Red West Coast IPA #1 - Beer Recipe - Brewer's Friend

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Red West Coast IPA #1

186 calories 15.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 53% (brew house)
Source: Kevin
Calories: 186 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Saturday May 4th 2024
1.057
1.009
6.2%
81.5
15.5
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Admiral - Gallagher's Best6 lb Gallagher's Best 38 2.5 41.4%
5 lb Viking - Golden Ale Malt5 lb Golden Ale Malt 37 3.5 34.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.9%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.5%
6 oz Castle Malting - Special B6 oz Special B 34 150 2.6%
1.75 oz Germany - Carafa II1.75 oz Carafa II 32 425 0.8%
8 oz Brewer's Best - Carapils8 oz Carapils 25 1 3.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.9%
14.48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz CTZ0.5 oz CTZ Hops Pellet 11.7 Boil 60 min 20.39 5.9%
0.50 oz Waimea0.5 oz Waimea Hops Pellet 15.5 Boil 15 min 13.4 5.9%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 13.3 Boil 15 min 11.5 5.9%
0.50 oz Artisan - Chinook0.5 oz Chinook Hops Pellet 13.2 Boil 15 min 11.41 5.9%
0.50 oz Waimea0.5 oz Waimea Hops Pellet 15.5 Boil 5 min 5.38 5.9%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 13.3 Boil 5 min 4.62 5.9%
0.50 oz Yakima Valley Hops - El Dorado0.5 oz El Dorado Hops Pellet 13.5 Boil 5 min 4.69 5.9%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 13.3 Hop Stand at 180 °F 20 min 3.17 5.9%
0.50 oz Waimea0.5 oz Waimea Hops Pellet 15.5 Hop Stand at 180 °F 20 min 3.69 5.9%
0.50 oz Yakima Valley Hops - El Dorado0.5 oz El Dorado Hops Pellet 13.5 Hop Stand at 180 °F 20 min 3.22 5.9%
0.50 oz Yakima Valley Hops - BRU-10.5 oz BRU-1 Hops Pellet 13.3 Dry Hop 5 days 5.9%
1.50 oz Yakima Valley Hops - El Dorado1.5 oz El Dorado Hops Pellet 13.5 Dry Hop 5 days 17.6%
1.50 oz Waimea1.5 oz Waimea Hops Pellet 15.5 Dry Hop 5 days 17.6%
8.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
5 g Ascorbic Acid Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.75 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
5 g Gelatin Fining Kegging 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
6.5 gal Strike 161 °F 152 °F 60 min
2 gal Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.91 g | 35.6 qt) 9.22 36.9  
Mash volume with grains (equipment estimates 9.94 g | 39.8 qt) 10.25 41  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.56 g | 22.2 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.44 g | 25.8 qt) 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Totally missed on usual ~70% brewhouse efficiency for this beer - did a last minute adjust of 1lb sugar to get OG up sufficient to balance hops. Think grain was not milled fine enough which happens with that gallagers 2 row.

Feremented at 90F for 4 days, dry hopped 2 days and moved to fermenter. FG was 1.006 (~6.57%ABV)

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  • Last Updated: 2024-05-21 23:50 UTC