POLLENDROME DIPA CLONE - Beer Recipe - Brewer's Friend

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POLLENDROME DIPA CLONE

273 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 78% (brew house)
Source: KINSMAN BREWING CO.
Hop Utilization: 98%
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Saturday December 16th 2023
1.082
1.021
8.0%
19.1
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.63 lb American - Pale Ale10.625 lb Pale Ale 37 3.5 54.8%
3.13 lb Quaker - Rolled Oats3.125 lb Rolled Oats 4 1 16.1%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 10.3%
0.63 lb Briess - Carapils Malt0.625 lb Carapils Malt 34.5 1.5 3.2%
3 lb Northern Brewer - Wildflower Honey3 lb Wildflower Honey 42 2 15.5%
19.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Citra5 oz Citra Hops Pellet 11 Hop Stand at 170 °F 20 min 19.11 40%
7.50 oz Citra7.5 oz Citra Hops Pellet 11 Dry Hop at 68 °F 6 days 60%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
5 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 164 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.3 oz       Temp: 68 °F       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
MUNICIPAL WAYER SUPPLY RAN THROUGH A GE UNDER COUNTER FILTER.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.117 gal Strike 163 °F 150 °F 60 min
Strike -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.14 16.6  
Mash volume with grains (equipment estimates 5.01 g | 20.1 qt) 5.2 20.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.92 g | 19.7 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.6 2.4  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.19 0.8  
Going into fermentor 6.25 25  
Total: 9.31 37.2
Equipment Profile Used: System Default
 
Notes

MASH GRAINS AND FIVE STAR CHEMICALS 5.2 PH STABILIZER WITH 5.12 GALLONS OF 163 DEGREE WATER. TEMPERATURE SHOULD STABILIZE AT 150 DEGREES. HOLD FOR 1 HOUR. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE WITH 180 DEGREE WATER AND COLLECT 7.5 GALLONS OF WORT. BOIL FOR 60 MINUTES, ADD YEAST NUTRIENT THEN COOL TO 170 DEGREES AND ADD HOP STAND HOPS. WHIRLPOOL FOR 20 MINUTES. CHILL TO 66 DEGREES AND PITCH YEAST. AS PRIMARY FERMENTATION BEGINS TO SLOW, ADD THE HONEY AND FERMENT TO COMPLETION. AFTER TWO WEEKS AND A DAY, RACK TO A SECONDARY CONTAINER AND ADD DRY HOPS. AFTER 6 DAYS, BOTTLE OR KEG.

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  • Last Updated: 2023-12-17 20:42 UTC