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couchsending

262 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.1 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Tuesday October 17th 2023
1.079
1.018
8.0%
75.2
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb US - Naked Pale Millet5 lb Naked Pale Millet $ 0.00 / lb
$ 0.00 		35 1 40%
5 lb US - Pilsner Rice Malt5 lb Pilsner Rice Malt 28 1 40%
2 lb Grouse Malt House - Pale Oat Malt2 lb Pale Oat Malt $ 0.00 / lb
$ 0.00 		25 2.25 16%
8 oz Briess - Dextrose8 oz Dextrose - (late boil kettle addition) 42 1 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 30 min 23.24 3.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 20 min 15.01 3.3%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 8.84 3.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 180 °F 30 min 9.36 6.7%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 180 °F 30 min 18.73 13.3%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop at 56 °F 2 days 26.7%
2 oz Motueka2 oz Motueka Hops Pellet 7 Dry Hop at 56 °F 2 days 13.3%
4.50 oz Nelson Sauvin4.5 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop at 56 °F 2 days 30%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 1 hr.
12 ml Ceramix Flex Other Mash 1 hr.
12 ml Ondea Pro Other Mash 1 hr.
1 g Brewtan B Other Mash 1 min.
1.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 min.
1.90 g Epsom Salt Water Agt Mash 1 min.
5.20 g Gypsum Water Agt Mash 1 min.
0.80 ml Lactic acid Water Agt Boil 30 min.
0.20 g Calcium Chloride (anhydrous) Water Agt Boil 5 min.
1 each Whirlfloc Fining Boil 5 min.
3 g Yeastex 61 Other Boil 5 min.
0.20 g Epsom Salt Water Agt Sparge 0 min.
0.50 g Gypsum Water Agt Sparge 0 min.
2.50 g Ascorbic Acid Water Agt Primary 2 days
8 each Fermcap Other Primary 1 min.
1 each Pure O2 Other Primary 1 min.
 
Yeast
Lallemand - Lalbrew New England
Amount:
29 Grams
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 217 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 12 65 192 0
Mash pH:
Boil pH:
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Protein. Rest Temperature -- 120 °F 15 min
Saccharification Temperature -- 145 °F 60 min
Gelatinization Temperature -- 185 °F 60 min
0.5 gal Sparge Sparge -- 170 °F 1 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.13 g | 8.5 qt) 1.6 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.63 g | 22.5 qt) 5.1 20.4  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 4.11 g | 16.5 qt) 4.9 19.6  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.79 g | 19.2 qt) 4 16  
Total: 6.85 27.4
Equipment Profile Used: System Default
 
Notes

Pitch at 64, ferment 66. Freerise on day 3
Soft crash to 40° for 48 hours
Dry Hop at 56° for 36-48 hours

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  • Last Updated: 2024-05-27 11:28 UTC