EVERY SIDE IPA - V2 - Beer Recipe - Brewer's Friend

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EVERY SIDE IPA - V2

226 calories 21.2 g 0.5 L
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 100 liters
Post Boil Size: 85 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Jamie Morris
Calories: 226 calories (Per 0.5L)
Carbs: 21.2 g (Per 0.5L)
Created: Wednesday September 6th 2023
1.049
1.010
5.1%
116.0
2.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Flaked Rice4 kg Flaked Rice 40 0.5 21.9%
0.25 kg American - Carapils (Dextrine Malt)0.25 kg Carapils (Dextrine Malt) 33 1.8 1.4%
14 kg American - Pilsner14 kg Pilsner 37 1.8 76.7%
18.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
180 g Amarillo180 g Amarillo Hops Pellet 8.6 Whirlpool at 90 °C 0 min 5.26 13.3%
450 g Ekuanot450 g Ekuanot Hops Pellet 14.25 Dry Hop 4 days 33.2%
300 g Charles Faram - Mosaic300 g Mosaic Hops Pellet 12 Dry Hop 4 days 22.1%
150 g Amarillo150 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 11.1%
275 g Magnum275 g Magnum Hops Pellet 15 Boil 75 min 110.69 20.3%
1,355 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
11 g gypsum (calcium sulfate) Water Agt Mash 0 min.
4 each Whirlfloc tablet Fining Boil 10 min.
4 g Yeast Nutrient Other Boil 10 min.
70 ml Biofine Clear Fining Kegging 0 min.
75 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - HP Lager Yeast WLP925
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
17 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1215 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
60 L Infusion -- 65 °C 30 min
Infusion 65 °C 77 °C 10 min
100 L Sparge -- 85 °C --
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 94.93 L. Suggest reducing initial water volume to 45.4 L and adding 49.53 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 78.66 L. Suggest reducing strike water volume to 33.36 L and adding 33.26 L sparge/top-off. 66.6
Strike water volume at mash thickness of 3.7 L/kg 66.6
Mash volume with grains (equipment estimates 62.8 L) 78.7
Grain absorption losses -18.3
Remaining sparge water volume (equipment estimates 47.5 L) 52.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 94.9 L) 100
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.4
Post boil Volume 85
Hops absorption losses (whirlpool, hop stand) -0.9
Top off amount 15.9
Going into fermentor 100
Total: 119.2  
Equipment Profile Used: System Default
 
Notes

stir or recirculate to create a vortex for 10 minutes, then allow 15 minutes to steep. Chill the wort to 19°C, aerate well, and pitch the yeast. Ferment at 20°C

Once fermentation slows (Day 4 or 5), and add dry hops at 20°C.

Allow secondary fermentation from dry hopping to occur (to help further dry out the beer). Once gravity has stabilized, and the beer passes a forced diacetyl test add biofine.
Carbonate medium-high and drink as much as possible!

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  • Last Updated: 2024-05-08 02:43 UTC