Stone-Faced IPA - Beer Recipe - Brewer's Friend

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Stone-Faced IPA

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Olalekan Makanjuola
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Friday June 7th 2024
1.057
1.014
5.6%
0.0
6.9
n/a
23.69
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.44 kg American - Pale Ale5.44 kg Pale Ale 2.50 € / kg
13.60 € 		37 3.5 98%
0.11 kg Proximity - Crystal 400.113 kg Crystal 40 2.55 € / kg
0.29 € 		34.5 40 2%
5.55 kg / 13.89 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops 0.07 € / g
1.96 € 		Pellet 15 Boil 0 min 20%
112 g Zappa112 g Zappa Hops 0.07 € / g
7.84 € 		Pellet 7 Boil 0 min 80%
140 g / 9.80 €
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.4
Mash volume with grains (equipment estimates 21.1 L) 23.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 12.4 L) 15.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.4 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 19
Top off amount 2
Going into fermentor 21
Total: 35  
Equipment Profile Used: System Default
 
Notes

Mash 60 minutes at 152° F (67° C), lauter, and sparge.

Collect approximately 6.5 gallons (24.6 L) of wort and boil 60 minutes, adding hops and Whirlfloc per the indicated schedule. Whirlpool (or steep whirlpool hops in hot wort before chilling) 10 minutes, then chill to 64° F (18° C) and pitch yeast. Ferment at 10 days or until specific gravity stabilizes at or near 1.012 (3° P).

Rack to secondary and add dry hops. Allow to condition on dry hops for 5 days before packaging with 2.6 volumes (5.2 g/L) CO2.

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  • Last Updated: 2024-06-07 10:45 UTC