Date Night IPA - Simcoe Galaxy IPA - Beer Recipe - Brewer's Friend

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Date Night IPA - Simcoe Galaxy IPA

227 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Goodman
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday July 18th 2015
1.069
1.013
7.3%
160.5
7.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 20.3%
0.25 lb United Kingdom - Crystal 45L0.25 lb Crystal 45L 34 45 1.7%
1 lb German - Munich Light1 lb Munich Light 37 6 6.8%
1 lb German - Vienna1 lb Vienna 37 4 6.8%
0.75 lb Dry Malt Extract - Extra Light0.75 lb Dry Malt Extract - Extra Light 42 2.5 5.1%
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 54.2%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.7%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 3.4%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 43.18 10%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 20 min 25.55 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 15 min 23.49 10%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 10 min 15.3 10%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 9.44 10%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 200 °F 20 min 16.54 20%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Whirlpool at 200 °F 20 min 18.56 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.43 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 lb Extra Dry Malt Extract Other Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Water (5.25 gal) - Add the following:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp

Sparge Water (5.25) - Add the following:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Mash Sparge -- 153 °F 60 min
5.25 gal Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 5.08 20.3  
Mash volume with grains 6.2 24.8  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.49 g | 18 qt) 4.87 19.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.9 23.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.75 23  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes





Total Water Volume Needed = 10.5 gal
Mash Water = 5.25 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 5 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

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  • Last Updated: 2015-08-31 12:47 UTC