SM IPA - Beer Recipe - Brewer's Friend

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SM IPA

187 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Wednesday August 5th 2020
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1.057
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6.0%
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 100%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Apollo1 oz Apollo Hops Pellet 16 Boil 60 min 54.4 33.3%
1 oz El Dorado1 oz El Dorado Hops Pellet 13.1 Boil 10 min 16.15 33.3%
1 oz cashmere1 oz cashmere Hops Pellet 8.2 Boil 5 min 5.56 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 0 min.
2 g Whirlfloc Fining Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
White Labs - Sigmund Kveik Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
72 - 98 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 165 °F 152 °F 60 min
4 gal Batch Sparge 185 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.36 g | 17.5 qt) 3.25 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Using WLP518 Opshaug Kviek yeast, 3rd generation (from rockin rye 7.0; was decanted and allowed to separate)

Pre-boil gravity = 13.6 P (1.055)

Post-boil OG = 16 P (1.0654)

Pitch at 83 F

SG = 1.020 (5.1 P) on 8/12/20; ABV ~5.95% (still fermenting; smelled good, no sulfur)

SG = 1.018 (4.6 P) on 8/19/20; ABV ~6.22%

Cold crash on 8/19/20

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  • Public: Yup, Shared
  • Last Updated: 2020-08-19 13:16 UTC