IPA #8 House IPA - Beer Recipe - Brewer's Friend

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IPA #8 House IPA

211 calories 19.6 g 16 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 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 211 calories (Per 16oz)
Carbs: 19.6 g (Per 16oz)
Created: Monday November 7th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pale Ale12 lb Pale Ale 39 2.3 92.3%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Yakima Valley Hops - Sabro14 g Sabro Hops Pellet 15.1 Boil at 212 °F 20 min 14.95 8.6%
7 g Yakima Valley Hops - BRU-17 g BRU-1 Hops Pellet 14.4 Boil at 212 °F 5 min 2.35 4.3%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) at 68 °F 8 days 17.5%
8 g Yakima Chief Hops - Cascade8 g Cascade Hops Pellet 6.3 First Wort 0 min 6.47 4.9%
20 g Yakima chief Hops - medusa20 g Yakima chief Hops - medusa Hops Pellet 3.6 First Wort 0 min 9.25 12.3%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Whirlpool at 185 °F 20 min 7.45 17.5%
1 oz Yakima Valley Hops - Sabro1 oz Sabro Hops Pellet 15.1 Whirlpool at 185 °F 20 min 7.81 17.5%
1 oz Yakima Valley Hops - Talus1 oz Talus Hops Pellet 9.2 Whirlpool at 185 °F 20 min 4.76 17.5%
162.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Irish Moss Fining Boil 15 min.
2 g Wyeast - Beer Nutrient Other Boil 10 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 ml Lactic acid Water Agt Sparge 0 min.
0.13 tsp Baking Soda Water Agt Sparge 0 min.
19.50 g 1.060-1.080 hoppy accumash Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Star Party - OYL 404
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
4.25 gal Strike 164 °F 150 °F 60 min
3 gal Sparge 68 °F 68 °F 30 min
1.25 gal Get to 7 gal preboil. Top Off 68 °F 68 °F --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.23 16.9  
Mash volume with grains (equipment estimates 5.15 g | 20.6 qt) 5.27 21.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.71 g | 18.9 qt) 4.65 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

15.8brix OG.
7 brix FG.
Smelled really good.
Dry hopped in keg for 8 days.
Only used baking soda because I used 1 ml lactic acid for sparge water. Ph was 9.32 to 3.9 with lactic acid. One drop at a time.
Dry hopped in fermenter at 1.020 gravity for about 3 days then kegged it.
This is the 2nd time making this beer.
The 1st time making it I didn't use 1st wort hops and dry hopped with 2 oz talus after fermentation in the keg.

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  • Last Updated: 2023-06-10 14:08 UTC