Head Hunter IPA Clone - Beer Recipe - Brewer's Friend

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Head Hunter IPA Clone

234 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mitch Steele's IPA Book
Calories: 234 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday January 5th 2022
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1.071
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7.5%
82.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 lb US - Pale 2-Row7.4 lb Pale 2-Row 37 1.8 50.3%
3.70 lb United Kingdom - Maris Otter Pale3.7 lb Maris Otter Pale 38 3.75 25.2%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 42 0.5 5.1%
0.75 lb Flaked Wheat0.75 lb Flaked Wheat 34 2 5.1%
0.90 lb German - CaraHell0.9 lb CaraHell 34 11 6.1%
0.90 lb American - Caramel / Crystal 15L0.9 lb Caramel / Crystal 15L 35 15 6.1%
0.30 lb American - Carapils (Dextrine Malt)0.3 lb Carapils (Dextrine Malt) 33 1.8 2%
14.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Mash 0 min 3.38 6.3%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 90 min 40.85 9.4%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 45 min 8.57 3.1%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 45 min 7.79 3.1%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 30 min 6.52 3.1%
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 30 min 7.17 3.1%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 0 min 3.76 9.4%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Whirlpool at 175 °F 0 min 2.96 9.4%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Whirlpool at 175 °F 0 min 1.48 3.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 10 days 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 10 days 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 10 days 12.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 10 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.5 oz       Temp: 68 °F       CO2 Level: 2.25 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
-- 151 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.23 20.9  
Mash volume with grains 6.33 25.3  
Grain absorption losses -1.74 -7  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 4.22 16.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.57 22.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Going into fermentor 5.5 22  
Total: 9.45 37.8
Equipment Profile Used: System Default
 
Notes

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: 2022-01-06 13:50 UTC