WCIPA 5/25/23 - Beer Recipe - Brewer's Friend

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WCIPA 5/25/23

203 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 30 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Post Boil Size: 4.25 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday April 13th 2023
1.062
1.010
6.9%
37.4
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Premium Pilsner9 lb Premium Pilsner 36.8 1.75 100%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 13.1 Boil 30 min 22.75 4.5%
0.50 oz CTZ0.5 oz CTZ Hops Pellet 13.1 Boil 15 min 14.69 4.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 14 Whirlpool at 160 °F 20 min 18.2%
4 oz Citra4 oz Citra Hops Pellet 14 Dry Hop at 55 °F 2 days 36.4%
4 oz Vic Secret4 oz Vic Secret Hops Pellet 18 Dry Hop at 55 °F 2 days 36.4%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 ml Lactic acid Water Agt Mash 0 min.
3.50 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride Water Agt Mash 0 min.
2.50 g Epsom Salt Water Agt Mash 0 min.
0.50 g Canning Salt Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 81 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 164 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.24 g | 25 qt) 6.13 24.5  
Mash volume with grains (equipment estimates 6.96 g | 27.8 qt) 6.85 27.4  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.86 g | 19.5 qt) 4.75 19  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4.08 g | 16.3 qt) 4.25 17  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4.18 g | 16.7 qt) 4 16  
Total: 6.13 24.5
Equipment Profile Used: System Default
 
Notes

Ca2+ 62, Mg2+ 13, Na+ 10, Cl- 50, SO4- 155

Mash at 153

https://biabcalculator.com/

5 Gallons RO

Salts before heating the water

pH was 5.44 instead of 5.30 with 1ml - adjust to 1.5ml for 5.30

FG was 1.008 - lower than the 1.010 target - maybe mash higher?

Day 6 drop temp to 56 for soft crash

Day 7 transfer to DH Keg with DH charge in it hold at 56

Day 8 rouse hops every so often

Day 9 Transfer to serving keg and set to 37. Put on 12 PSI

Day 21 sample





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  • Last Updated: 2023-07-11 03:47 UTC