American West Coast IPA alla Tree House - Beer Recipe - Brewer's Friend

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American West Coast IPA alla Tree House

181 calories 18.2 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 16.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William
Calories: 181 calories (Per 330ml)
Carbs: 18.2 g (Per 330ml)
Created: Wednesday July 19th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3,470 g United Kingdom - Halcyon3470 g Halcyon 36 2 88.8%
120 g Weyermann - Carahell120 g Carahell 34 10 3.1%
120 g Weyermann - Melanoidin120 g Melanoidin 34.5 27 3.1%
120 g Weyermann - Acidulated120 g Acidulated 27 3.4 3.1%
78 g Cane Sugar78 g Cane Sugar 46 0 2%
3,908 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Herkules6 g Herkules Hops $ 0.00 / g
$ 0.00 		Pellet 19.9 Boil 60 min 21.62 2.9%
9 g Amarillo9 g Amarillo Hops Pellet 10.4 Boil 20 min 10.27 4.3%
9 g Centennial9 g Centennial Hops Pellet 10 Boil 20 min 9.87 4.3%
42 g Simcoe42 g Simcoe Hops Pellet 12.7 Whirlpool at 90 °C 30 min 14.86 20.2%
17 g Amarillo17 g Amarillo Hops Pellet 10.4 Whirlpool at 90 °C 30 min 4.93 8.2%
17 g Centennial17 g Centennial Hops Pellet 10 Whirlpool at 90 °C 30 min 4.74 8.2%
18 g Amarillo18 g Amarillo Hops Pellet 10.4 Dry Hop (High Krausen) 3 days 8.7%
18 g Centennial18 g Centennial Hops Pellet 10 Dry Hop (High Krausen) 3 days 8.7%
18 g Simcoe18 g Simcoe Hops Pellet 12.7 Dry Hop (High Krausen) 3 days 8.7%
18 g Amarillo18 g Amarillo Hops Pellet 10.4 Dry Hop 4 days 8.7%
18 g Centennial18 g Centennial Hops Pellet 10 Dry Hop 4 days 8.7%
18 g Simcoe18 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 8.7%
208 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
35 g Acetic acid Water Agt Primary 0 min.
0.50 tsp Irish Moss Fining Boil 0 min.
0.50 tsp Yeast Nutrient Other Boil 0 min.
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 77.8 g       Temp: 20 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
American Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
120 15 10 100 220 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 14
Mash volume with grains 16.5
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 10.9 L) 7.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 20.2 L) 16.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 14.4
Hops absorption losses (whirlpool, hop stand) -0.4
Going into fermentor 14
Total: 21.2  
Equipment Profile Used: System Default
 
Notes

Heat 10 liters of Water to 45°C add water salts

Mash grains at 35°C for 20 minutes. (Acid Rest)
heat to 66°/67° C and hold for 60 minutes.
Increase heat to 76° and hold for 15 minutes.

Run off wort and sparge with 10,5 liter of water hot enough to keep the grain bed around 76°C.
Boil time is 60 minutes.
Add 1/2 tsp yeast nutriment & Irish Moss

Drop whirlpool temp to 90°C before adding aroma Hop. Whirl pool for 30 minutes. Remove Hops if temp drops below 75°C to avoid grassy taste.

Cool wort to 20°C and pitch with Yeast. & ascorbic acid.

Ferment at 22°C for 2 days then drop to 20° C for Dry hoping
1 st dry hop for 3 days at high krausen

Rack and keep temp to 22°C (also a diaceytal Rest)
2nd dry hop in separate fermentation vessel for 3 days (Total 8g/l in the two dry hops combined)
and then cold crash and package

Prime with sugar for bottling.

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  • Last Updated: 2023-08-03 11:58 UTC