funkIPAtamus - Beer Recipe - Brewer's Friend

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funkIPAtamus

212 calories 17.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.143 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Wednesday February 18th 2015
1.065
1.010
7.3%
21.9
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 53.9%
18 oz Corn Sugar - Dextrose18 oz Corn Sugar - Dextrose 46 0.5 10.1%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 18%
1 lb American - White Wheat1 lb White Wheat 40 2.8 9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Zeus0.5 oz Zeus Hops Pellet 16 Boil 60 min 11.99 4.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 2.57 8.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 3.29 8.7%
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 Whirlpool at 185 °F 45 min 1.76 13%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 185 °F 30 min 2.25 13%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 21.7%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop 5 days 21.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 8.7%
11.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
1 tsp Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Brettanomyces Bruxellensis Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 248 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Using the Bru'n Water sheet, I've determined I should add 1.6g/gal gypsum, 0.2g/gal baking soda, and 0.2g/gal calcium chloride (if I have it on brew day).

For my mini mash, that'll be 2g gypsum and 0.3g of each of the others in the 1.25gal mash water, and the same for the 1.25gal sparge water (+0.1mL lactic acid), then another 4g gypsum and 0.6g each when getting up to a boil before adding the extract.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.25 gal Infusion -- 155 °F 75 min
1.25 gal Sparge -- 180 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.11 g | 28.5 qt) 2.41 9.6  
Mash volume with grains (equipment estimates 7.11 g | 28.5 qt) 2.73 10.9  
Grain absorption losses (steeping) -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.41 9.6
Equipment Profile Used: System Default
"funkIPAtamus" American IPA beer recipe by jables hables. Partial Mash, ABV 7.25%, IBU 21.85, SRM 5.12, Fermentables: (Liquid Malt Extract - Light, Corn Sugar - Dextrose, Pale 2-Row, White Wheat, Flaked Oats) Hops: (Zeus, Amarillo, Citra, Simcoe) Other: (Whirlfloc, Yeast nutrient)
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  • Last Updated: 2015-02-18 16:43 UTC