Sasquatch IPA - Beer Recipe - Brewer's Friend

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Sasquatch IPA

176 calories 14.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Brown IPA
Boil Time: 70 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 95%
Calories: 176 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Monday February 20th 2023
1.054
1.008
6.1%
62.6
16.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Thomas Fawcett - Maris Otter Pale Ale Malt10 lb Maris Otter Pale Ale Malt $ 0.00 / lb
$ 0.00 		38 2.65 71.4%
2 lb Bairds - English Carastan Malt2 lb English Carastan Malt $ 0.00 / kg
$ 0.00 		35.4 35 14.3%
1 lb Great Western - DextraPils1 lb DextraPils $ 0.00 / lb
$ 0.00 		34.5 1.5 7.1%
0.50 lb Thomas Fawcett - Pale Chocolate Malt0.5 lb Pale Chocolate Malt $ 0.00 / lb
$ 0.00 		32.2 230 3.6%
0.50 lb Great Western - Crystal 40 Malt0.5 lb Crystal 40 Malt $ 0.00 / lb
$ 0.00 		21 40 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - Magnum1 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 13.8 Boil 60 min 35.4 20%
1 oz Yakima Chief Hops - Magnum1 oz Magnum Hops $ 0.00 / oz
$ 0.00 		Pellet 13.8 Boil 30 min 27.2 20%
2 oz Sasquatch2 oz Sasquatch Hops $ 0.00 / oz
$ 0.00 		Pellet 7.8 Hop Stand at 165 °F 0 min 40%
1 oz Styrian Golding Celeia1 oz Styrian Golding Celeia Hops Pellet 2.9 Dry Hop 0 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
4 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Mash 0 min.
1 each Servomyces Other Mash 0 min.
50 g Rice hulls Other Mash 0 min.
1.50 g Sea salt Spice Mash 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30       Temp: 68 °F       CO2 Level: 1.02 Volumes
 
Target Water Profile
Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 2 0 5 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 162 °F 152 °F 60 min
1.25 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains (equipment estimates 6.89 g | 27.5 qt) 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 3.08 12.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 7.5 30  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 7 28  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.08 0.3  
Going into fermentor 7 28  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Split into 5G(Nottingham and dry hopped) and 2G(S-05) batches.

The S-05 turned out much better, a lot cleaner and balanced, I feel the Nottingham was competing with the hops.

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  • Last Updated: 2023-03-12 07:33 UTC