Pepper Wave IPA - Beer Recipe - Brewer's Friend

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Pepper Wave IPA

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Tuesday February 7th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Canada Malting - CMC 2-ROW MALT10 kg CMC 2-ROW MALT 36 1.75 90.9%
1 kg Crisp Malting - Crystal 60L1 kg Crystal 60L 33.1 60 9.1%
11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 25.46 14.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 29.37 14.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 5 min 5.86 14.3%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop at 35 °F 2 days 57.1%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Grains of paradise Spice Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.91 psi       Temp: 65 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 8 50 200 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.09 gal Strike 153 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.09 36.4  
Mash volume with grains 11.03 44.1  
Grain absorption losses -3.03 -12.1  
Remaining sparge water volume (equipment estimates 5.8 g | 23.2 qt) 7.19 28.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.61 g | 46.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 16.28 65.1
Equipment Profile Used: System Default
 
Notes

Mash at 153, ramp to 168
60 minute boil
Whirlfloc
Ferment at 18 degrees
Diacetyl rest at 22 degrees
When terminal, cold crash to 2 degrees
Dump yeast
Dry Hop for 48 hours

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  • Last Updated: 2024-09-16 14:53 UTC