Reuben's Triple Crush Clone - Beer Recipe - Brewer's Friend

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Reuben's Triple Crush Clone

309 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Charlie Tritschler
Hop Utilization: 85%
Calories: 309 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Tuesday July 21st 2020
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Reuben's Triple Crush Clone

by weakvitalsigns

OG: 1.093 FG: 1.016 ABV: 10.0% IBU: 0

1.093
1.021
9.4%
0.0
5.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb German - Pilsner14 lb Pilsner 38 1.6 79.4%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 7.1%
12 oz Canada Malting - WHITE WHEAT MALT12 oz WHITE WHEAT MALT 38.1 3.5 4.3%
8 oz Briess - Brewers Red Wheat Flakes8 oz Brewers Red Wheat Flakes 32.2 2 2.8%
2 oz Honey Malt2 oz Honey Malt 37 25 0.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.7%
17.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 Boil at 203 °F 0 min 12.5%
14 oz Citra14 oz Citra Hops Pellet 11 Dry Hop at 203 °F Day 3 87.5%
16 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
IPA by BeerSmith
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.23 24.9  
Mash volume with grains 7.56 30.3  
Grain absorption losses -2.08 -8.3  
Remaining sparge water volume 3.09 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.33 37.3
Equipment Profile Used: System Default
 
Notes

From Craft Beer & Brewing Magazine, Aug-Sep 2020

This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.

Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50 ABV: 10%

Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.

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  • Last Updated: 2020-09-01 17:16 UTC