Swan Hug IPA - Beer Recipe - Brewer's Friend

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Swan Hug IPA

223 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Mitch Steele's IPA Book
Calories: 223 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday August 2nd 2021
1.068
1.012
7.3%
87.9
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb US - Pale 2-Row17 lb Pale 2-Row 37 1.8 85%
1 lb American - Pilsner1 lb Pilsner 37 1.8 5%
1 lb Proximity - Malted Oats1 lb Malted Oats 29.9 2.5 5%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Columbus0.8 oz Columbus Hops Pellet 15 Boil 90 min 40.46 8.9%
0.32 oz Centennial0.32 oz Centennial Hops Pellet 10 Boil 45 min 9.09 3.6%
0.32 oz Citra0.32 oz Citra Hops Pellet 11 Boil 45 min 10 3.6%
0.32 oz Centennial0.32 oz Centennial Hops Pellet 10 Boil 30 min 5.78 3.6%
0.32 oz Citra0.32 oz Citra Hops Pellet 11 Boil 30 min 6.36 3.6%
0.64 oz Simcoe0.64 oz Simcoe Hops Pellet 12.7 Whirlpool at 210 °F 30 min 8.58 7.2%
0.48 oz Centennial0.48 oz Centennial Hops Pellet 10 Whirlpool at 210 °F 30 min 5.07 5.4%
0.16 oz Columbus0.16 oz Columbus Hops Pellet 15 Whirlpool at 210 °F 30 min 2.53 1.8%
1.27 oz Simcoe1.27 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 14.2%
1.27 oz Centennial1.27 oz Centennial Hops Pellet 10 Dry Hop 5 days 14.2%
1.27 oz Citra1.27 oz Citra Hops Pellet 11 Dry Hop 5 days 14.2%
1.27 oz Columbus1.27 oz Columbus Hops Pellet 15 Dry Hop 1 days 14.2%
0.50 oz Hallertau Blanc0.5 oz Hallertau Blanc Hops Pellet 10 Boil 0 min 5.6%
8.94 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.27 each Whirlfloc Fining Boil 15 min.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
0.64 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 12 psi       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
163 8 21 24 365 104
Fat Head's water profile is listed yet it calculates as extremely bitter SO4/CaCL ratio so I used "Light Colored and Hoppy" profile instead. I use RO water and add 4.5 tsp gypsum, .5 tsp table salt, and .5 tsp of Calcium Chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.5 26  
Mash volume with grains 8.1 32.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 5.64 g | 22.6 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.39 g | 37.6 qt) 9 36  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 7.05 28.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 7 28  
Total: 11.75 47
Equipment Profile Used: System Default
 
Notes

Flaked wheat should be Toasted Wheat Flakes.
Acidulated malt is not part of original recipe but used to lower water PH. Lactic/Citric acid in appropriate amounts can be subbed.

From the Book:

Malt bill:
American two-row malt 50%
Maris Otter malt 25%
CaraHell malt 6%
Crystal malt6%
Toasted wheat flakes 5%
CaraPils malt 2%
Dextrose 5%

Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids.

Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes)
use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio
of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids)
are added at 45 minutes and again at 30 minutes. At the end of the boil add
23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and
3.3% Columbus (14.2% alpha acids).

Fermentation
Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five
days. Hold 2 days at fermentation temperature for a diacetyl rest before
cooling to 50" F (10" C). Crop or drop the yeast.

Dry hop for 10 days using
Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40
lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F
Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off
hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6"
C). This beer is not filtered.

Targets:
OG: 17'P (1.068 SG)
TG:3.4 "P (1.014 SG)
ADF:80%
IBU:87
ABY:7.5%
Color: 8.5 "L (16.2" EBC)

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  • Last Updated: 2021-08-02 22:22 UTC