Peachtree American IPA - Beer Recipe - Brewer's Friend

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Peachtree American IPA

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.110 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-peachtree-american-ipa/?utm_source=drip&utm_medium=email&utm_campaign=CBB+07.05.22+EDIT&utm_content=Recipe%3A+Peachtree+American+IPA#_=_
Created: Sunday July 10th 2022
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1.060
1.015
5.9%
53.4
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 80.3%
1.20 lb Munich1.2 lb Munich 37 6 9.6%
12 oz American - Caramel / Crystal 20L12 oz Caramel / Crystal 20L 35 20 6%
8 oz United Kingdom - Crystal 45L8 oz Crystal 45L 34 45 4%
12.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Nugget1.5 oz Nugget Hops Pellet 14 Boil 60 min 42.38 33.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 5.11 22.2%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 5.86 22.2%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 22.2%
4.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.67 18.7  
Mash volume with grains 5.66 22.7  
Grain absorption losses -1.56 -6.2  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 0.14 0.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 4.81 19.2
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, turn off the heat and conduct a whirlpool step: Stir to create a vortex, then add the whirlpool hops and steep for 15 minutes. Chill to about 65°F (18°C), aerate well, and pitch yeast. Ferment at 69°F (21°C) for 6 days, then add the dry hops and hold at 69°F (21°C) for 3–5 more days. Once the beer reaches terminal gravity, crash, package, and carbonate to about 2.5 volumes.

MALT/GRAIN BILL
9 lb (4.1 kg) two-row pale
1 lb (454 g) Munich
12 oz (340 g) caramel/crystal 20L
8 oz (227 g) British medium crystal 45L

HOPS SCHEDULE
1 oz (28 g) Nugget at 60 minutes [42 IBUs]
1 oz (28 g) Simcoe at 5 minutes [8.5 IBUs]
1 oz (28 g) Amarillo at flameout/whirlpool [7.5 IBUs]
1 oz (28 g) Citra at dry hop

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.058
FG: 1.014
IBUs: 58
ABV: 6%

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  • Last Updated: 2022-07-10 00:52 UTC