Hopstand IPA (v7): Centennial Amarillo - Beer Recipe - Brewer's Friend

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Hopstand IPA (v7): Centennial Amarillo

215 calories 21.3 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: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeremy Ricketts
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Saturday June 28th 2014
1.065
1.015
6.5%
110.9
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 86.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.30 oz Magnum1.3 oz Magnum Hops Pellet 14.5 Boil 90 min 71.21 14%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 20 min 21.39 10.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 10 min 12.8 10.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.8 Boil 5 min 5.49 10.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.8 Boil 0 min 10.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 0 min 10.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.8 Dry Hop 3 days 10.8%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.8 Dry Hop 5 days 10.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 5 days 10.8%
9.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
1.50 tsp Gelatin Fining Bottling --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.42 g | 21.7 qt) 4.94 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.99 g | 31.9 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Going to try introducing 3 things: 1) first wort hopping, 2) waiting longer in primary before dry hopping 3) using a secondary vessel.

Recipe adjustments: More bittering. VERY late addition hops. Ease off on the Amarillo tiger.

I want to make a super clear but pungent IPA of the style we enjoy in San Diego. Simple malt bill, clean bittering, and all late addition hops of Centennial for flavor, and Amarillo for the nose.

Steps:

  • Brew beer & ferment.
  • Wait 2 more weeks
  • Transfer to secondary & dry hop.
  • Wait 3 days
  • Dry hop again
  • Wait 3 days
  • Keg & add gelatin.
  • Carb up the keg

    ==== 2/8/14 ====
  • Well, here goes again. This time I did 13lb 2-row, 1lb Carapils, 1lb C10.
  • Got some belgian 550 to mix it up and do a belgian ipa.
  • Going to ferment at 66º then raise it to 68º after the first couple weeks.
  • Going to wait 3 full weeks before transfering to secondary and dry hopping.
  • Using all fresh hops from the store (not from my freezer) and not going to freeze them. Just putting them in the fridge.
  • Also trying first wart hopping.
  • Also bumped the boil from 60 to 90.
  • OG: 1.065 (hydro reading. Dead on)
  • Blunder: I did mix up my final hops. So I added 1oz Cent and 1oz Amarillo at the 5min mark, then 1 oz Amarillo at the 0 min mark.
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  • Last Updated: 2015-02-09 05:53 UTC