Hoppylong Cassidy - Beer Recipe - Brewer's Friend

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Hoppylong Cassidy

15827 calories 1891.6 g 20 qt
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 15827 calories (Per 20qt)
Carbs: 1891.6 g (Per 20qt)
Created: Tuesday June 8th 2021
1.088
1.029
7.7%
67.9
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - DME Golden Light10 lb DME Golden Light 44.6 4 76.9%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 3.8%
10.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 7.7%
0.50 lb Briess - Caramel Malt - 90L0.5 lb Caramel Malt - 90L 34.5 90 3.8%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 7.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 60 min 35.47 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 15.24 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 2 min 2.13 8.3%
1 oz Cashmere1 oz Cashmere Hops Pellet 10 Boil 2 min 1.93 8.3%
1 oz Cashmere1 oz Cashmere Hops Pellet 10 Hop Stand 15 min 6.24 8.3%
1 oz Citra1 oz Citra Hops Pellet 11 Hop Stand 15 min 6.87 8.3%
2 oz Cashmere2 oz Cashmere Hops Pellet 10 Dry Hop at 68 °F 5 days 16.7%
2 oz BSG - Idaho 72 oz Idaho 7 Hops Pellet 14.1 Dry Hop at 68 °F 5 days 16.7%
2 oz Yakima Valley Hops - Idaho Gem2 oz Idaho Gem Hops Pellet 12.1 Dry Hop at 68 °F 5 days 16.7%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.90 g Epsom Salt Water Agt Mash 1 hr.
4.40 g Gypsum Water Agt Mash 1 hr.
3 g Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 5 min.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
250 Milliliters
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       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
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.24 g | 29 qt) 6.56 26.2  
Mash volume with grains (equipment estimates 7.24 g | 29 qt) 6.76 27  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.75 3  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.08 g | 24.3 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor (equipment estimates 6.18 g | 24.7 qt) 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.56 26.2
Equipment Profile Used: System Default
 
Notes
  1. Add DME and water agents to 7 gals water in brew kettle, stir to dissolve.
  2. Heat wort to 155-160 degrees.
  3. Steep American Honey, Carapils, and Caramel malts for 30 minutes. then remove steeping grains from kettle.
  4. Bring wort to boil, add 1 oz CTZ hops.
  5. After 30 minutes boil, add maltodextrin.
  6. After 40 minutes boil, add 1 oz Citra hops.
  7. After 50 minutes boil, add yeast nutrients.
  8. After 55 minutes boil, add Whirlfloc tablet.
  9. After 58 minutes boil, 1 oz Cashmere hops and 1 oz Citra hops,
  10. After 60 minutes boil, turn off heat, add 1 oz Citra hops and 1 oz Cashmere hops, top up wort to 6.5-7 gals with distilled water, whirlpool, & let stand for 15 minutes.
  11. Cool wort, transfer to fermentor, aerate, & pitch yeast.
  12. After fermentation mostly finished (~7 days), transfer to secondary fermentor.
  13. Add 2 oz Cashmere hops, 2 oz Idaho 7 hops, and 2 oz Idaho Gem hops. Dry hop for 5 days.
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  • Last Updated: 2022-07-03 18:24 UTC