2024_04_15 WCIPA Cryopop A - Beer Recipe - Brewer's Friend

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2024_04_15 WCIPA Cryopop A

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Mark and Paul
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday March 25th 2024
1.060
1.009
6.6%
38.9
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20.50 lb US - Pale 2-Row20.5 lb Pale 2-Row 37 1.8 89.9%
1.15 lb American - Wheat1.15 lb Wheat 38 1.8 5%
1.15 lb American - Caramel / Crystal 20L1.15 lb Caramel / Crystal 20L 35 20 5%
22.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 16.6 Boil 60 min 13.41 2.4%
6 oz Yakima Chief Hops - Simcoe6 oz Simcoe Hops Pellet 13.6 Whirlpool 15 min 25.47 29.3%
6 oz Yakima Chief Sabra6 oz Yakima Chief Sabra Hops Lupulin Pellet 23 Dry Hop 4 days 29.3%
1.50 oz Cryopop Original Blend1.5 oz Cryopop Original Blend Hops Pellet 23 Dry Hop 4 days 7.3%
2 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)2 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 2 days 9.8%
3 oz Yakima Chief Hops - Mosaic3 oz Mosaic Hops Pellet 12.25 Dry Hop 2 days 14.6%
1.50 oz Cryopop Original Blend1.5 oz Cryopop Original Blend Hops Pellet 23 Dry Hop 2 days 7.3%
20.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
13 g Gypsum Water Agt Mash 1 hr.
2.50 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
22.8 gal Infusion 150 °F 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 62 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.74 gal (54.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.74 gal (6.98 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.58 30.3  
Mash volume with grains 9.41 37.6  
Grain absorption losses -2.85 -11.4  
Remaining sparge water volume (equipment estimates 9.26 g | 37.1 qt) 10.52 42.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.74 g | 55 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 12.23 48.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 12 48  
Total: 18.1 72.4
Equipment Profile Used: System Default
 
Notes

Hit 150 exactly by using calculator and subtracting 1 degree from the strike temp. Measured pH at 5.0. Used Light Colored and Hoppy water profile.

Made a 4700 ml starter w/ the 1.5 Purepitch package. Also pitching one more of those. This has a 70.5% (LOW) attenuation rate - showing we should get 1.016. Finished at 1.011 for a 79% attenuation rate!

Starting Gravity - 1.080
Pre-Boil - 1.050
OG - 1.060

Cooled to 66 and pitched all yeast. There was a HUGE head after we sprayed it into the fermenter. After it settled it looked like we collected 12g. We left the air pump on for a day just because...
Fermentation very active by the next morning, about 15 hours after pitching. Wanted to catch it between 1.036 and 1.044 (.024-.036 above terminal) to put in first dry hops. Waited 3.5 days and it was too long - beer already at 1.030. Dry hopped anyway!
Done completely 7 days after brewday - quickest one ever.
Did second dry hop as per the recipe (Cryopop) when fermentation was finished - took it up to 72 for 2 days for that.
Unfortunately when I took off the trub container I put it back on and opened it without thinking and all the air in it bubbled up through the beer - second time I filled it with CO2 first.
Crashed 5 degrees per day and held at 35 for 3 days. Kegged clear and carbonated - didn't tasted any oxygenation then - we'll see...

Tastes good to me but I think it is oxygenated. Very prominent hop flavor and good aroma too - definitely the best we've gotten IMHO.

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  • Last Updated: 2024-05-28 17:17 UTC