Toasty Pig dIPA - Beer Recipe - Brewer's Friend

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Toasty Pig dIPA

286 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Ferarandino
Calories: 286 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Tuesday May 25th 2021
1.086
1.021
8.6%
95.2
9.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Thomas Fawcett - Maris Otter Pale Ale Malt13 lb Maris Otter Pale Ale Malt 38 2.65 76.5%
2 lb American - Vienna2 lb Vienna 35 4 11.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 17.7 Boil 30 min 39.85 12.5%
3 oz Chinook3 oz Chinook Hops Pellet 12.7 Boil 15 min 55.39 37.5%
2 oz Cascade2 oz Cascade Hops Pellet 6.2 Boil 0 min 25%
2 oz Columbus2 oz Columbus Hops Pellet 16.2 Boil 0 min 25%
8 oz / $ 0.00
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.63 psi       Temp: 42 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
152 16 36 51 357 87
Gypsum - 10.6g both mash & sparge
Calcium Chloride - 1.6g both mash & sparge
Epsom - 3.2g both mash & sparge
Baking Soda - 2.7g mash
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.31 gal step Infusion 168 °F 154 °F 60 min
5.32 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.31 21.3  
Mash volume with grains 6.67 26.7  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 4.36 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.8 23.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.8 g | 23.2 qt) 5.5 22  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

Oxygenate Wort and pitch yeast at 68F
Mash PH = 5.36

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  • Last Updated: 2022-02-13 21:32 UTC