NH Hoss Piss IPL VI - Beer Recipe - Brewer's Friend

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NH Hoss Piss IPL VI

153 calories 13.2 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Sunday December 18th 2022
1.047
1.008
5.0%
55.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Muntons - Light Dry Malt Extract (DME)3 lb Light Dry Malt Extract (DME) 42 4.3 42.9%
1 lb Briess - DME Pilsen Light1 lb DME Pilsen Light - (late boil kettle addition) 45 2 14.3%
4 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 14.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 7.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 14.3%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 7.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Azacca1 oz Azacca Hops Pellet 10.4 Boil 60 min 28.77 20%
1 oz Centennial1 oz Centennial Hops Pellet 5 Boil 10 min 5.01 20%
1 oz Northern Brewer - Azacca1 oz Azacca Hops Pellet 10.4 Boil 10 min 10.43 20%
1 oz Northern Brewer - Azacca1 oz Azacca Hops Pellet 10.4 Whirlpool 2 min 7.42 20%
1 oz Centennial1 oz Centennial Hops Pellet 5 Whirlpool 2 min 3.57 20%
5 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7 g | 28 qt) 2.64 10.6  
Mash volume with grains (equipment estimates 7 g | 28 qt) 2.88 11.5  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.33 21.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.25 21  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.64 10.6
Equipment Profile Used: System Default
 
Notes

NH Hoss Piss IPL – VI

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 1 week primary, 2 weeks secondary
Original Gravity: 1.047
Final Gravity: 1.008
ABV: 5.02%
IBU: 55.19


Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gal recipe you will need extra because of the fluid loss during the boil process
1lb Briess Two Row
1lb Carahell
1Ib Caramel 10
.5lb Cara Pils/Dextrine
.5lb Carahell
3bs Dry Malt Extract Plain
1lb DME Pilsen
3oz Azacca Hops – dual
2oz Centennial Hops – dual
2 Saflager S-23 dry lager yeast


Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 3lbs Dry Malt Extract Plain and return wort to boil
Add 1oz Azacca hops and boil for 60 minutes
After 45 minute boil, remove pot from heat and add 1lb DME Pilsen and return wort to boil
Add 1oz Centennial hops and 1oz Azacca hops boil for 10 minutes
Add 1oz Centennial and 1oz Azacca hops at flame out and whirlpool for 2 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.047
Add 2 packs of Saflager S-23 dry lager yeast


Fermentation:
Primary – 1 week at 60 degrees
Secondary – 1 week at 50 degrees
Secondary – 1 week at 30 -35 degrees


Kegging:
Keg after 3 weeks and set CO2 to 20psi for 4-5 days, then reduce to 5-7 psi and enjoy!


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  • Last Updated: 2022-12-19 10:07 UTC