5,6,7,8 IPA - Beer Recipe - Brewer's Friend

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5,6,7,8 IPA

173 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Monday April 12th 2021
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OG: 1.051 FG: 1.009 ABV: 5.5% IBU: 55

1.057
1.010
6.1%
45.8
4.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Barrett Burston - Pale Malt1 kg Pale Malt 37 2 80.6%
0.12 kg New Zealand - Wheat Malt0.12 kg Wheat Malt 35.4 2.13 9.7%
0.12 kg Flaked Oats0.12 kg Flaked Oats 33 2.2 9.7%
1.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Amarillo5 g Amarillo Hops Pellet 8.6 First Wort 0 min 25.44 11.9%
6 g Amarillo6 g Amarillo Hops Pellet 8.6 Boil 5 min 5.53 14.3%
7 g Amarillo7 g Amarillo Hops Pellet 8.6 Whirlpool 0 min 6.02 16.7%
8 g Citra8 g Citra Hops Pellet 11 Whirlpool 0 min 8.8 19%
8 g Citra8 g Citra Hops Pellet 11 Dry Hop 5 days 19%
8 g Amarillo8 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 19%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.70 g Gypsum Water Agt Mash 0 min.
3.25 g Epsom Salt Water Agt Mash 0 min.
0.65 g Table Salt Water Agt Mash 0 min.
3.25 g Baking Soda Water Agt Mash 0 min.
1 g Yeast Nutrient Other Whirlpool 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
5 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
152.3 5 14 268.1 10 52
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion 72 °C 66 °C 30 min
Starting Mash Thickness: 3.22 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 4
Mash volume with grains 4.8
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 9 L) 4.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 6.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 5
Total: 8.6  
Equipment Profile Used: System Default
 
Notes

Rehydrate yeast 15 mins after placing wort in ice bath.

  1. Place 1 cup of warm (35-40C) boiled water into measuring jug
  2. Sprinkle yeast onto surface of the water
  3. Cover and leave undisturbed for 15 mins
  4. Swirl gently to suspend yeast completely
  5. Leave for a further 5 mins

    7/8/21 - OG 1.0633, 15.5 Brix
    21/8/21 - FG 1.008, 7.1 Brix (Adjusted)
    = 7.27% ABV
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  • Public: Yup, Shared
  • Last Updated: 2021-09-02 01:19 UTC