2024_11_20 BigEye PA - Beer Recipe - Brewer's Friend

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2024_11_20 BigEye PA

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 87% (brew house)
Source: Mark and Paul
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday November 14th 2024
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1.070
1.016
7.1%
74.2
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Great Lakes Malting - 2 Row Pale malt17 lb 2 Row Pale malt 38 3.5 66.7%
8.50 lb German - Pilsner8.5 lb Pilsner 38 1.6 33.3%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz cryopop1.5 oz cryopop Hops Pellet 23.4 Boil 60 min 53.44 13%
6 oz Belma6 oz Belma Hops Leaf/Whole 11.1 Hopback 0 min 20.78 52.2%
4 oz azacca4 oz azacca Hops Leaf/Whole 10.1 Dry Hop 1 days 34.8%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
16 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 968 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
9.5 gal Infusion 152 °F -- 60 min
9.5 gal mashout -- 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.78 gal (55.13 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.78 gal (7.13 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 8.48 33.9  
Mash volume with grains 10.52 42.1  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 8.74 g | 35 qt) 10.46 41.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.78 g | 55.1 qt) 15.5 62  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 12.23 48.9  
Hops absorption losses (hopback) -0.23 -0.9  
Going into fermentor 12 48  
Total: 18.94 75.8
Equipment Profile Used: System Default
 
Notes

Making 4.4L starter@1.037. Gets us about 756B cells. Looking for 942B. Extra pack to pitch with starter gets us close

pH around 5.35 - right in the range!

Collected just over 14g before the sparge ran out - topped up to 15.5g. with our extra sparge water and the gravity is 1.059.

Starting - 1.070
Ending - 1.008
Pre-boil - 1.059
O.G. - 1.070

Kind of a snafu with the hop rocket. Tried to fill it twice - bad idea. Also clogged it once, the cone in the boiler slid into the siphon - over all not a great effort. Brought it down to 62, aerated for 8 hours then pitched. Activity apparent the next morning.

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  • Last Updated: 2024-11-21 20:51 UTC