Bitch Slap - Beer Recipe - Brewer's Friend

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Bitch Slap

277 calories 24.1 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Efficiency: 72% (brew house)
Source: The Brew Mentor
Calories: 277 calories (Per 16oz)
Carbs: 24.1 g (Per 16oz)
Created: Sunday July 8th 2012
1.084
1.015
9.1%
125.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb American - Pale 2-Row27 lb Pale 2-Row 37 1.8 85.7%
1 lb American - Wheat1 lb Wheat 38 1.8 3.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 3.2%
2.50 lb Corn Sugar - Dextrose 2.5 lb Corn Sugar - Dextrose 46 0.5 7.9%
31.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Leaf/Whole 11 First Wort 0 min 14.8%
2 oz Chinook2 oz Chinook Hops Leaf/Whole 12 Boil 120 min 14.8%
2 oz Warrior2 oz Warrior Hops Pellet 15 Boil 120 min 14.8%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 10 min 14.8%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Aroma 0 min 14.8%
3.50 oz Cascade3.5 oz Cascade Hops Leaf/Whole 7 Aroma 0 min 25.9%
13.50 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 Fly Sparge -- 150 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.26 gal (53.03 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.26 gal (5.03 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.01 gal (60.03 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 3.01 gal (12.03 qt) sparge/top-off. 12.69 50.8  
Strike water volume at mash thickness of 1.75 qt/lb 12.69 50.8  
Mash volume with grains 15.01 60  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 13.26 g | 53 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.51 -2  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 17.69 70.8
Equipment Profile Used: System Default
 
Notes

Splitting batch and pitching 05 on 1 and Nottingham on the other. Both rehydrated.
Over shot my water on this batch so I ended up boiling for 2 hours.
City water with 2 tsp. Gypsum, .5 tsp Calc Cloride and .5 tsp. Epsom added to all water up front.
I'll update the attenuation when it finishes, but it should be high.
I'll also be dry hopping this, but want to see how much aroma I get with the last 2 aroma additions that were added when the wort was chilled to 150° and then whirlpooled for 30 min.

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  • Last Updated: 2012-08-05 12:45 UTC