Holy Trinity IPA - Beer Recipe - Brewer's Friend

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Holy Trinity IPA

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.44 gallons
Post Boil Size: 6.94 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Matt Liddy
Hop Utilization: 99%
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday May 23rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb American - Pilsner9.25 lb Pilsner 37 1.8 73.3%
1.50 lb Weyermann - Pale Wheat1.5 lb Pale Wheat 36 2 11.9%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 7.9%
2 oz Weyermann - Acidulated2 oz Acidulated 27 3.4 1%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.9%
12.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Magnum0.5 oz Magnum Hops Pellet 10.9 Boil 60 min 22.65 4.5%
0.75 oz Yakima Chief Hops - Citra0.75 oz Citra Hops Pellet 13 Boil 5 min 6.57 6.8%
0.75 oz Yakima Chief Hops - Mosaic0.75 oz Mosaic Hops Pellet 12.25 Boil 5 min 6.19 6.8%
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 27 Boil 5 min 9.1 4.5%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 5.54 9.1%
1 oz Yakima Chief Hops - Mosaic1 oz Mosaic Hops Pellet 11.7 Whirlpool at 180 °F 30 min 5.9 9.1%
0.50 oz Yakima Chief Hops - Simcoe LupuLN2 (Cryo)0.5 oz Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 27 Whirlpool at 180 °F 30 min 6.8 4.5%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Dry Hop 5 days 18.2%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 12.4 Dry Hop 5 days 18.2%
2 oz Yakima Valley Hops - Simcoe2 oz Simcoe Hops Pellet 12.9 Dry Hop 5 days 18.2%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Fining Boil 10 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.62 psi       Temp: 39 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjust water to a 4:1 ratio of calcium sulfate to calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.45 gal Strike 164 °F 152 °F 45 min
5.66 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 5.72 22.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 8.44 33.8  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.59 g | 22.4 qt) 6.94 27.8  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.85 g | 27.4 qt) 5.5 22  
Total: 10.17 40.7
Equipment Profile Used: System Default
 
Notes

Adjust water for a 4:1 ratio of Calcium Sulfate to Calcium Chloride.

Mash for 45 minutes and target a pH level of 5.2 - 5.3.

After flameout, cool wort to 180 and add whirlpool hops. Spin for 10 minutes and then let sit for 20 more minutes.

Chill wort to 65, aerate well, pitch yeast. Turn up to 66 the following day. Turn up to 67 the second day and leave until fully fermented.

Three days after terminal gravity it reached remove yeast or transfer to secondary. After another day, add dry hops. After 5 days do a forced diacetyl test. After two days of negative tests, cold crash and keg.

Portions of recipe pulled from GOW Crypt Keeper IPA recipe.https://beerandbrewing.com/recipe-grains-of-wrath-crypt-keeper-ipa

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  • Last Updated: 2021-07-05 21:16 UTC