IPA #11 - Beer Recipe - Brewer's Friend

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IPA #11

155 calories 16.3 g 16 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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 155 calories (Per 16oz)
Carbs: 16.3 g (Per 16oz)
Created: Monday November 21st 2022
1.047
1.012
4.6%
14.9
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row 36.8 1.8 81.8%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 9.1%
1 lb Weyermann - Vienna Malt1 lb Vienna Malt 37 3.5 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Valley Hops - Centennial3 oz Centennial Hops Pellet 10.2 Hop Stand at 185 °F 25 min 14.9 75%
1 oz Yakima Valley Hops - Centennial1 oz Centennial Hops Pellet 10.2 Hop Stand at 160 °F 5 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Hoppy accumash 1060-80 Water Agt Mash 2 hr.
40 ml Lactic acid Water Agt Mash 2 hr.
 
Yeast
Omega Yeast Labs - Helio Gazer - OYL-405
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 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
3.5 gal Strike 162 °F 150 °F 60 min
4 gal Sparge 170 °F 170 °F 30 min
1 gal Top Off 60 °F -- --
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.58 14.3  
Mash volume with grains (equipment estimates 4.31 g | 17.2 qt) 4.46 17.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.55 g | 22.2 qt) 5.05 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

5.5 gal wort collection.
Added 1 gal of water before boil.
5.6 ph mash ph.
5.5 ph post boil.
13 brix OG.
6 brix FG.
5.8% abv.
Added about .75 gal of sterile water at the end if hopstand.
The water thinned it out.
Made with original boil kettle.
Boil off rate is much higher and cooler weather.
Poured entire kettle matter into fermenter.
This is good for lower hop loads and bigger flavors especially with thiolized yeast.
Used the yeast from IPA #10/hazy.
This was nice. Has some malt with a fruity pebbles presence.

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  • Last Updated: 2023-01-22 21:31 UTC