03- 4 owls White IPA - Beer Recipe - Brewer's Friend

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03- 4 owls White IPA

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.26 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Friday December 23rd 2022
1.063
1.015
6.3%
104.6
5.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.6%
4 lb Briess - White Wheat Raw4 lb White Wheat Raw 34.5 2 28.6%
8.50 lb Weyermann - Bohemian Pilsner Malt8.5 lb Bohemian Pilsner Malt 36.8 2.43 60.7%
0.50 lb Dingemans - Aromatic Malt0.5 lb Aromatic Malt 36.3 19 3.6%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - Citra28 g Citra Hops Pellet 13 Boil 30 min 32.59 20%
28 g SEQUOIA28 g SEQUOIA Hops Pellet 10 Dry Hop (High Krausen) 3 days 20%
28 g Yakima Valley Hops - Centennial28 g Centennial Hops Pellet 8.4 Boil 60 min 27.4 20%
28 g Yakima Valley Hops - Cascade28 g Cascade Hops Pellet 6 Boil 60 min 19.57 20%
28 g SEQUOIA28 g SEQUOIA Hops Pellet 10 Boil 30 min 25.07 20%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz orange peel Water Agt Boil 5 min.
0.50 oz Coriander Seed Spice Boil 5 min.
60 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
66 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
City of Wyoming, MI. USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.5
Mash volume with grains 13.7
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 25 L) 24
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.3 L) 26.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.5 L) 21
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

mash in. rest at 125f/52c for 20 mins, with circ arm on.

mash 145f/63c for 20 mins

mash 163f/73c for 20

mash out 172c/78c for 10 min

ferment at 66f/19c for two days.

raise temp to 74f/23c

DRY HOP

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  • Public: Yup, Shared
  • Last Updated: 2023-08-06 20:23 UTC