Firestone Walker Hopnosis West Coast IPA - Beer Recipe - Brewer's Friend

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Firestone Walker Hopnosis West Coast IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 33.45 liters
Post Boil Size: 27.3 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday October 26th 2023
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1.061
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6.2%
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17.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Gladfield - American Ale Malt5.5 kg American Ale Malt $ 2.60 / kg
$ 14.30 		37.3 2.54 86.6%
350 g Gladfield - Wheat Malt350 g Wheat Malt $ 2.60 / kg
$ 0.91 		38.8 2.13 5.5%
300 g Gladfield - Gladiator Malt300 g Gladiator Malt $ 3.40 / kg
$ 1.02 		37.3 3.6 4.7%
100 g Gladfield - Munich Malt100 g Munich Malt 36.8 7.87 1.6%
100 g Gladfield - Sour Grapes Acid Malt100 g Sour Grapes Acid Malt $ 3.40 / kg
$ 0.34 		12.4 2.03 1.6%
6,350 g / $ 16.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 12.5 First Wort 60 min 16.06 2.5%
20 g Simcoe20 g Simcoe Hops Pellet 12.5 Boil 30 min 20.97 5%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 85 °C 20 min 3.25 5%
20 g Simcoe20 g Simcoe Hops Pellet 12.5 Whirlpool at 85 °C 20 min 3.7 5%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 85 °C 20 min 3.7 5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop (High Krausen) 7 days 12.5%
70 g Citra70 g Citra Hops Pellet 11 Dry Hop 3 days 17.5%
70 g Simcoe70 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 17.5%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 12.5%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12 Dry Hop 3 days 12.5%
20 g Riwaka20 g Riwaka Hops Pellet 5.25 Dry Hop 3 days 5%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Wyeast - Beer Nutrient $ 0.25 / g
$ 0.63 		Other Boil 15 min.
2.50 g Whirlfloc Water Agt Boil 15 min.
2 g Epsom Salt Water Agt Mash 0 min.
4 g Calcium Chloride (dihydrate) $ 0.04 / g
$ 0.16 		Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
8 g Gypsum $ 0.07 / g
$ 0.53 		Water Agt Mash 0 min.
$ 1.31
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
50 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 517 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.8 bar       Temp: 2 °C       CO2 Level: 2.65 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
30 L Strike 67 °C 65 °C 60 min
10 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 25.4
Mash volume with grains 29.6
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 13.9 L) 15.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32 L) 33.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.3 L) 27.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 27 L) 23
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-firestone-walker-hopnosis/

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.061
FG: 1.010
IBUs: 45
ABV: 6.7%

MALT/GRAIN BILL
10.5 lb (4.8 kg) two-row pale
9.5 oz (269 g) malted wheat
7.5 oz (213 g) Briess Carapils
2 oz (57 g) Munich

HOPS SCHEDULE
0.5 oz (14 g) Simcoe at 60 minutes [20 IBUs]
0.5 oz (14 g) Simcoe at 30 minutes [17 IBUs]
0.5 oz (14 g) each Callista, Talus, and Simcoe at whirlpool [8 IBUs]
1.25 oz (35 g) Mosaic Cryo at first dry hop
2 oz (57 g) each Idaho 7 and El Dorado at second dry hop
1.5 oz (43 g) Cashmere at second dry hop
1.25 oz (35 g) Nelson Sauvin at second dry hop
0.5 oz (14 g) Riwaka at second dry hop

YEAST
German lager yeast, such as Fermentis SafLager W-34/70 or similar

DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 65 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to cool the wort to 185°F (85°C), then add the whirlpool hops and steep 20 minutes. Chill the wort to 54°F (12°C), aerate well, and pitch plenty of healthy yeast.

Ferment at 59°F (15°C). After 2 days, add the first dry hops. When fermentation is about two-thirds complete (about 1.034), allow the temperature to rise to 64°F (18°C) for a diacetyl rest. After 4 days or at terminal gravity, add the remaining dry hops. After 3 more days, remove the hops or rack. Once the beer passes a VDK test (see Hunting for Diacetyl), crash, filter or fine, package, and carbonate to about 2.65 volumes of CO2.

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  • Last Updated: 2023-11-01 08:00 UTC