Flopside Red IPA - Beer Recipe - Brewer's Friend

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Flopside Red IPA

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Aley Ale
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Tuesday September 9th 2014
1.068
1.019
6.4%
61.6
14.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 86.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.2%
6 oz American - Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 2.7%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 1.8%
3.20 oz American - Chocolate3.2 oz Chocolate 29 350 1.4%
221.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 50.29 25%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 5 min 3.34 12.5%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 3.68 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 5 min 4.24 12.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 0 min 12.5%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 12.5%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
For this batch add to Sacramento tap water:
2.0 tsp gypsum, 1.0 tsp Lactic Acid, 0.5 tsp Magnesium Chloride, 0.2 tsp Table salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt mash -- -- 152 °F 60 min
16 qt mashout/sparge/rinse Fly Sparge -- 170 °F 25 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.32 17.3  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 4.81 g | 19.2 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

This batch to be brewed by Brew In A Bag (BIAB) method. After flameout allow ~20 minutes for a hop stand while stirring the kettle for whirlpool.

After a few BIAB brews I learned that the method causes low fermentability issues due to the thin mash. Since this brew I have added a oxygenation system to my brew gear to ensure quick, strong, fermentation. I also dialed in the temperature controller on my fermentation chamber.

This brew turned out good, very bitter in a good way, but would improve by using the traditional mash and sparge method and by reducing the amount of dry hops to help with clarity.

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  • Last Updated: 2014-12-01 02:31 UTC