No Its Not a Pumpkin Beer, Linda (cold IPA) - Beer Recipe - Brewer's Friend

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No Its Not a Pumpkin Beer, Linda (cold IPA)

213 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 20 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Craft Beer & Brewing
Calories: 213 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday August 26th 2022
1.065
1.011
7.1%
114.5
3.5
5.2
107.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26.50 lb Bestmalz - BEST Pilsen26.5 lb BEST Pilsen $ 1.05 / lb
$ 27.83 		37 1.9 66.3%
11.50 lb Flaked Rice11.5 lb Flaked Rice $ 2.19 / lb
$ 25.19 		40 0.5 28.7%
2 lb German - Acidulated Malt2 lb Acidulated Malt $ 2.29 / lb
$ 4.58 		27 3.4 5%
40 lbs / $ 57.59
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 ml MASS HOPS Apollo CO2 Extract20 ml MASS HOPS Apollo CO2 Extract Hops Extract 45 Boil 75 min 55.56 2.9%
3.50 oz Yakima Valley Hops - AU Galaxy3.5 oz AU Galaxy Hops $ 1.25 / oz
$ 4.38 		Pellet 15.4 Boil 75 min 55.2 14.2%
2.12 oz Yakima Valley Hops - LUPOMAX Amarillo2.12 oz LUPOMAX Amarillo Hops $ 2.06 / oz
$ 4.37 		Lupulin Pellet 14.5 Whirlpool at 170 °F 20 min 3.71 8.6%
2.25 oz Yakima Valley Hops - Cashmere LUPOMAX2.25 oz Cashmere LUPOMAX Hops $ 1.93 / oz
$ 4.34 		Lupulin Pellet 13.5 Dry Hop at 68 °F 5 days 9.2%
2.25 oz Yakima Valley Hops - LUPOMAX Amarillo2.25 oz LUPOMAX Amarillo Hops $ 2.06 / oz
$ 4.64 		Lupulin Pellet 14.5 Dry Hop at 68 °F 5 days 9.2%
13.75 oz Yakima Valley Hops - El Dorado13.75 oz El Dorado Hops $ 1.15 / oz
$ 15.81 		Pellet 12.7 Dry Hop at 68 °F 5 days 56%
24.58 oz / $ 33.53
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
25 g Gypsum Water Agt Mash 1 hr.
1.50 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
$ 3.99 / each
$ 15.96
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 813 B cells required
$ 15.96 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 gal beta glucan rest Temperature -- 110 °F 20 min
protein rest Temperature -- 125 °F 20 min
sacc rest Temperature -- 148 °F 30 min
vorlauf/recirc/mash out Vorlauf -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.74 gal (78.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.74 gal (30.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.2 gal (72.8 qt). Suggest reducing strike water volume to 8.8 gal (35.2 qt) and adding 6.2 gal (24.8 qt) sparge/top-off. 15 60  
Strike water volume at mash thickness of 1.5 qt/lb 15 60  
Mash volume with grains 18.2 72.8  
Grain absorption losses -5 -20  
Remaining sparge water volume (equipment estimates 9.99 g | 39.9 qt) 10.25 41  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.74 g | 78.9 qt) 20 80  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 18.08 72.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 18 72  
Total: 25.25 101
Equipment Profile Used: System Default
 
Notes

Because this bill has >25% unmodofoed adjunct, it is highly suggested to perform a beta glucan rest at 110F for 20 minutes before stepping up to sacc rest temp. an additional protein rest at 125F for 20 minutes wouldnt hurt either to help prevent chill haze.
Mash at 148°F for 30 minutes then ramp up to 168°F to mash out for another 30 minutes until running clear. Lauter and sparge to kettle until you reach about 20 gallons depending on your evaporation rate. Boil for 90 minutes and add finings and hops according to schedule. After boil perform whirlpool for 10 minutes then allow to steep/settle for another 15 minutes. Chill to 68°F, aerate and pitch yeast.
As fermentation slows (4-5 days), drop braünhefe or transfer to sanitized secondary and be sure to include clean healthy yeast leaving behind as much trub as possible. Dry hop to schedule and this will introduce hop creep which will further dry the beer. Good opportunity to spund at this point if you have the capability. Once fermentation is complete and force diacetyl test has been performed to satisfaction, crash to 28°F. Dump cone or rack to 3rd sanitized vessel off of hops/yeast and add appropriate amount of biofine to help clarify. Package when you feel its ready. Carbonate medium-high for a crispy mouth feel and enjoy/share as quickly as possible.

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  • Last Updated: 2022-09-02 15:19 UTC