Otter IPA - Beer Recipe - Brewer's Friend

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Otter IPA

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 11.73 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (ending kettle)
Hop Utilization: 200%
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Monday February 13th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Simpsons - Maris Otter pale11 lb Maris Otter pale 38 2.4 64.7%
4 lb Simpsons - CaraMalt4 lb CaraMalt 34 14 23.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz ekuanot1 oz ekuanot Hops Pellet 5.2 Boil 60 min 31.73 25%
1 oz amarillo1 oz amarillo Hops Pellet 9.5 Boil 30 min 44.56 25%
1 oz Artisan - Saaz (Czech)1 oz Saaz (Czech) Hops Pellet 3.5 Boil 1 min 0.92 25%
1 oz amarillo1 oz amarillo Hops Pellet 9.5 Boil 1 min 2.5 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 2 hr.
12 g Gypsum Water Agt Mash 1 hr.
2 g Canning Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - American Ale Yeast Blend WLP060
Amount:
2 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
68 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
↓ Gypsum: 13g
Ca+2 SO4• 2H2O ~3.2 tsp

↓ Epsom Salt: 4g
Mg+2 SO4• 7H2O ~0.9 tsp
↓ Canning/Other Salt: 2g

NaCl ~0.3 tsp
↓ Calcium Chloride (dihydrate): 4g
Ca+2 Cl2• 2H2O ~0.9 tspihydrate): 2g ~0.5 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.44 gal Strike 158 °F 152 °F 60 min
6.92 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 90 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 6.67 26.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.65 g | 34.6 qt) 11.73 46.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 10.08 g | 40.3 qt) 7 28  
Estimated amount in fermentor 7 28  
Total: 14.11 56.4
Equipment Profile Used: System Default
 
Notes

↓ Gypsum: 13g
Ca+2 SO4• 2H2O ~3.2 tsp

↓ Epsom Salt: 4g
Mg+2 SO4• 7H2O ~0.9 tsp
↓ Canning/Other Salt: 2g

NaCl ~0.3 tsp
↓ Calcium Chloride (dihydrate): 4g
Ca+2 Cl2• 2H2O ~0.9 tsp

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  • Last Updated: 2024-01-15 07:09 UTC