TREE HOUSE IPA (VOSS) - Beer Recipe - Brewer's Friend

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TREE HOUSE IPA (VOSS)

205 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 13.4 °P (recipe based estimate)
Post Boil Gravity: 15.3 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eloy A Montenegro
Calories: 205 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday June 1st 2024
15.3 °P
3.3 °P
6.5%
50.9
5.9
5.3
38.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Patagonia - Pale ale12 lb Pale ale $ 0.84 / lb
$ 10.08 		36.8 2.9 79.3%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 1.99 / lb
$ 2.99 		33 2.2 9.9%
0.75 lb Weyermann - Carapils0.75 lb Carapils $ 2.00 / lb
$ 1.50 		34.5 2.1 5%
0.50 lb Rice Hulls0.5 lb Rice Hulls $ 1.25 / lb
$ 0.63 		0 0 3.3%
6 oz Weyermann - Acidulated6 oz Acidulated $ 2.10 / lb
$ 0.79 		27 3.4 2.5%
15.12 lbs / $ 15.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Yakima Chief Hops - Hallertauer Magnum0.55 oz Hallertauer Magnum Hops $ 2.49 / oz
$ 1.37 		Pellet 16.2 First Wort 60 min 32.54 3.9%
0.25 oz Hops Direct - Citra0.25 oz Citra Hops $ 16.24 / lb
$ 0.25 		Pellet 12.6 Boil 20 min 6.33 1.8%
0.25 oz El Dorado0.25 oz El Dorado Hops $ 16.75 / lb
$ 0.26 		Pellet 12.8 Boil 20 min 6.43 1.8%
0.25 oz Hops Direct - Mosaic0.25 oz Mosaic Hops $ 11.25 / lb
$ 0.18 		Pellet 11.1 Boil 20 min 5.58 1.8%
0.25 oz Hops Direct - Citra0.25 oz Citra Hops $ 16.24 / lb
$ 0.25 		Pellet 12.6 Boil 0 min 1.8%
0.25 oz El Dorado0.25 oz El Dorado Hops $ 16.75 / lb
$ 0.26 		Pellet 12.8 Boil 0 min 1.8%
0.25 oz Hops Direct - Mosaic0.25 oz Mosaic Hops $ 11.25 / lb
$ 0.18 		Pellet 11.1 Boil 0 min 1.8%
4 oz Hops Direct - Citra4 oz Citra Hops $ 16.24 / lb
$ 4.06 		Pellet 12.6 Dry Hop 3 days 28.5%
4 oz El Dorado4 oz El Dorado Hops $ 16.75 / lb
$ 4.19 		Pellet 12.8 Dry Hop 3 days 28.5%
4 oz Hops Direct - Mosaic4 oz Mosaic Hops $ 11.25 / lb
$ 2.81 		Pellet 11.1 Dry Hop 3 days 28.5%
14.05 oz / $ 13.81
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Ascorbic Acid Water Agt Mash 1 hr.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
0.82 ml Lactic acid Water Agt Sparge 1 hr.
0.07 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.50 Each
Cost:
$ 5.75 / each
$ 8.63
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 159 B cells required
$ 8.63 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.55 gal Strike 162 °F 156 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.92 19.7  
Mash volume with grains 6.13 24.5  
Grain absorption losses -1.89 -7.6  
Remaining sparge water volume (equipment estimates 4.3 g | 17.2 qt) 3.81 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes

Mash a 159°F (69°C) por 60 minutos
Añadir los primeros lúpulos luego del "Vorlauf" (justo durante el lavado o "Sparge"
Boil de 60 minutos
Hopstand por 15 minutos (from start to rest)
Enfriar, y hacer Pitch de levadura para fermentar a 67°F (19°C) sin presión.
Cuando la fermentación alcance los la gravedad final (5°P - 4°P), llevar a 15C para soft crash y hacer el dry-hop addition por 3 días, hacer spunding a 10psi.

Hacer descanso de Hop Creep por 2 días más,

Cold crash de 1 día para decantar particulas sueltas de lúpulo
Hacer transeferencia cerrada a Keg

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  • Last Updated: 2024-08-25 12:46 UTC