tropic IPA - Beer Recipe - Brewer's Friend

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tropic IPA

217 calories 19.9 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: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matthew Knoche
Hop Utilization: 96%
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Saturday September 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Extra Pale Maris Otter8 lb Extra Pale Maris Otter 37.5 2 56.3%
2 lb Simpsons - Finest Pale Ale Golden Promise2 lb Finest Pale Ale Golden Promise 37 2.4 14.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7%
0.50 lb Crisp Malting - Pale Wheat Malt0.5 lb Pale Wheat Malt 38.7 2 3.5%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.5%
2.20 lb Rolled Oats2.2 lb Rolled Oats 33 2.2 15.5%
14.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 9.43 1.4%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 175 °F 30 min 10.19 13.8%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 30 min 8.68 10.4%
0.70 oz Yakima Valley Hops - BRU-10.7 oz BRU-1 Hops Pellet 14.4 Whirlpool at 175 °F 30 min 4.67 4.8%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 2 days 6.9%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 3.5%
0.20 oz Yakima Valley Hops - BRU-10.2 oz BRU-1 Hops Pellet 14.4 Dry Hop at 64 °F 2 days 1.4%
4.25 oz Citra4.25 oz Citra Hops Pellet 11 Dry Hop at 64 °F 5 days 29.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop at 64 °F 5 days 13.8%
60 g Yakima Valley Hops - BRU-160 g BRU-1 Hops Pellet 14.4 Dry Hop at 64 °F 5 days 14.6%
14.47 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Filtered water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 50 230 14 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.62 18.5  
Mash volume with grains 5.75 23  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.66 g | 22.6 qt) 6.4 25.6  
Hops absorption losses (whirlpool, hop stand) -0.16 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.24 g | 25 qt) 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes


FIRST DRY HOP

Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.

SECOND DRY HOP

You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.

CRASH CHILL

As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.

…..

Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.

Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)

WATER (rough target in ppm)

100 Ca + 2

50 Na +

230 Cl-

14 SO4

MALT

3.65kg Extra Pale Maris Otter

0.9kg Golden Promise

0.5kg Carapils

0.25kg Pale wheat malt

0.25kg Flaked wheat

1kg rolled oats

HOPS

5g Magnum

210g Image

105g Mosaic

85g BRU-1

YEAST

1 x 11g Lallemand Verdant Ale Yeast

MASH

Adjust your water

Mash in at 67 for 60 minutes

Mash out at 75

BOIL

60 minutes – 5g Magnum

Chill to 80C

30 minutes – 60g citra, 40g Mosaic, 20g BRU-1

FERMENT

Chill to 19C – pitch 1 pack of yeast

Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1

Wait 72 hours – raise to 22C

Wait 72 hours – chill to 15C

Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C

Wait 48 hours – transfer to keg

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  • Last Updated: 2020-09-12 16:25 UTC