I'll Be In The Lobby Drinkin For Two (010) - Beer Recipe - Brewer's Friend

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I'll Be In The Lobby Drinkin For Two (010)

238 calories 27.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 238 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Friday July 31st 2020
1.071
1.022
6.5%
48.7
8.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Golden Promise10 lb Golden Promise 37 3 53.5%
6 lb American - White Wheat6 lb White Wheat 40 2.8 32.1%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 10.7%
6 oz American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L 34 40 2%
5 oz Maltodextrin5 oz Maltodextrin 39 0 1.7%
18.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil at 212 °F 25 min 35.77 5.9%
1 oz Citra1 oz Citra Hops Pellet 11 Boil at 212 °F 1 min 1.57 5.9%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil at 212 °F 1 min 1.79 5.9%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 190 °F 20 min 4.49 17.6%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 190 °F 20 min 5.11 17.6%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 68 °F 5 days 11.8%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 68 °F 5 days 5.9%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 62 °F 3 days 11.8%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 62 °F 3 days 17.6%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each campden Water Agt Mash 1 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
7 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13 psi       Temp: 37 °F       CO2 Level: 2.72 Volumes
 
Target Water Profile
Ecc NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 43 127 84 41
*Water Calculations from previous brews
Lose 0.062 gallons per pound of base grain and acidulated malt
Lose 0.242 gallons per pound of flaked grain
Lose .11 gallons per oz of hops on hot side


9.5 Gallons to start
-1.8 loss to mash (7.7 gal collected after mash
-.9 loss to 60 min boil (6.8 end of boil)
-.88 loss to 8oz WP (5.9 end of WP)
-.25 loss to bottom of kettle
-.25 loss to pump/coil
=5.4 gal into fermenter


*Mash Water (9.5 gallons)
Add 7ml Lactic Acid, 8g CaCl, 3g Gypsum, 2g Epsom Salt, campden tablet while water is heating for mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal BIAB Batch Sparge 165 °F 155 °F 80 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.86 g | 39.4 qt) 10.22 40.9  
Mash volume with grains (equipment estimates 11.33 g | 45.3 qt) 11.69 46.8  
Grain absorption losses -2.3 -9.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7.7 30.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.73 g | 22.9 qt) 5.9 23.6  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.68 g | 22.7 qt) 5.5 22  
Total: 10.22 40.9
Equipment Profile Used: System Default
 
Notes
 *Yeast Starter<br />

16oz Can of Propper Starter.
Add 17.8oz of bottled water to create 1L starter.
Start ??B, end ???B
Pitch one ? packs of dry yeast S-05
Stir plate for 24-48hours. Add entire volume to fermenter


 *Mash (60 min, 5.5pH)   [Batch Sparge]<br />

Pick up tube pointing straight down
Heat 9.5 gallons of water to 165F.
Add Lactic Acid, CaCl, Gypsum, Epsom, Campden while heating mash water.
Mash ~20 pounds of grain with 9.5 gallons of water for 80mins. Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
Regulate temp, circulate, and stir to 155F mash temp. Let rest for 20 minutes.
When mash is done, hoist bag and let drain into kettle.
Collect 7.7 Gallons to start boil


 *Boil (60 min or until 6.8 gallons remain)<br />

30 min remaining - Place hop spider into kettle
25 min remaining - Add 1oz CTZ
10 min remaining - add yeast nutrient , malto, Irish moss
1min remaining - add 1oz Citra and 1oz Nelson


 *Flameout<br />

Recirculate with pump and lid off. Let naturally cool to 190F


 *Whirlpool (20 min)<br />

Cool wort to 190F.
Add 3oz Citra and 3oz Nelson to hop spider
Use pump to WP for 20 mins with lid on.


  *Exchillerator<br />

Set up exchillerator and begin to run hose water
Recirculate wort back into kettle and cool down for 20 mins (Hops still exposed)
Transfer 5.5gal to directly to the fermenter


 *Fermenting (18 days)<br />

Day 0 - Blowoff tube. Temp 66F
Day 4 - Temp 69F
Day ? - Attach gas manifold. Let temp naturally settle to room temp. After FG
Day 10 - DH1 (2oz Citra, 1oz Nelson). Room temp
Day 12 - Soft Crash, 50F
Day 14 - Transfer to DH2 Keg (2oz Citra, 3oz Nelson). Hook up Floating dip tube. 5 psi at room temp. Flip keg often for 48 hours.
Day 16 - Put keg in fridge for cold crash (35F for 48 hours)
Day 18 - Closed pressure transfer to serving keg


 *Kegging<br />

Into a 33F Keezer
Hold at 15psi

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  • Last Updated: 2020-10-04 21:08 UTC