140 IPA - Beer Recipe - Brewer's Friend

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140 IPA

278 calories 31.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 31.7 g (Per 12oz)
Created: Thursday January 22nd 2015
1.083
1.025
7.7%
73.1
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.8%
2.50 lb United Kingdom - Maris Otter Pale2.5 lb Maris Otter Pale 38 3.75 17.7%
7 oz United Kingdom - Cara Malt7 oz Cara Malt 35 17.5 3.1%
3 oz American - Munich - Light 10L3 oz Munich - Light 10L 33 10 1.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.1%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Cascade0.4 oz Cascade Hops Pellet 7 Boil 30 min 7.52 4.3%
0.20 oz Columbus0.2 oz Columbus Hops Pellet 15 Boil 30 min 8.06 2.1%
1.20 oz Cascade1.2 oz Cascade Hops Pellet 7 Whirlpool at 215 °F 30 min 12.58 12.9%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Whirlpool at 215 °F 30 min 11.24 5.4%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Whirlpool at 215 °F 30 min 33.71 16.1%
44 g Cascade44 g Cascade Hops Pellet 7 Dry Hop 3 days 16.7%
34 g Columbus34 g Columbus Hops Pellet 15 Dry Hop 3 days 12.9%
44 g Cascade44 g Cascade Hops Pellet 7 Dry Hop 3 days 16.7%
34 g Columbus34 g Columbus Hops Pellet 15 Dry Hop 3 days 12.9%
9.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.11 oz Yeast nutrient Other Boil 1 hr.
0.11 oz Irish moss Fining Boil 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Favor sulfates and calcium
Add gypsum during mash and boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Raise to 155 for 10min after Temperature -- 145 °F 60 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.06 28.3  
Mash volume with grains 8.19 32.8  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 1.6 g | 6.4 qt) 1.95 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.12 20.5  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
Going into fermentor 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Whirlpool for 10mins then let steep for 30mins. Chill to fermenter. Dry hop 44g cascade for 3 days & 44g centennial. Transfer/rack then dry hop the rest for 3 days. Keg after fining.

Yeast pitch: make 8L starter add 1vial of yeast, rack off wort after 24hr then pitch slurry

379 billion yeast cells needed

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  • Last Updated: 2015-01-24 06:26 UTC