Elevated IPA - Beer Recipe - Brewer's Friend

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Elevated IPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeff Erway, La Cumbre Brewing, New Mexico
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday May 11th 2015
1.065
1.015
6.5%
94.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pilsner11.5 lb Pilsner 37 1.8 83.3%
1.20 lb American - Wheat1.2 lb Wheat 38 1.8 8.7%
0.55 lb American - Munich - Light 10L0.55 lb Munich - Light 10L 33 10 4%
0.55 lb United Kingdom - Carastan (30/37)0.55 lb Carastan (30/37) 35 34 4%
13.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Columbus1.75 oz Columbus Hops Pellet 15 First Wort 0 min 37.29 14.6%
1.25 oz Columbus1.25 oz Columbus Hops Pellet 15 Boil 30 min 43.5 10.4%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 15 min 13.17 8.3%
1 oz Centennial1 oz Centennial Hops Pellet 10.5 Boil 0 min 8.3%
1 oz Chinook1 oz Chinook Hops Pellet 11.8 Boil 0 min 8.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 0 min 8.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 6 days 8.3%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.6 Dry Hop 6 days 8.3%
1 oz Centennial1 oz Centennial Hops Pellet 10.5 Dry Hop 6 days 8.3%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 6 days 8.3%
1 oz Rakau1 oz Rakau Hops Pellet 12 Dry Hop 6 days 8.3%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 151 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.18 20.7  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 4.81 g | 19.3 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.01 g | 32.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

Wheat: Rahr
Munich 2: Durst
Carastan: Hugh Baird

Specifics:
Ferment at 66 and raise temp to 72 on 4th day. On day 6, rack to secondary and dry hop. Let sit on dry hops at 70 degrees for 3 days. Cold crash to 32 degrees on day 4 and add silicic acid (sold as Biotin Clear) on day 5 and let sit for 2 days.

Hops: Rakau is suggested instead of experimental J-17. Also can use Galaxy, Waimea, Riwaka or Dr. Rudi.

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  • Last Updated: 2017-03-02 15:54 UTC