Oh! Idaho! (4th Generation) - Beer Recipe - Brewer's Friend

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Oh! Idaho! (4th Generation)

14851 calories 1688.1 g 20 qt
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.011 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 14851 calories (Per 20qt)
Carbs: 1688.1 g (Per 20qt)
Created: Thursday July 15th 2021
1.083
1.025
7.6%
117.5
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Golden Light9 lb DME Golden Light - (late boil kettle addition) 44.6 4 58.1%
1 lb Raw Honey1 lb Raw Honey - (late boil kettle addition) 38 20 6.5%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 3.2%
10.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 6.5%
3 lb Great Western - Pure Idaho Pilsen3 lb Pure Idaho Pilsen 37.7 1.5 19.4%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 6.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 30 min 48.89 6.3%
1 oz Yakima Valley Hops - Experimental ID-1581 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Boil 3 min 7.35 6.3%
1 oz Yakima Valley Hops - Idaho 7 (12.5 AA)1 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Boil 3 min 6.38 6.3%
1 oz Yakima Valley Hops - Idaho Gem (12.1 AA)1 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Boil 3 min 6.18 6.3%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA)2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Hop Stand 20 min 15.6 12.5%
2 oz Yakima Valley Hops - Idaho Gem (12.1 AA)2 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Hop Stand 20 min 15.1 12.5%
2 oz Yakima Valley Hops - Experimental ID-1582 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Hop Stand 20 min 17.98 12.5%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Dry Hop 4 days 12.5%
2 oz Yakima Valley Hops - Idaho Gem2 oz Idaho Gem Hops Pellet 12.1 Dry Hop 4 days 12.5%
2 oz Yakima Valley Hops - Experimental ID-1582 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Dry Hop 4 days 12.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
2 lb Russet Potatoes, raw, chopped Other Mash 30 min.
0.10 oz Fermcap Fining Boil 75 min.
1 tsp Amylase Other Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 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 8.08 g | 32.3 qt) 8.13 32.5  
Mash volume with grains (equipment estimates 8.08 g | 32.3 qt) 8.53 34.1  
Grain absorption losses (steeping) -0.63 -2.5  
Pre boil volume (equipment estimates 7.45 g | 29.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.8 3.2  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.23 g | 24.9 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor (equipment estimates 6.28 g | 25.1 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: 8.13 32.5
Equipment Profile Used: System Default
 
Notes
  1. Add gypsum to 4 gals water in brew kettle, stir to dissolve.
  2. Heat water to 155 degrees.
  3. Add amylase enzyme; pilsner, honey, & carapils malts; and chopped potatoes to brew kettle. Raise temperature to 155-157 degrees and let items steep for 30 minutes then remove from the brew kettle.
  4. Add ~3.5 gals water to wort to bring amount up to 7.5 gals. Bring wort to boil.
  5. After 45 minutes boil, add CTZ hops.
  6. After 65 minutes boil, add honey, maltodextrin, and yeast nutrients.
  7. After 70 minutes boil, add Whirlfloc tablet.
  8. After 72 minutes boil, add Idaho #7, Idaho Gem, and Experimental ID-158 hops.
  9. After 75 minutes of boil, turn off heat and add Idaho #7, Idaho Gem, and Experimental ID-158 hops to wort for 20 minutes of whirlpool/hop stand as part of resting period.
  10. Add distilled water to top-up wort to ~ 7-7.5 gallons.
  11. When fully cooled, transfer to fermentor, aerate, then pitch yeast.
  12. After high krausening subsides (3-4 days) add Idaho #7, Idaho Gem, and Experimental ID-158 hops to fermenter for dry hopping.
  13. After 7-8 days in fermentor, transfer wort to Corney keg and refrigerate.
  14. After 1-2 days of refrigeration, force carbonate with pressurized CO2.

    As a 4th generation Idahoan who lives near where the bulk of Idaho hops, barley, and potatoes are grown, and whose great-grandfather owned a bar & dance hall in Idaho City, Idaho Territory, brewing the beer he sold using nearby Idaho spring water, it only seems natural to brew an IPA featuring Idaho-based ingredients ... and to carry on the family tradition.
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  • Last Updated: 2025-04-03 00:28 UTC