Pseudo Sue Clone - Beer Recipe - Brewer's Friend

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Pseudo Sue Clone

197 calories 17.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Nate Hughes
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday December 30th 2024
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1.060
1.011
6.4%
55.7
5.6
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb Briess - Brewers Malt 2-Row5.6 lb Brewers Malt 2-Row 37 1.8 43.4%
6 lb United Kingdom - Golden Promise6 lb United Kingdom - Golden Promise 37 3 46.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.9%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 3.9%
5 oz Honey Malt5 oz Honey Malt 37 25 2.4%
12.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Nugget0.25 oz Nugget Hops Pellet 14 Boil 60 min 12.38 1.8%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 13.1 Hop Stand at 170 °F 30 min 16.59 21.5%
4 oz Yakima Valley Hops - Citra4 oz Citra Hops Pellet 13.1 Dry Hop (High Krausen) 2 days 28.7%
3.70 oz Yakima Valley Hops - Citra3.7 oz Citra Hops Pellet 13.1 Dry Hop 7 days 26.5%
3 oz Yakima Valley Hops - Citra3 oz Citra Hops Pellet 13.1 Whirlpool 5 min 26.76 21.5%
13.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hoppy New England IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 10 150 90 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Mash temp Infusion 152 °F 152 °F 60 min
2.25 gal Mash out/sparge Temperature 168 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.1 g | 36.4 qt) 8.86 35.5  
Mash volume with grains (equipment estimates 10.13 g | 40.5 qt) 9.9 39.6  
Grain absorption losses -1.61 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Volume into fermentor 5.5 22  
Total: 8.86 35.5
Equipment Profile Used: System Default
 
Notes

Mash @ 152* for 60 mins

Water Profile
Calcium: 148ppm
Sulfate: 150ppm
Chloride: 150ppm
Mash pH: 5.25

5 lbs 9 oz Pale Malt (2 Row) US (2.0 SRM)
6 lbs Golden Promise (2.5 SRM)
8.0 oz Oats, Flaked (1.4 SRM)
8.0 oz Flaked Wheat
4.0 oz Honey Malt (25.0 SRM)
0.50 oz Warrior [15.00 %] - First Wort 60.0 min
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
3.00 oz Citra [12.00 %] - 0 min
3.00 oz Citra [12.00 %] - Steep/Whirlpool Boil 35.0 min (Around 160-180)
1.0 pkg Dry English Ale (White Labs #WLP007) (Made a 1L starter stepped up to 1.5L starter with this)
4.00 oz Citra [12.00 %] - Dry Hop on Day 2-3
3.70 oz Citra [12.00 %] - Dry Hop on Day 10 (I transferred to keg by day 10)
I did the second dry hop inside of a mesh floating cylinder inside of the keg, where I let it stay until the keg was done, which was within a month.

I cold crashed the keg for 24 hours, then set to 30psi for 24 hours, purge it and set it to serving pressure and let it sit for a few days.

Ferment ~64 for 7-14 days. (Mine was at 65, moved to 72 on day 3 with first DH, and into a keg on day 10 as it was done)

Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.9 %

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  • Last Updated: 2024-12-30 03:25 UTC