Union Jack IPA - Beer Recipe - Brewer's Friend

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Union Jack IPA

220 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 99%
Calories: 220 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
URL: http://www.thebrewingnetwork.com/post1625/
Created: Friday August 4th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.80 lb US - Pale 2-Row13.8 lb Pale 2-Row 37 1.8 80.3%
3.50 oz Simpsons - CaraMalt3.5 oz CaraMalt 34 14 1.3%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 11.6%
14 oz American - Carapils (Dextrine Malt)14 oz Carapils (Dextrine Malt) 33 1.8 5.1%
4.50 oz Briess - DME Pale Ale4.5 oz DME Pale Ale 45 6 1.6%
274.80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Warrior0.9 oz Warrior Hops Pellet 16 Boil 60 min 46.77 7.4%
0.65 oz Cascade0.65 oz Cascade Hops Pellet 7 Boil 30 min 11.36 5.4%
0.65 oz Centennial0.65 oz Centennial Hops Pellet 10 Boil 30 min 16.22 5.4%
1.85 oz Cascade1.85 oz Cascade Hops Pellet 7 Whirlpool 30 min 8.82 15.3%
1.85 oz Centennial1.85 oz Centennial Hops Pellet 10 Whirlpool 30 min 12.6 15.3%
1.55 oz Centennial1.55 oz Centennial Hops Pellet 10 Dry Hop 5 days 12.8%
1.55 oz Cascade1.55 oz Cascade Hops Pellet 7 Dry Hop 5 days 12.8%
1.05 oz Cascade1.05 oz Cascade Hops Pellet 7 Dry Hop 8 days 8.7%
1.05 oz Centennial1.05 oz Centennial Hops Pellet 10 Dry Hop 8 days 8.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 8 days 4.1%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 8 days 4.1%
12.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A09 Pub
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Very High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 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
6.7 gal Infusion 148 °F 145 °F 60 min
Infusion 145 °F 155 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.34 25.3  
Mash volume with grains (equipment estimates 7.55 g | 30.2 qt) 7.69 30.7  
Grain absorption losses -2.11 -8.4  
Remaining sparge water volume (equipment estimates 3.84 g | 15.4 qt) 2.61 10.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.6 26.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Top off amount 0.14 0.6  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Mash in at 145 for 60 mins then 155 10 mins.

90 min boil.

Ferment at 63 f for 3 days then rise to 66 to finish out.

Whirlpool for 30 minutes. Then chill so hops are there for 45 mins total. Whirlpool temp around 195.

Dry hopping. First dry hop after close to terminal. Let it sit 3 days then dump. Then add second dry hop. Let it sit another 3 days.

Use Rahr for 2 row. Caramalt and carastan are the same.

RO water. Adjust with gypsum.

For first brew I changed WLP002 to Imperial pub.

Pre boil gravity 1054. Post boil 1061. Added 4.5 oz Pale Ale DME (all I had) to raise gravity slightly. Very poor efficiency (55%) - not sure if due to the small batch adapter I added to the malt pipe, or because I did not lift and rake the grain bed at all (I only had the recirc pump going at a slow rate as the mash in the pipe was very thick so I didn't want to remove too much water).

Cooled to 74 then moved to fermenter. Tilt showed gravity at 1067. Cooled to 68 then pitched yeast.

Total fermentation time was 2 week’s including 6 days of dry hopping. Final gravity 1013 measure with hydrometer. Taste on kegging was sharp bitterness but lots of fruity aroma from hops. It should soften in keg.

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  • Last Updated: 2023-09-09 16:22 UTC