Gordon Strong New World IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Gordon Strong New World IPA

201 calories 19.9 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.34 gallons
Post Boil Size: 5.88 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: North Cro Brewing
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday November 3rd 2024
Similar Recipes

Philly Sour IPA

OG: 1.050 FG: 1.008 ABV: 5.5% IBU: 53

Mai Tai IPA clone

by Hop Hands Brewing

OG: 1.071 FG: 1.017 ABV: 7.0% IBU: 47

1.061
1.014
6.5%
50.8
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.41 lb Avangard - Pilsner4.41 lb Pilsner 37.3 1.7 37.6%
4.38 lb Briess - Brewers Malt 2-Row4.38 lb Brewers Malt 2-Row 37 1.8 37.3%
12 oz Briess - Pale Ale Malt 2-Row12 oz Pale Ale Malt 2-Row 36.8 3.5 6.4%
3.05 oz Munich3.05 oz Munich 37 6 1.6%
2 lb Brewmaster - Honey, Orange Blossom2 lb Honey, Orange Blossom - (late boil kettle addition) 34.8 1 17%
11.73 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 g Yakima Chief Hops - Amarillo Cryo1.5 g Amarillo Cryo Hops Lupulin Pellet 18.1 First Wort at 212 °F 90 min 4.67 1.2%
1 g Yakima Chief Hops - Citra LupuLN2 (Cryo)1 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 22.5 Boil at 212 °F 20 min 1.99 0.8%
4 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)4 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 20 min 8.15 3.3%
2.50 g Yakima Chief Hops - Amarillo Cryo2.5 g Amarillo Cryo Hops Lupulin Pellet 18.1 Boil at 212 °F 10 min 2.4 2%
5.70 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)5.7 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 10 min 6.95 4.7%
10 g Yakima Chief Hops - Citra10 g Citra Hops Pellet 13 Boil at 212 °F 1 min 0.82 8.2%
13.50 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)13.5 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 1 min 1.96 11%
28 g Artisan - Citra28 g Citra Hops Leaf/Whole 11.8 Dry Hop at 34 °F Day 7 8.31 22.9%
56 g NZ Hops - Nectaron56 g Nectaron Hops Pellet 11 Dry Hop at 34 °F Day 7 15.5 45.8%
122.20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 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.
1 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 4.7 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash-In Infusion 149 °F 146 °F 45 min
Saccharification Rest Temperature 146 °F 155 °F 30 min
Mash-Out Temperature 155 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.85 g | 35.4 qt) 9.81 39.2  
Mash volume with grains (equipment estimates 9.63 g | 38.5 qt) 10.58 42.3  
Grain absorption losses -1.22 -4.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 8.34 33.4  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.88 23.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.25 21  
Total: 9.81 39.2
Equipment Profile Used: System Default
 
Notes

Before the start of the brew day...

  • Yeast with starter is up and ready to go
  • Brew Commander is programmed for the brew

    With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.

    Now replace the grain basket.

    MASH-IN (Start 45 minute timer)

    The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.

    Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.

    Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.

    At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash will continue for 30 more minutes.

    MASH-OUT
    At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.



Last Updated and Sharing
 
28
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-02-19 12:12 UTC