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Pacific Thing

189 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Brian
Hop Utilization: 65%
Calories: 189 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Friday March 25th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 77.1%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 9.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9.6%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 3.6%
10.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz CTZ (15.5 AA)1.5 oz CTZ (15.5 AA) Hops Pellet 15.5 Boil at 203 °F 60 min 52.3 18.8%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 13 Whirlpool at 55 °F 30 min 12.5%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 11 Whirlpool at 55 °F 30 min 12.5%
0.50 oz CTZ (15.5 AA)0.5 oz CTZ (15.5 AA) Hops Pellet 15.5 Whirlpool at 55 °F 30 min 6.3%
1 oz Yakima Valley Hops - Strata (12 AA)1 oz Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Whirlpool at 55 °F 30 min 12.5%
1 oz Chinook (13 AA)1 oz Chinook (13 AA) Hops Pellet 13 Dry Hop at 55 °F 2 days 12.5%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 11 Dry Hop at 55 °F 2 days 12.5%
1 oz Yakima Valley Hops - Strata (12 AA)1 oz Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Dry Hop at 55 °F 2 days 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
5 g Fermaid O Other Boil 10 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 60 90 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Beta amylase Temperature 152 °F 147 °F 30 min
Alpha amylase Temperature 147 °F 162 °F 30 min
2.5 gal Sparge Batch Sparge 185 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.54 18.2  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.44 g | 29.8 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.63 g | 22.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.87 g | 23.5 qt) 5.5 22  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Heated mash water to 152deg F, initial temp 147deg F for beta. pH after 30 mins: 5.58. Took ~8 mins to heat to 162deg F for alpha. Alpha went 40-50 mins while sparge water was heating.

Pre-boil volume 7gal, gravity 1.050.

Whirlpool started at 140deg F.

Pitched at 62def F. Heater left on overnight and was up close to 80deg F after 24 hours for a vigorous first few days of fermentation.

Soft crash to 55deg F after approx. 3 weeks, dry hopped the next day. Left hops in at 55deg F for 2 days, then lowered to 35deg F. Total dry hop approx. 10 days.

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  • Last Updated: 2022-05-02 21:55 UTC