COld Standby IPA - Beer Recipe - Brewer's Friend

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COld Standby IPA

202 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.75 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 86% (ending kettle)
No Chill: 40 minute extended hop boil time
Calories: 202 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday November 11th 2022
1.062
1.009
7.0%
53.1
3.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Great Western - Domestic 2-Row15 lb Domestic 2-Row 37 2 67.4%
5 lb Flaked Corn5 lb Flaked Corn 40 0.5 22.5%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.1%
22.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10.2 First Wort 0 min 21.47 7.2%
4 oz Yakima Valley Hops - LUPOMAX Citra4 oz LUPOMAX Citra Hops Pellet 18 Whirlpool at 190 °F 25 min 18.87 23.2%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.2 Whirlpool at 190 °F 25 min 12.79 23.2%
4 oz Yakima Valley Hops - LUPOMAX Citra4 oz LUPOMAX Citra Hops Pellet 18 Dry Hop at 65 °F 2 days 23.2%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.2 Dry Hop at 65 °F 2 days 23.2%
17.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Gypsum Water Agt Mash 45 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 45 min.
2 each Whirlfloc Water Agt Boil 15 min.
8 oz Rice hulls Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
4 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
3 1 3 2 3 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 gal Infusion 167 °F 149 °F 60 min
Mash Out & Hold Temperature 149 °F 170 °F 30 min
10 gal 170 °F 170 °F 40 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: 13.55 gal (54.19 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.55 gal (6.19 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.59 30.4  
Mash volume with grains 9.21 36.9  
Grain absorption losses -2.53 -10.1  
Remaining sparge water volume 8.78 35.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.55 g | 54.2 qt) 13.75 55  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 12.2 g | 48.8 qt) 12 48  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Estimated amount in fermentor 11.7 46.8  
Total: 16.38 65.5
Equipment Profile Used: System Default
 
Notes


First runnings @ 1.065
Pre-Boil before adding dextrose = 1.046
Pre-Boil after adding Dextrose = 1.053

15min WP first to bring temp down to 190
WP Hops in @ 190 and WP end @ 170F in 15min.
10min Rest before chill and transfer.

Oxygenate at 0.5L for the 10 minute transfer.

50g 34/70 hydrated in 500mL of sterile filtered H20 @ 74F

OG = 1.062

Dry Hop additions go in towards the end of primary at 1.014, purge and cap for spunding at 10-12psi until terminal.

Chill and drop trub over the course of 1 week down to 34*F and hold until clear.

Keg and carb as usual to 2.25-2.5v.

Drink Fresh!
Cheers

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  • Last Updated: 2023-05-22 20:03 UTC