Brewdad - Juicy IPA - Beer Recipe - Brewer's Friend

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Brewdad - Juicy IPA

156 calories 15 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Tuesday March 8th 2022
1.051
1.011
5.2%
36.4
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Simpsons - Best Pale Ale4 kg Best Pale Ale 37.5 2 71.3%
1,000 g Simpsons - Munich Malt1000 g Munich Malt 36.8 8 17.8%
400 g Simpsons - Crystal Medium400 g Crystal Medium 33 65.01 7.1%
210 g Simpsons - Wheat Malt210 g Wheat Malt 36.576 2.8 3.7%
5,610 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 15 Boil 60 min 8.04 5.3%
20 g Citra20 g Citra Hops Pellet 11 Boil 15 min 11.7 21.1%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil 15 min 13.29 21.1%
25 g Citra25 g Citra Hops Pellet 11 Hop Stand at 77 °C 15 min 3.32 26.3%
25 g Citra25 g Citra Hops Pellet 11 Dry Hop 3 days 26.3%
95 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
30 L Mashout 75 Infusion 20 °C 65 °C 90 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.6
Mash volume with grains (equipment estimates 19.2 L) 21.3
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.8 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 2.1
Going into fermentor 24
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

WATER CALCULATION
Strike 24
Grain loss (-6)
1st runs 18
Sparge 12
Pre boil 30
Evap loss (-3)
Post boil 27
Kettle loss (-1)
Ferm vol 19 / 7
Batch 18 / 6


Beginning water volume: 8.0 gallons (30.3 liters).
Malts
Pale Malt: 11 pounds (5 kg) (75.9%)
Munich Malt: 1 pound 12oz (.8 kg) (12.1%)
Crystal 60L: 12oz (340.2 grams) (5.2%)
Corn Sugar: 1 pound (.5 kg) (6.9%) (added to boil)
Mashing
We mashed at 149F (65C) for 90 minutes, then raised the temperature to 168F (75.6C) for a mashout and raised directly to a boil from there since we're using a brew in a bag (BIAB) and aren't sparging.
Boil Additions
0.60oz (17 grams) Nugget [13.00 %] - Boil 60.0 min.

Whirlfloc Tablet (Boil 15.0 mins)

1.00oz (28.35 grams) Citra [12.00 %] - Boil 15.0 min

1.00oz (28.35 grams) Mosaic [12.25 %] - Boil 15.0 min

1 pound (.45 kg) corn Sugar [Boil for 15 min]

Cooling
We used our flat plate heat exchanger to cool the wort to 170F (77C). Then we steeped 1 oz (28.5 grams) of Citra [12.00 %] for 15 minutes before cooling to pitching temp.

Fermentation
We're using California Ale (White Labs #WLP001)
We'll ferment at 66 degrees F (18.9C) for 7-10 days.

Dry Hops
We dry hopped it with 1oz (28.5 grams) of Citra [12.00 %] for 2-3 days.

Benchmarks
Pre-boil gravity - 1.050
Pre-boil water volume – 7.1 gallons (26.9 liters)
Post boil volume - 5.60 gallons (21.2 liters)
Post-boil gravity - 1.065
Volume into the fermenter - 5.3
Final keg volume: 4.9 gallons (18.5 liters)
Final gravity - 1.009
ABV - 7.35%

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  • Last Updated: 2022-04-17 18:54 UTC