Happy Hoppy IPA - Beer Recipe - Brewer's Friend

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Happy Hoppy IPA

189 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22.69 liters (ending kettle volume)
Pre Boil Size: 28.68 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday March 21st 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,000 g Voyager Craft Malt - Pale Compass3000 g Pale Compass $ 5.90 / kg
$ 17.70 		38.1 2.79 46.9%
1,000 g Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose - (late boil kettle addition) $ 3.80 / kg
$ 3.80 		42 0.5 15.6%
1,000 g Voyager Craft Malt - Pale Schooner1000 g Pale Schooner $ 8.90 / kg
$ 8.90 		35.9 2.1 15.6%
500 g Voyager Craft Malt - Voodoo Schooner500 g Voodoo Schooner $ 9.70 / kg
$ 4.85 		35.9 43.2 7.8%
400 g Voyager Craft Malt - Winter Wheat Janz400 g Winter Wheat Janz $ 9.30 / kg
$ 3.72 		38.8 2.54 6.3%
300 g Maltodextrin300 g Maltodextrin - (late boil kettle addition) $ 7.00 / kg
$ 2.10 		39 0 4.7%
200 g Rolled Oats200 g Rolled Oats $ 0.19 / kg
$ 0.04 		33 2.2 3.1%
6,400 g / $ 41.11
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops $ 0.12 / g
$ 1.73 		Pellet 8.6 Boil 60 min 15.03 11.5%
15 g Simcoe15 g Simcoe Hops $ 0.12 / g
$ 1.73 		Pellet 12.7 Boil 20 min 13.44 11.5%
10 g BSG - Idaho 710 g Idaho 7 Hops $ 0.13 / g
$ 1.25 		Pellet 14.1 Boil 15 min 8.15 7.7%
10 g Mosaic10 g Mosaic Hops $ 0.13 / g
$ 1.25 		Pellet 12.5 Boil 5 min 2.9 7.7%
10 g Mosaic10 g Mosaic Hops $ 0.13 / g
$ 1.25 		Pellet 12.5 Boil 1 min 0.63 7.7%
10 g BSG - Idaho 710 g Idaho 7 Hops $ 0.13 / g
$ 1.25 		Pellet 14.1 Boil 1 min 0.71 7.7%
20 g Mosaic20 g Mosaic Hops $ 0.13 / g
$ 2.50 		Pellet 12.5 Dry Hop 5 days 15.4%
20 g BSG - Idaho 720 g Idaho 7 Hops $ 0.13 / g
$ 2.50 		Pellet 14.1 Dry Hop 5 days 15.4%
10 g Amarillo10 g Amarillo Hops $ 0.12 / g
$ 1.15 		Pellet 8.6 Dry Hop 5 days 7.7%
10 g Simcoe10 g Simcoe Hops $ 0.12 / g
$ 1.15 		Pellet 12.7 Dry Hop 5 days 7.7%
130 g / $ 15.75
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Fining Boil 15 min.
8 g Irish Moss Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
10 g Go-Ferm Other Boil 15 min.
1 g Calcium Chloride Other Mash 2 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.20 Grams
Cost:
$ 0.70 / g
$ 7.84
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 518 B cells required
$ 7.84 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.45 bar       Temp: 4 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L (a) Protein Rest (20min), (b) Beta Amylase (60min), (c) Alpha Amylase (40min) Strike 50 °C 67 °C 120 min
2.5 L Half the grain (1) Batch Sparge 78 °C 78 °C 5 min
2.5 L Half the grain (2) Batch Sparge 78 °C 78 °C 5 min
Starting Mash Thickness: 2 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.2
Mash volume with grains 13.6
Grain absorption losses -5.1
Remaining sparge water volume 24.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28.7
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.5 L) 22.7
Estimated amount in fermentor 22.7
Total: 34.7  
Equipment Profile Used: System Default
 
Notes
  1. Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.

  2. The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump.
    The four heating stages include:
    (a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
    (b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes.
    (c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins.
    (d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed.

  3. Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot.

  4. Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.

  5. At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.

  6. At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.

  7. Continue the circulation process to aid in aeration.

  8. The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
    Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.

  9. Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.

  10. Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation.

  11. Pressurise to 2 bar and store/condition for 5 days before kegging.

  12. Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.
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  • Last Updated: 2021-04-01 13:12 UTC