David Heath's Verdant IPA - Beer Recipe - Brewer's Friend

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David Heath's Verdant IPA

193 calories 16.6 g 17 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 73% (brew house)
Source: David Heath
Calories: 193 calories (Per 17oz)
Carbs: 16.6 g (Per 17oz)
Created: Saturday February 13th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg United Kingdom - Maris Otter Liquid Malt Extract (LME)1.5 kg Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition) 36 5 33.7%
2.50 lb Thomas Fawcett - Maris Otter Pale Ale Malt2.5 lb Maris Otter Pale Ale Malt 38 2.65 25.5%
27 oz Great Western - Vienna27 oz Vienna 37 3 17.2%
1.50 lb Grain Millers - Flaked Oats1.5 lb Flaked Oats 34.6 1.5 15.3%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 5.1%
5 oz Briess - Carapils Malt5 oz Carapils Malt 34.5 1.5 3.2%
156.91 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g BSG - Centennial (10.5 AA)35 g BSG - Centennial (10.5 AA) Hops Pellet 8 Boil 10 min 14.45 14.6%
35 g BSG - Mosaic (10.9 AA)35 g BSG - Mosaic (10.9 AA) Hops Pellet 11.2 Boil 10 min 20.23 14.6%
35 g BSG - Centennial (10.5 AA)35 g BSG - Centennial (10.5 AA) Hops Pellet 8 Hop Stand at 176 °F 20 min 4.44 14.6%
35 g BSG - Mosaic (10.9 AA)35 g BSG - Mosaic (10.9 AA) Hops Pellet 11.2 Hop Stand at 176 °F 20 min 6.21 14.6%
50 g BSG - Centennial (10.5 AA)50 g BSG - Centennial (10.5 AA) Hops Pellet 8 Dry Hop 3 days 20.8%
50 g BSG - Mosaic (10.9 AA)50 g BSG - Mosaic (10.9 AA) Hops Pellet 11.2 Dry Hop 3 days 20.8%
240 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.35 g Calcium Chloride (anhydrous) Water Agt Mash 1 days
2.25 g Epsom Salt (MgSO4) Water Agt Mash 1 days
0.60 g Fruit Fresh (ascorbic/citric acid blend) Water Agt Mash 1 days
6.50 g Gypsum (Calcium Sulfate) Water Agt Mash 1 days
1.30 ml Lactic acid Water Agt Mash 1 days
0.60 g Sodium metabisulfite Water Agt Mash 1 days
0.50 g Table Salt Water Agt Mash 1 days
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.9 oz       Temp: 72 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 235 95
Dilute Calgary (Bearspaw Dam) Tap Water 50:50 with distilled water; add water agts as indicated.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt Infusion Strike 169 °F 149 °F 60 min
5 qt Mash Out & Vorlauf Temperature 206 °F 167 °F 10 min
10 qt Sparge Fly Sparge 167 °F 167 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.13 g | 20.5 qt) 4.81 19.3  
Mash volume with grains (equipment estimates 5.13 g | 20.5 qt) 5.33 21.3  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.32 g | 17.3 qt) 4 16  
Volume increase from sugar/extract (late additions) 0.28 1.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 3.75 15  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Top off amount 1.34 5.4  
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: 6.16 24.6
Equipment Profile Used: System Default
 
Notes

Made 1.5 L starter 3 days prior to pitching, using 150 g of DME, 1/2 tsp of Wyeast nutrient, and 2 drops of olive oil. Pre-boil and original gravities hit, and pitched at 67F. Fermentation began within 3 hours, and 67F was maintained for 1 full day. Fermenter rose to 72F and maintained until day 3 when dry hopped (G=1.014) and flushed fermenter with CO2.

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  • Last Updated: 2021-03-21 22:37 UTC