Way To Go Idaho - Beer Recipe - Brewer's Friend

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Way To Go Idaho

246 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.34 gallons
Post Boil Size: 6.05 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kastler
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Sunday February 27th 2022
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1.074
1.018
7.3%
23.9
6.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 68.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 12.5%
2 lb United Kingdom - Golden Naked Oats2 lb Golden Naked Oats 33 10 12.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Idaho #71 oz Idaho #7 Hops Pellet 13.6 Boil 0 min 7.1%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Whirlpool at 175 °F 30 min 12.83 14.3%
2 oz Artisan - Idaho #72 oz Idaho #7 Hops Pellet 13.6 Whirlpool at 175 °F 30 min 11.11 14.3%
2 oz Artisan - Idaho #72 oz Idaho #7 Hops Pellet 13.6 Dry Hop (High Krausen) Day 2 14.3%
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Dry Hop Day 7 14.3%
5 oz Artisan - Idaho #75 oz Idaho #7 Hops Pellet 13.6 Dry Hop Day 7 35.7%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 0 min.
5 g Ascorbic Acid Water Agt Mash 15 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Mobile, AL (MAWSS 2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 3 33 200 75 50
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7 28  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 1.69 g | 6.8 qt) 1.59 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.44 g | 25.8 qt) 6.34 25.4  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.65 g | 22.6 qt) 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

In honor of The Potato State. And also the perfect NE IPA hops.

-Mash at 150-154 for fuller body, lower for more dry or crisp

-30 min boil

-Whirlpool at 175-185F for 20-30 mins

-May attempt fermenting under pressure to preserve hop aroma" or just use a blow off tube.

DDH schedule:
-High krausen charge at day 2-3. Rack off hops at day 6, closed transfer to keg and drop to 60F.
-Second charge at day 7 at 60F ideally via sous vide magnets.
-Cold crash on day 12-14 and rack to new keg. Unsure how to do this without magnets/hop bags to prevent clogging the dip tube.

Might be able to use floating dip tube without the filter instead of sous vide magnets for second DH charge in the keg. Would only be a problem because of closed transferring the beer from Bucket to Keg through dip tube.

Closed transfer - PAY ATTENTION TO HOW MUCH WORT YOU START WITH (Because I forgot last time). Can't go over 5 gal because of keg

Source:
https://hazyandhoppy.com/everything-i-learned-from-1-year-of-brewing-new-england-ipas/#:~:text=Dry Hopping Under Pressure&text=This technique is also used,esters and yields muted results.

Acorbs: 3-5g according to Genus Brewing

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  • Last Updated: 2022-08-13 03:40 UTC