VallyWCIPA - Beer Recipe - Brewer's Friend

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VallyWCIPA

192 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10.23 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
URL: https://register.worldcupofbeer.com/#
Created: Wednesday July 26th 2023
1.059
1.008
6.7%
138.0
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.70 lb Admiral - Gallagher's Best13.7 lb Gallagher's Best 38 2.5 96.5%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.5%
14.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Yakima Valley Hops - Mosaic1.5 oz Mosaic Hops Pellet 12.2 Boil at 212 °F 60 min 52.62 6.5%
2 oz Yakima Valley Hops - Mosaic2 oz Mosaic Hops Pellet 12.2 Boil at 212 °F 15 min 34.81 8.6%
3.65 oz Yakima Valley Hops - Mosaic3.65 oz Mosaic Hops Pellet 12.2 Whirlpool at 180 °F 30 min 17.63 15.8%
8 oz Yakima Valley Hops - Comet8 oz Comet Hops Pellet 10.4 Whirlpool at 180 °F 30 min 32.94 34.6%
8 oz Yakima Valley Hops - HBC-5868 oz Yakima Valley Hops - HBC-586 Hops Pellet 11.5 Dry Hop at 78 °F 3 days 34.6%
23.15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 90 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
3 g Epsom Salt Water Agt Mash 90 min.
14 g Gypsum Water Agt Mash 90 min.
1 ml Lactic acid - 88% Water Agt Mash 90 min.
2.50 g Salt Water Agt Mash 90 min.
2 ml Glucabuster Other Mash 1 hr.
2 ml White Labs - Ultra-Ferm WLN4100 Other Mash 1 hr.
0.10 ml Foam Axe Other Boil 90 min.
10 g CellarScience - FermFed Other Boil 5 min.
3 g Diammonium Phosphate (DAP) Other Boil 5 min.
1 each KICK Carrageenan T Tablet Fining Boil 5 min.
2 ml ALDC Enzyme Other Primary 7 days
0.50 tsp Aromazyme Flavor Primary 7 days
2 ml Clearzyme Fining Primary 7 days
15 ml SilaFine Fining Kegging 2 days
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
4 Liters
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30.09 psi       Temp: 75 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 15 80 190 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Protease Strike 131 °F 131 °F 30 min
Beta Temperature 131 °F 145 °F 90 min
Out Temperature 145 °F 168 °F 20 min
4 gal Sparge Sparge 180 °F 180 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 64.9 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.21 24.9  
Mash volume with grains 7.35 29.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.63 g | 22.5 qt) 6.04 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.82 g | 39.3 qt) 10.23 40.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 7.44 g | 29.7 qt) 7.5 30  
Hops absorption losses (whirlpool, hop stand) -0.44 -1.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.06 g | 28.3 qt) 7 28  
Total: 12.26 49
Equipment Profile Used: System Default
"VallyWCIPA" American IPA beer recipe by DanMart. All Grain, ABV 6.7%, IBU 137.99, SRM 4.43, Fermentables: (Gallagher's Best, Rice Hulls) Hops: (Mosaic, Comet, Yakima Valley Hops - HBC-586) Other: (Ascorbic Acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid - 88%, Salt, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, CellarScience - FermFed, Diammonium Phosphate (DAP), KICK Carrageenan T Tablet, ALDC Enzyme, Aromazyme, Clearzyme, SilaFine)
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  • Last Updated: 2023-07-26 20:27 UTC
  • Snapshot Created: 2023-07-26 20:13 UTC
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