Hot Day IPA - Beer Recipe - Brewer's Friend

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Hot Day IPA

165 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: John Neighbors
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Sunday July 14th 2024
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1.051
1.005
6.1%
74.5
9.6
5.4
15.96
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Brewers Malt 2-Row10 lb Brewers Malt 2-Row $ 0.98 / lb
$ 9.80 		37 1.8 86.2%
0.40 lb Briess - Caramel Malt - 40L0.4 lb Caramel Malt - 40L 35.4 40 3.4%
0.75 lb Crisp Malting - Extra Pale Maris Otter0.75 lb Extra Pale Maris Otter 37.5 2 6.5%
0.45 lb Briess - Carapils Malt0.45 lb Carapils Malt $ 1.99 / lb
$ 0.90 		34.5 1.5 3.9%
11.60 lbs / $ 10.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.35 g Sultana, Experimental 0627728.35 g Sultana, Experimental 06277 Hops $ 22.49 / lb
$ 1.41 		Pellet 12.4 Boil 60 min 47.71 14.8%
28.35 g Northern Brewer - Cascade28.35 g Cascade Hops Pellet 8 Boil 30 min 17.09 14.8%
28.35 g Northern Brewer - Cascade28.35 g Cascade Hops Pellet 8 Whirlpool 0 min 4.99 14.8%
50 g Artisan - Citra50 g Citra Hops $ 23.99 / lb
$ 2.64 		Pellet 13.2 Dry Hop 3 days 26.1%
28.35 g Cashmere, US28.35 g Cashmere, US Hops $ 19.49 / lb
$ 1.22 		Pellet 7.6 Whirlpool 0 min 4.74 14.8%
28.35 g Yakima Chief Hops - Mosaic28.35 g Mosaic Hops Pellet 11.7 Dry Hop 3 days 14.8%
191.75 g / $ 5.27
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Boil 10 min.
5 g Fermaid K Other Boil 10 min.
2.45 ml Lactic acid Water Agt Mash 0 min.
7 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.35 17.4  
Mash volume with grains 5.28 21.1  
Grain absorption losses -1.45 -5.8  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 6.1 24.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 10.45 41.8
Equipment Profile Used: System Default
 
Notes

Brew Day: 07-16-24, Start 7:44A
Starting Temperatures: Air: 65 F, RH: 88%, Grist: 79 F

MASH:
Mash Start: 8:07 A
Target Temp °F: 150.0
Infusion Needed; 17.40 Quarts @ 159.5 °F
Quarts / Pound: 1.50
Gypsum: 1 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 7 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 3 ml
Mash pH: 5.09
Actual mash temp: 149 F Avg.
Liquor PH: 7.56

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid K @10 min.
Finish Boil Vol.: 6.5 Gal.
Whirlpool Hops added @ 160-170 F
Boil Ending Gravity (SG):
Refractometer: 1.0XX Not Taken
Hydrometer: 1.051
pH: 5.36

BREWING PROCESS TIMES:
MASH TIMES 

Start Time:	8:07 AM<br />
End Time:	9:07 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES 

Start Time:	9:07 AM<br />
End Time:	9:23 AM<br />
Hours:Minutes	0:16<br />
Minutes	16<br />

LAUTER TIMES 

Start Time:	9:23 AM<br />
End Time:	10:12 AM<br />
Hours:Minutes	0:49<br />
Minutes	49<br />

BOIL TIMES 

Start Time:	10:06 AM<br />
End Time:	11:06 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

COOLING TO 67-70F TIMES 

Start Time:	11:06 AM<br />
End Time:	11:50 AM<br />
Hours:Minutes	0:44<br />
Minutes	44<br />

KETTLE BOIL OFF, TRUB LOSS % 

Start Kettle Volume (Approx. 200F)	9<br />
End Kettle Volume (Approx. 170F)	7.5<br />
Kettle Loss	1.5<br />
Kettle Loss	6.0<br />
Boil  Period	1.00<br />
Loss in qt./hr.	6.0<br />
%  Reduction	16.67%<br />

BREW DAY TIMES-Start to Finish 

Start Time:	7:44 AM<br />
End Time:	12:35 PM<br />
Hours:Minutes	4:51<br />
Minutes	291<br />


FERMENTER:
Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space. Collect yeast blow-off in 1 gal. glass jug for future brewing
brewing. No hop mesh bags used.
FERMENTATION:
Hydrometer SG: 1.051

New Day IPA
Date Day Day # Action
08/26/24 Monday 1 66 °F
08/27/24 Tuesday 2 67 °F
08/28/24 Wednesday 3 68 °F
08/29/24 Thursday 4 69 °F
08/30/24 Friday 5 70 °F
08/31/24 Saturday 6 70 °F
09/01/24 Sunday 7 70 °F
09/02/24 Monday 8 70 °F
09/03/24 Tuesday 9 70 °F, cold crash, FG 1.005
09/04/24 Wednesday 10 Keg

MASH/LAUTER/GRIST/BOIL NOTES:

FERMENTATION NOTES:
Slow but steady, FG 1.005

TASTING NOTES:

MISC. NOTES:

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  • Last Updated: 2024-09-03 20:09 UTC