OG IPA 2 - Beer Recipe - Brewer's Friend

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OG IPA 2

221 calories 21.6 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Hop Utilization: 93%
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday January 5th 2023
1.067
1.015
6.8%
52.3
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - DME Pale Ale7 lb DME Pale Ale 45 6 73.7%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 10.5%
1 lb Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L 35 20 10.5%
8 oz Briess - Caramel Malt - 80L8 oz Caramel Malt - 80L 35 80 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Mash at 153 °F 30 min 5.57 25%
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 27.96 25%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 4 days 9.74 20%
1.50 oz Galena1.5 oz Galena Hops Pellet 13 Whirlpool at 170 °F 30 min 9.06 30%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 10 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:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO Water
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 6.44 g | 25.8 qt) 5.34 21.3  
Mash volume with grains (equipment estimates 6.44 g | 25.8 qt) 5.49 22  
Grain absorption losses (steeping) -0.31 -1.3  
Hops absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.52 2.1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5.06 20.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 5 20  
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: 5.34 21.3
Equipment Profile Used: System Default
 
Notes

Steep grain and mash hops (cascade high thiol) in 1.5 gal of 153°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, add 3.5 gal, bring to a boil and add hops addition.

After the boil, dump hops, do a whirlpool step: Stir or recirculate to create a vortex bringing temp down to 170, then add the whirlpool hops, allowing 30 minutes to steep between 160-170.

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 5 days. Crash, remove or rack off sediment, package, and carbonate.

*same as version 1 except using thiolized cascade hops

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  • Last Updated: 2025-01-23 01:48 UTC