 30 min 15.9%
42.50 g Wai-iti42.5 g Wai-iti Hops Pellet 3 Dry Hop at 212 °F 2 days 15.9%
42.50 g Wai-iti42.5 g Wai-iti Hops Pellet 3 Dry Hop at 212 °F 3 days 15.9%
42.50 g Wakatu42.5 g Wakatu Hops Pellet 7.5 Dry Hop at 212 °F 2 days 15.9%
42.50 g Wakatu42.5 g Wakatu Hops Pellet 7.5 Dry Hop at 212 °F 3 days 15.9%
267.45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Lactose Other Boil 10 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
145 7 25 184 83 0
Amount added to brew (grams)

- Gypsum = 1.75
- Calcium Chloride = 8.5
- Epsom Salt = 0.25
- Slaked Lime = 0
- Baking Soda = 1
- Chalk = 0
- Lactic Acid = 1ml

***************************************
MASH WATER instructions:
- Total water needed = 6.09 gal
- Strike water temp = 162 F
- Total Mash volume = 7.15 gal
- Pre-boil wort = 5.5 gal
- Post-boil wort = 4.25 gal
- Into Fermenter = 4.0 gal
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.88 23.5  
Mash volume with grains 6.94 27.7  
Grain absorption losses -1.65 -6.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 4.02 16.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Top off amount 1.61 6.4  
Volume into fermentor 4 16  
Total: 5.88 23.5
Equipment Profile Used: System Default
 
Notes

Revised version of --> https://www.beerandbrewer.com/john-palmers-oat-cream-ipa-recipe/

______________

1 ) Heat 4.36 gal (13.75 L) to 162°F (72°C). Mash temperature of 152-154°F. Total Mash vol should = 5gal.
2) Mash with occasional stirring for (1) hour.
3) Take out grain bag, you should have 4 gal of 1.065 wort.
4) Add 7.5g Vic Secret hops and BOIL for 60 minutes (to 10litres). You may need to add some water back.
5) At flame out, add lactose stirring carefully and slowly. Post BOIL vol = 2.75 gal.
6) Add 12.5g Moutere, 12.5g Rakau, and 25g Wai-iti hops and steep for 30 minutes.
7) Chill wort to 68°F and pitch the yeast.

******

8) After 7 days dry hop with 30g Wai-iti and 30g Wakatau hops.
9) Transfer to secondary fermenter and using a hop bag, dry hop with 30g Wai-iti and 30g Wakatau hops.

*******

NOTES:

  • NEIPA yeast (English malty estery strains) = Wyeast 1318 London III, WLP 066 London Fog, Imperial Yeast A38 Juice, and Fermentis S-04 English Ale.

    FOR ORANGE FLAVOR:
  • Follow CaraCara hazy IPA recipe... Orange zest in boil (last 10min) and then frozen orange slices (-) pith in secondary for 3-4 days.
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  • Last Updated: 2024-05-24 17:52 UTC