2021_03_01 WCIPA - Beer Recipe - Brewer's Friend

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2021_03_01 WCIPA

221 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 22 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday February 22nd 2021
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1.067
1.014
7.0%
64.3
4.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
43 lb US - Pale 2-Row43 lb Pale 2-Row 37 1.8 95.6%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 2.2%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 2.2%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.70 oz Columbus (15 AA)3.7 oz Columbus (15 AA) Hops Pellet 11.6 Boil 60 min 35.7 29.1%
1 oz Northern Brewer (7.8 AA)1 oz Northern Brewer (7.8 AA) Hops Pellet 7 Boil 60 min 5.82 7.9%
1 oz Multihead1 oz Multihead Hops Pellet 6.3 Boil 15 min 2.6 7.9%
1 oz Sabro1 oz Sabro Hops Pellet 15.6 Boil 15 min 6.44 7.9%
1 oz Zamba1 oz Zamba Hops Pellet 9.3 Boil 15 min 3.84 7.9%
2 oz Galaxy (14.25 AA)2 oz Galaxy (14.25 AA) Hops Pellet 13.45 Boil 5 min 4.46 15.7%
1 oz Zamba1 oz Zamba Hops Pellet 9.3 Whirlpool 0 min 1.62 7.9%
1 oz Multihead1 oz Multihead Hops Pellet 6.3 Whirlpool 0 min 1.1 7.9%
1 oz Sabro1 oz Sabro Hops Pellet 15.6 Whirlpool 0 min 2.72 7.9%
12.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
28 g Gypsum Water Agt Mash 1 hr.
13.07 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 1332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
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
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.48 gal (93.91 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.48 gal (45.91 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.56 gal (74.25 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 6.56 gal (26.25 qt) sparge/top-off. 14.96 59.9  
Strike water volume at mash thickness of 1.33 qt/lb 14.96 59.9  
Mash volume with grains 18.56 74.3  
Grain absorption losses -5.63 -22.5  
Remaining sparge water volume (equipment estimates 14.39 g | 57.6 qt) 16.91 67.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.48 g | 93.9 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.5  
Post boil Volume (equipment estimates 21.61 g | 86.5 qt) 22 88  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 21.89 g | 87.6 qt) 21.5 86  
Total: 31.88 127.5
Equipment Profile Used: System Default
 
Notes

Made 2 5L starters with 17.4 oz dme each getting a total of 1492 billion cells. Target pitch rate 1275 billion cells.

Used 'light colored and hoppy' profile - chemicals as noted - added campden tablets and acid before heating water - in the water profile calculator we checked the boxes:
'salts added to mash only' AND
'specify acid by target mash pH'
It told us to add 13 ml of acid and we hit the target pH (5.3) on the NOSE

1st runnings at 1.0835
FInal - 1.008
Preboil - 1.058
OG - 1.067

Hop additions as shown. At flameout we recirculated wort through the chiller until it was ~180. THEN we added the flameout hops for 10 min. THEN we whirlpooled for 10 min after that. Into fermenter at 67 deg. This is supposed to keep more of the hop volatiles in the beer from the flameout additions.

Down to 63 overnight - pitched in the A of M. - activity very good in 12 hours. Done in about 8 days - took it down to 60 and dry hopped first addition. Floated on top for 24 hours (F!) and then held under surface for 24 more. Crashed and kegged.

Very good! Maybe some of the best hop flavor and aroma we've gotten! Possibly a little heave on the Amarillo, as the orange notes are a bit heavier than Mark wanted.




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  • Last Updated: 2021-04-11 00:51 UTC