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IPA

208 calories 20.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.15 gallons
Post Boil Size: 3.61 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday July 17th 2014
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No Coast IPA

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OG: 1.066 FG: 1.012 ABV: 7.0% IBU: 48

1.063
1.014
6.5%
52.3
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Malteurop - 2 Row8.5 lb 2 Row 34.3 2.15 93.2%
6 oz American - White Wheat6 oz White Wheat 40 2.8 4.1%
4 oz United Kingdom - Carastan (30/37)4 oz Carastan (30/37) 35 34 2.7%
146 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 10 min 25.92 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 10 min 26.34 16.7%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 50%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4.60 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 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
5.15 gal Temperature 157 °F 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.47 g | 25.9 qt) 6.54 26.2  
Mash volume with grains (equipment estimates 7.2 g | 28.8 qt) 7.27 29.1  
Grain absorption losses -1.14 -4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.08 g | 20.3 qt) 5.15 20.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 3.61 14.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.61 g | 14.4 qt) 3.5 14  
Total: 6.54 26.2
Equipment Profile Used: System Default
 
Notes

All grains and pumpkin go in the mash. If the pumpkin is in the boil you will most likely lose a gallon of water, and have a tough time straining the pumpkin out.

If you really want to put the pumpkin into the boil then you should use a grain bag or filter the wort before racking to your primary.

The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. Then baked for another 45 mins at 350. Let it cool to 154 and add to mash.

For the vanilla bean vodka solution, two vanilla beans are cut in half. The seeds and goodies are then scraped into 4oz of vodka. Let the vodka sit for two weeks.

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  • Last Updated: 2023-03-21 09:34 UTC