Ding Dong IPA - Beer Recipe - Brewer's Friend

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Ding Dong IPA

118 calories 12.3 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: 7.11 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 74% (brew house)
Calories: 118 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Wednesday August 10th 2022
1.036
1.009
3.6%
37.9
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.63 lb Simpsons - Pale 2-Row6.63 lb Pale 2-Row 38 1.8 92.6%
5.50 oz Munich - Light 10L5.5 oz Munich - Light 10L 33 10 4.8%
3 oz Weyermann - Caramunich Type 23 oz Caramunich Type 2 34 45 2.6%
114.58 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 9 Boil 60 min 37.87 33.3%
2 oz Centennial2 oz Centennial Hops Pellet 9 Aroma 0 min 66.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 66 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 2.69 10.7  
Mash volume with grains 3.26 13  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume 5.57 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.11 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.26 33
Equipment Profile Used: System Default
 
Notes

Based off Bell's Light Hearted Ale but much was English/German

Brewed 08/13/2022 - Mashed in at 150°F for 60 min. Collected 5.25 gal at 9 Brix. Added 1 gal water to kettle, boiled for one hour. Added hops per schedule. 5 gal into fermenter, OG at 1.036. Cooled, pitched yeast, fermented at 68°F

Kegged on Aug 28 - landed spot on 1.009

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  • Last Updated: 2022-08-28 14:15 UTC