C6D Black IPA ▲ 08.01.15 - Beer Recipe - Brewer's Friend

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C6D Black IPA ▲ 08.01.15

253 calories 26 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan Collier - Steve Moore
Calories: 253 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
URL: http://beersmithrecipes.com/viewrecipe/97818/stone-sublimely-self-righteous-ale-clone
Created: Wednesday April 22nd 2015
1.076
1.019
7.6%
129.4
33.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.80 lb American - Pale 2-Row14.8 lb Pale 2-Row 37 1.8 90.2%
12.80 oz German - Carafa III12.8 oz Carafa III 32 535 4.9%
12.80 oz American - Caramel / Crystal 60L12.8 oz Caramel / Crystal 60L 34 60 4.9%
262.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Chinook2.5 oz Chinook Hops Pellet 13 Boil 60 min 102.61 23.8%
2 oz Amarillo Gold2 oz Amarillo Gold Hops Pellet 8.6 Boil 5 min 10.83 19%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 5 min 15.99 19%
2 oz Amarillo Gold2 oz Amarillo Gold Hops Pellet 8.6 Dry Hop 5 days 19%
2 oz Simcoe2 oz Simcoe Hops Pellet 13 Dry Hop 5 days 19%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp 5.2 pH Balancer Water Agt Boil 1 hr.
1 each Whirlfock Water Agt Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 767 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water 2013 Report
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Placentia Water System – Source Water Quality
http://www.gswater.com/placentiaCCR/#ccr-laboratory
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal One gallon loss per 1/2 hour Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.54 g | 38.2 qt) 9.3 37.2  
Mash volume with grains (equipment estimates 10.86 g | 43.4 qt) 10.61 42.4  
Grain absorption losses -2.05 -8.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 08.01.15
Gravity End of Sparge • 1.054
Gravity End of Boil (OG) • 1.076
Date: Pitch Yeast • 08.02.15
Gravity (FG) • 1.019
Date: Keg Day • 14 days + 5 days dry hop
Dry Hopped • 08.15.15
Kegged Day • 08.21.15
Drafted Who’s House • Dan
♦ SESSION NOTES:
Smelt really good smelling wort. End of dry hopping. Still looks great and smells great. Force carbonating for a party tomorrow night.

Designs: Modified from:
http://beersmithrecipes.com/viewrecipe/97818/stone-sublimely-self-righteous-ale-clone

♦ STANDARD BREWING NOTES:
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA
15 minutes – Add Immersion Chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last
♦ Check to see if nozzle is pointed upwards
Create 7 gallons sparge water. Bring to 154° strike temperature.
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer.
Add grain – Sparge at 144-152° for minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
Boil clean water for end of boil session adjustment.
Mash Option dark beers – Add x tablespoon Calcium Carbonate


♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

♦ RECIPE NOTES:
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  • Last Updated: 2015-09-08 16:25 UTC