The Hopping Dead - Beer Recipe - Brewer's Friend

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The Hopping Dead

226 calories 23.3 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.170 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Monday December 28th 2020
1.068
1.017
6.7%
68.8
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 lb Briess - LME Golden Light3.15 lb LME Golden Light 37.6 4 33.9%
3.15 lb Briess - LME Munich3.15 lb LME Munich - (late boil kettle addition) 34.5 8 33.9%
2 lb Briess - DME Golden Light2 lb DME Golden Light - (late boil kettle addition) 44.6 4 21.5%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 5.4%
0.50 lb New Zealand - Medium Crystal Malt0.5 lb Medium Crystal Malt 35.4 56.35 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer - Citra0.5 oz Citra Hops Leaf/Whole 11.9 Boil at 212 °F 60 min 19.27 6.3%
1 oz Northern Brewer - Citra1 oz Citra Hops Pellet 11.9 Boil at 212 °F 20 min 25.67 12.5%
1 oz Northern Brewer - Citra1 oz Citra Hops Pellet 11.9 Boil at 212 °F 10 min 15.37 12.5%
1 oz Northern Brewer - Citra1 oz Citra Hops Pellet 11.9 Boil at 212 °F 5 min 8.45 12.5%
1.50 oz Northern Brewer - Citra1.5 oz Citra Hops Pellet 11.9 Boil at 212 °F 0 min 18.8%
3 oz Northern Brewer - Citra3 oz Citra Hops Pellet 11.9 Dry Hop at 70 °F 14 days 37.5%
8 oz / $ 0.00
 
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:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Primo
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.13 g | 12.5 qt) 2.37 9.5  
Mash volume with grains (equipment estimates 3.13 g | 12.5 qt) 2.45 9.8  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.26 1  
Pre boil volume (equipment estimates 3.27 g | 13.1 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.42 1.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 2 8  
Top off amount 3 12  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.37 21.5
Equipment Profile Used: System Default
 
Notes

Yeast Options

-Fermentis Safale S-04
-Wyeast 1968 London ESB Ale
-White Labs WLP002 English Ale Yeast


Brew Day

  1. Collect and heat 2.5 gallons of water to 165°F.
  2. Pour crushed grain into a mesh bag and tie the open end in a knot. Steep for 20 minutes. Remove the bag and discard.
  3. Bring to a boil, then remove the kettle from the burner and stir in the 3.15 lbs Gold malt syrup.
  4. Return wort to boil.
  5. Hop Addition Schedule
    • Add 0.5 oz Citra hops and boil for 60 minutes
    • Add 1 oz Citra hops with 20 minutes remaining in the boil
    • Add 1 oz Citra hops, 3.15 lbs Munich malt syrup, and 2 lbs Golden Light DME with 10 minutes remaining in the boil
    • Add 1 oz Citra hops with 5 minutes remaining in the boil
    • Add 1.5 oz Citra hops at the end of the boil
  6. When the 60-minute boil is finished, cool the wort to approximately 85° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.
  7. Sanitize fermenting equipment, scissors, and yeast pack.
  8. Fill the primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.
  9. Add more cold water as needed to bring the volume to 5 gallons.
  10. Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.
  11. Measure and record the specific gravity of the wort.
  12. Add yeast once the temperature of the wort is 78°F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
  13. Seal the fermenter. Add the sanitized fermentation lock with sanitizer solution inside it.
  14. Move the fermenter to a warm, dark, quiet spot until fermentation begins.


    Dry Hopping

    After 14 days of fermentation, add 3oz Citra hops to the fermenter. Allow another 1-2 weeks before bottling.

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  • Last Updated: 2021-01-08 22:38 UTC