Garage Floor IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Garage Floor IPA

175 calories 18.7 g 12 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 175 calories (Per 12ml)
Carbs: 18.7 g (Per 12ml)
Created: Tuesday June 7th 2022
1.053
1.014
5.2%
110.9
6.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Gambrinus - Pale Malt5 kg Pale Malt 37.3 2.1 83.3%
0.50 kg American - Caramel / Crystal 15L0.5 kg Caramel / Crystal 15L 35 15 8.3%
0.50 kg German - CaraRed0.5 kg CaraRed 34 20 8.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Boil 60 min 44.74 16.7%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 40 min 19.29 16.7%
30 g Galaxy30 g Galaxy Hops Pellet 14.25 Boil 30 min 34.39 16.7%
30 g Citra30 g Citra Hops Pellet 11 Boil 10 min 12.52 16.7%
60 g Citra60 g Citra Hops Pellet 11 Dry Hop 7 days 33.3%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Water Agt Boil 5 min.
7 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 165.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
74.1 21.7 0 63.4 177.5 0
↓ Gypsum:
7g Ca+2 SO4• 2H2O ~1.8 tsp

↓ Calcium Chloride: 2g Mg+2 Cl2• 6H2O ~.5 tsp

1 tsp epson salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature 70 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.3 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 25
Going into fermentor 25
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Collect 22 litres water and put in kettle.
Heat to 70° C Strike Temp.
Add 400 ml rice hulls and grain. Stir well, make sure all grains are soaked.
66° Mash for 60 minutes. (Note: Fluid level may rise. Stirring the bottom worked well.)
“Mash-Out” at 76° C for 15 minutes. (It takes 10 minutes to heat.)
Lift grains. Rinse in sparge water
Measure pre-boil SG
Have clean primary to catch last bit of sparge.
Boil at light roll for 60 minutes following the hops schedule. It takes 45 minutes to achieve boil. Boil with lid off. Did not use pump as wort was very active. May only need 1 heater once it’s boiling.
Add 1/2 tablet of Whirlfloc tablet with 5 minutes left in boil
Chill to pitching temperature, 18-20° C. (Takes about 40 minutes) 6 Bags of ice req’d
Ferment at 18°C for 7–10 days and leave in the fermentor for a total of two weeks or more.
Optional secondary rack once fermentation slows.
Dry hop starting on Day 4

Last Updated and Sharing
 
148
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-04-08 19:39 UTC