GD Hazy IPA #2 - Barbe Rouge - Beer Recipe - Brewer's Friend

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GD Hazy IPA #2 - Barbe Rouge

216 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.58 gallons
Post Boil Size: 3.08 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 216 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Monday September 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Brewers Malt 2-Row6 lb Brewers Malt 2-Row 37 1.8 85.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 14.3%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Barbe Rouge0.25 oz Barbe Rouge Hops Pellet 9.3 First Wort 60 min 16.77 7.7%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Whirlpool 40 min 12.66 30.8%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Whirlpool 20 min 12.66 30.8%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Dry Hop 5 days 30.8%
3.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.75 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
0.50 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Baltimore City 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 250 80 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.33 g | 17.3 qt) 3.58 14.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 2.83 g | 11.3 qt) 3.08 12.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.01 g | 12 qt) 2.75 11  
Total: 4.71 18.8
Equipment Profile Used: System Default
"GD Hazy IPA #2 - Barbe Rouge" Specialty IPA: New England IPA beer recipe by KarlLark. All Grain, ABV 6.22%, IBU 42.1, SRM 4.33, Fermentables: (Brewers Malt 2-Row, Flaked Oats) Hops: (Barbe Rouge) Other: (Calcium Chloride (dihydrate), Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2020-09-23 16:47 UTC