Randy Mosher’s New OG IPA - Beer Recipe - Brewer's Friend

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Randy Mosher’s New OG IPA

218 calories 21.4 g 12 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: 3 gallons
Pre Boil Gravity: 1.122 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-randy-mosher-s-new-og-ipa/?__s=giduk0ipb04uguhyfht1&utm_source=drip&utm_medium=email&utm_campaign=CBB+12.06.22+EDIT&utm_content=Recipe%3A+Randy+Mosher%E2%80%99s+New+OG+IPA
Created: Thursday January 5th 2023
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale Ale8 lb Pale Ale 37 3.5 58.4%
4 lb The Swaen - Lager Malt4 lb Lager Malt 38 1.4 29.2%
12 oz American - Caramel / Crystal 20L12 oz Caramel / Crystal 20L 35 20 5.5%
10 oz American - Vienna10 oz Vienna 35 4 4.6%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L 33 80 2.3%
219 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Mash 0 min 5.07 28.6%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 60 min 25.43 28.6%
2 oz Calypso2 oz Calypso Hops Pellet 13 Whirlpool 0 min 17.7 28.6%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 0 days 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 0 min.
1 tsp Wyeast Nutrient Water Agt Boil 0 min.
3 tsp Burton Salts Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - Star Party - OYL 404
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       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
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.04 g). Reduce mash thickness to 1.46 qt/lb or increase pre-boil volume to 3.1 g.    
Strike water volume at mash thickness of 1.5 qt/lb 5.13 20.5  
Mash volume with grains 6.15 24.6  
Grain absorption losses -1.71 -6.8  
Hops absorption losses (mash) -0.08 -0.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 5.04 20.1
Equipment Profile Used: System Default
 
Notes

Mill the grains, add the mash hops, and mash at 153°F (67°C) for 60 minutes. Raise to 165°F (74°C) for mash out, recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex for 10 minutes, then add the whirlpool hops, allowing 30 minutes to steep. Chill to 65°F (18°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) until complete and gravity has stabilized, then add dry hops for 3–5 days. Crash, remove or rack off sediment, package, and carbonate.

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  • Last Updated: 2023-01-05 03:33 UTC