Light of Day IPA - Beer Recipe - Brewer's Friend

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Light of Day IPA

172 calories 13.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: John
Calories: 172 calories (Per 12oz)
Carbs: 13.4 g (Per 12oz)
Created: Wednesday October 26th 2022
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pilsen Malt 2-Row10 lb Pilsen Malt 2-Row $ 0.00 / lb
$ 0.00 		37 1.2 83.3%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L $ 0.00 / lb
$ 0.00 		35.4 10 8.3%
1 lb Briess - Munich - Light 10L1 lb Munich - Light 10L $ 0.00 / lb
$ 0.00 		33 10 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Artisan - Centennial24 g Centennial Hops $ 0.00 / g
$ 0.00 		Pellet 8.1 Boil 60 min 26.38 17.5%
28.35 g LD Carlson - El Dorado28.3495 g El Dorado Hops $ 0.00 / g
$ 0.00 		Pellet 13.9 Whirlpool 1 min 8.68 20.6%
28.35 g Yakima Chief Hops - Citra28.3495 g Citra Hops $ 0.00 / g
$ 0.00 		Pellet 12.8 Whirlpool 0 min 7.99 20.6%
56.70 g Yakima Chief Hops - Citra56.699 g Citra Hops Pellet 12.8 Dry Hop 4 days 3.2 41.3%
137.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 0 min.
1 g Gypsum Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 qt Infusion 150 °F 150 °F 60 min
Vorlauf -- 170 °F 10 min
20 qt Fly Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.86 g | 19.4 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.4 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

Brew Day: 10-27-22, Start 8:20A
Starting Temperatures: Air: 54 F, RH: 79%, Grist: 75.2 F

WATER VOLUME:
Grain Weight:12 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 155 °F
Grain Temperature: 75.2°F
Volume of strike water:18.00 (Quarts)
Temperature of strike water: 165.6 °F

MASH:
Grain Weight: 12 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature (Target) : 152°F
Grain Temperature: 75.2°F
Target Mash pH: 5.2
Actual mash temperature: 151.5
Gypsum: 1 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 3 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 9 ml
Actual mash temp: 151.5 F Avg.
Liquor PH: 7.67
Mash Start: 8:50A
Mash pH (ending): 5.65

MASH TIMES 

Start Time:	8:50 AM<br />
End Time:	9:50 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />


VOURLOF TIMES 

Start Time:	9:50 AM<br />
End Time:	10:00 AM<br />
Hours:Minutes	0:10<br />
Minutes	10<br />


LAUTER TIMES 

Start Time:	10:00 AM<br />
End Time:	10:45 AM<br />
Hours:Minutes	0:45<br />
Minutes	45<br />


BOIL:
Boil Length: 60 Min.
Boil Vol.: 8.75 gal. at 212 F
Fining addition prior to end of boil: 10 min.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 7 Gal. (Minus immersion chiller)
Whirlpool Hops added @ 140 F
Boil Ending Gravity (BEG) (Fermentation Starting Gravity) :
Hydrometer: 1.053
pH: 5.68

BOIL TIMES 

Start Time:	10:56 AM<br />
End Time:	11:56 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />


KETTLE BOIL OFF/LOSS % 

Start Kettle Volume (Approx. 212F)	8.75<br />
End Kettle Volume (Approx. 170F)	7<br />
Kettle Loss	1.75<br />
Kettle Loss	7.0<br />
Boil  Period	1.0<br />
Loss in qt./hr.	7.0<br />
%  Reduction	20.00%<br />


COOLING TO 67-68 F TIMES 

Start Time:	11:56 AM<br />
End Time:	12:46 PM<br />
Hours:Minutes	0:50<br />
Minutes	50<br />


Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Hydrometer (Starting Gravity) SG: 1.053
10-27-22: Temp Controller set to 67: 66-67 F, Day 1
10-28-22: Temp Controller set to 68: 68-69 F, Day 2
10-29-22: Dry hop added, Day 3
10-29-22: Temp Controller set to 70: 69-70 F, Day 3
11-31-22: Apparent physical activity stopped, Day 5
11-31-22: Start Diacetyl rest, Day 5
11-01-22: End Diacetyl rest, Day 6
11-XX-21: Cold crash start, Day XX
11-03-21: Transfer Beer to keg. Day XX
11-03-21: 3 Min. @30 psi speed carbonation, Day 7
11-03-21: Hydrometer Gravity: 1.007 Day 7
11-XX-21: PH: 4.XX, Day XX
11-XX-21: Set keg CO2 to 11 p.s.i. , Day XX
11-XX-21: Reduce keg pressure to 11 p.s.i. , Day XX
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
Boil: Immersion cooler takes up .25 gal.
Mash: 73: efficiency low from typical 78%


FERMENTATION NOTES:
1 gal. jug w/ bottled water on blow-off capture for yeast collection.

TASTING NOTES:
XX.

MISC. NOTES:
XX

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  • Last Updated: 2022-11-04 01:35 UTC