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Awesome Recipe

243 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Saturday July 18th 2020
1.074
1.013
8.0%
0.0
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.80 lb American - Pilsner1.8 lb Pilsner 37 1.8 66.7%
0.20 lb Flaked Oats0.2 lb Flaked Oats 33 2.2 7.4%
0.20 lb Flaked Wheat0.2 lb Flaked Wheat 34 2 7.4%
0.10 lb Flaked Rice0.1 lb Flaked Rice 40 0.5 3.7%
0.20 lb United Kingdom - Golden Naked Oats0.2 lb Golden Naked Oats 33 10 7.4%
0.20 lb Corn Sugar - Dextrose0.2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.4%
2.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.33 oz Citra1.33 oz Citra Hops Pellet 11 Dry Hop at 75 °F 3 days 50%
1.33 oz Mosaic1.33 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 0 min 50%
2.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Mash 1 hr.
0.70 g Epsom Salt Water Agt Mash 1 hr.
0.10 g Salt Water Agt Mash 1 hr.
0.25 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
0.33 Ounces
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 0 0 200 75 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 2.72 g | 10.9 qt) 2.81 11.3  
Mash volume with grains (equipment estimates 2.92 g | 11.7 qt) 3.01 12.1  
Grain absorption losses -0.31 -1.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.16 g | 8.6 qt) 2.25 9  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.13 -4.5  
Post boil Volume (equipment estimates 1.05 g | 4.2 qt) 1.4 5.6  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 1.35 g | 5.4 qt) 1 4  
Total: 2.81 11.3
Equipment Profile Used: System Default
 
Notes

Source water is ro or distilled. Sugar goes in boil 10 minutes before flame out. Drive fermentation as follows: 24 hours at 68, 24 hours at 70, 24 hours at 72, 48 hours at 75, 72 hours at 70 to clean up, soft crash to 60 24 hours, dry hop at 60 for 72 hours. Lastly, cold crash before packaging.

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  • Public: Yup, Shared
  • Last Updated: 2020-09-22 12:00 UTC