Ozarks IPA - Beer Recipe - Brewer's Friend

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Ozarks IPA

244 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Ozarks Mountain Brew
Calories: 244 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Sunday December 21st 2014
1.074
1.014
7.8%
60.2
8.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 78.9%
1.60 lb American - Vienna1.6 lb Vienna 35 4 10.5%
0.80 lb American - Caramel / Crystal 60L0.8 lb Caramel / Crystal 60L 34 60 5.3%
0.80 lb American - Carapils (Dextrine Malt)0.8 lb Carapils (Dextrine Malt) 33 1.8 5.3%
15.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 60 min 36.22 12%
1.60 oz Amarillo1.6 oz Amarillo Hops Pellet 8.6 Boil 5 min 8.28 16%
1.60 oz Centennial1.6 oz Centennial Hops Pellet 10 Boil 5 min 9.63 16%
0.80 oz Simcoe0.8 oz Simcoe Hops Pellet 12.7 Boil 5 min 6.11 8%
2.40 oz Amarillo2.4 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 24%
1.60 oz Centennial1.6 oz Centennial Hops Pellet 10 Dry Hop 7 days 16%
0.80 oz Simcoe0.8 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 8%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 lb Rice Hulls Other Mash 1 hr.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 408 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.65 26.6  
Mash volume with grains 7.87 31.5  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil volume (equipment estimates 6.31 g | 25.2 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 10.15 40.6
Equipment Profile Used: System Default
 
Notes

whirlpool at 0 until you reach 180, then chill, use an 8 gallon fermenter, fill as much as possible, ferment for 7 days, raise temp to 70 then pull off yeast and dry hop for 7 more days, pull into keg or kegs and cold crash at 34 for 7 days, pull into serving keg, purge then set pressure to 12 for 7 more days.

at this point you should have close to 5 gallons, enjoy

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  • Last Updated: 2016-09-28 03:46 UTC