Charlie's Mountain Sunshine 2016 - Beer Recipe - Brewer's Friend

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Charlie's Mountain Sunshine 2016

218 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 75 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeremy Entwistle
Calories: 218 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday February 27th 2014
1.067
1.009
7.6%
142.5
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 45.3%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 18.9%
4 lb Belgian - CaraVienne4 lb CaraVienne 34 20 15.1%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 7.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.5%
1 lb German - Vienna1 lb Vienna 37 4 3.8%
0.50 lb caramel rye0.5 lb caramel rye 38 60 1.9%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 75 min 61.5 9.5%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 20 min 15.59 9.5%
6 oz simcoe6 oz simcoe Hops Pellet 11 Aroma 5 min 24.2 28.6%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool at 210 °F 0 min 41.2 23.8%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 5 days 28.6%
21 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 774 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal strike 165 Infusion -- 152 °F 75 min
7.5 gal Fly Sparge -- 175 °F --
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.44 gal (49.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.44 gal (1.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 8.94 35.8  
Mash volume with grains 11.06 44.3  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 7.06 g | 28.2 qt) 7.12 28.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.44 g | 49.8 qt) 12.5 50  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.38 -1.5  
Post boil Volume 10.19 40.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Going into fermentor 10 40  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

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  • Last Updated: 2016-05-31 01:56 UTC