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West Coast Fun

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.42 gallons
Post Boil Size: 5.54 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Arthur Forwood
No Chill: 20 minute extended hop boil time
Hop Utilization: 99%
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday December 15th 2024
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2-Row IPA

OG: 1.052 FG: 1.010 ABV: 5.5% IBU: 61

1.054
1.009
5.9%
66.3
3.1
5.3
23.46
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Rahr - Standard 2-Row9 lb Standard 2-Row $ 1.09 / lb
$ 9.81 		36.8 1.8 90%
1 lb Cane Sugar1 lb Cane Sugar 46 0 10%
10 lbs / $ 9.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 9.9 Boil 30 min 33.33 14.3%
0.25 oz Waimea0.25 oz Waimea Hops $ 0.98 / oz
$ 0.25 		Pellet 17.5 Boil 10 min 11.9 3.6%
0.25 oz Jarrylo0.25 oz Jarrylo Hops $ 1.24 / oz
$ 0.31 		Pellet 16.3 Boil 10 min 11.09 3.6%
0.75 oz Waimea0.75 oz Waimea Hops $ 0.98 / oz
$ 0.74 		Pellet 17.5 Hop Stand at 170 °F 20 min 5.18 10.7%
0.75 oz Jarrylo0.75 oz Jarrylo Hops $ 1.24 / oz
$ 0.93 		Pellet 16.3 Hop Stand at 170 °F 20 min 4.83 10.7%
1 oz Waimea1 oz Waimea Hops $ 0.98 / oz
$ 0.98 		Pellet 17.5 Dry Hop (High Krausen) at 70 °F 2 days 14.3%
1 oz Jarrylo1 oz Jarrylo Hops $ 1.24 / oz
$ 1.24 		Pellet 16.3 Dry Hop (High Krausen) 2 days 14.3%
1 oz Waimea1 oz Waimea Hops $ 0.98 / oz
$ 0.98 		Pellet 17.5 Dry Hop at 35 °F 3 days 14.3%
1 oz Jarrylo1 oz Jarrylo Hops $ 1.24 / oz
$ 1.24 		Pellet 16.3 Dry Hop at 35 °F 3 days 14.3%
7 oz / $ 6.66
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Mash 0 min.
1 g Table Salt Water Agt Mash 0 min.
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
$ 6.99 / each
$ 6.99
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 6.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.51 psi       Temp: 42 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130.4 9 33.9 56.4 256.8 88.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 156 °F 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains (equipment estimates 4.08 g | 16.3 qt) 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.35 g | 25.4 qt) 6.42 25.7  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.02 0.1  
Going into fermentor 5.5 22  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

After the hop stand create a whirlpool and rack as little of the sediment as you can into the fermenter. After fermentation is complete, transfer into a purged keg with the second addition of dryhops in there suspended in a bag. I use kitchen twine tied around the hop bad and the keg handle. Once transferred into the keg put on 25psi of CO2 and cold crash for 48 hours. After the 48 hours rack into a serving keg. If coming out cloudy then hit it with some gelatin to clear it up. It probably won't be perfectly clear because of all the dry hops added, but it should be good enough.

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  • Last Updated: 2024-12-15 16:21 UTC