3 Gallon English IPA - Beer Recipe - Brewer's Friend

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3 Gallon English IPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday December 28th 2020
1.065
1.015
6.9%
50.4
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.75 lb United Kingdom - Maris Otter Pale7.75 lb Maris Otter Pale 38 3.75 100%
7.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
51 g East Kent Goldings51 g East Kent Goldings Hops Pellet 5 First Wort 0 min 50.41 59.3%
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Dry Hop (High Krausen) 3 days 40.7%
86 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
2 g Yeast Nutrient Other Boil 10 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
19.50 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
2.10 g Baking Soda Water Agt Mash 1 hr.
1.27 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Burton - Boiled - Brungard
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
213 40 25 35 610 80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike temp 160°F, grain 66.4° Strike 150 °F 150 °F 60 min
Mash-OUt Temperature 150 °F 170 °F 5 min
2.25 gal Batch Sparge 170 °F 170 °F 10 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 2.91 11.6  
Mash volume with grains 3.53 14.1  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 3.88 g | 15.5 qt) 2.81 11.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.57 g | 22.3 qt) 4.5 18  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3.25 13  
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Alternate yeasts Safale S-04, WLP 007, LalBrew Nottingham. Pitch and ferment for at 64°F for 3 days, then let rise to max. 70°F. NOTE: For batch 1, fermenting at ambient basement temp (66°F).

Using Martin Brungard's recommendation for decarbonated Burton water.

Boil at 1.6 kw for 75 mins, then 2.4 kw for 15 mins. Boil off is 20% - still somewhat high.

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  • Last Updated: 2020-12-28 18:41 UTC