PA-11e - Beer Recipe - Brewer's Friend

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PA-11e

164 calories 15.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Tuesday June 8th 2021
1.050
1.010
5.2%
77.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb US - Pale 2-Row25 lb Pale 2-Row 37 1.8 83.3%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 16.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 3.97 4.2%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 3.5 4.2%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 20 min 37.45 20.8%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool at 175 °F 20 min 32.96 20.8%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 7 days 12.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 12.5%
24 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
3 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.45 gal (57.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.45 gal (9.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.4 gal (85.6 qt). Suggest reducing initial strike volume to 9.6 gal (38.4 qt) and adding 9.4 gal (37.6 qt) sparge/top-off. 19 76  
Strike water volume (equipment estimates 18.45 g | 73.8 qt) 19 76  
Mash volume with grains (equipment estimates 20.85 g | 83.4 qt) 21.4 85.6  
Grain absorption losses -3.75 -15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.45 g | 57.8 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12.88 g | 51.5 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13.13 g | 52.5 qt) 12.5 50  
Total: 19 76
Equipment Profile Used: System Default
 
Notes

Brew Saturday

18 Gal for dough-in

65 deg for first 24 hours
24 hours - 1.036
68deg after 24 hours
~48 hours - 1.018 - dry hop
sparge to 10psi
Up to 70deg
Day 4
Day 5 second dry hop - Down to 60 deg

Day 10 - 45
Day 11 - 30
Day 12 - 30 - Dump - Carb
Day 13 - 30 - Dump - Carb
Day 14 - Rack


Dry Hop at 48 hours (Tuesday Night)
Dry Hop after 5 Days Night)

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  • Last Updated: 2022-06-27 16:23 UTC