IPA - Imperial Hop Juice pH - Beer Recipe - Brewer's Friend

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IPA - Imperial Hop Juice pH

208 calories 20.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewtalk.com/f66/bee-cave-brewery-h
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Friday October 23rd 2015
1.063
1.014
6.5%
48.7
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 75%
2 lb American - Wheat2 lb Wheat 38 1.8 12.5%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 38.92 11.1%
2 oz Amarillo2 oz Amarillo Hops Pellet 7 Boil 7 min 9.76 22.2%
2 oz Citra2 oz Citra Hops Pellet 13.5 Boil 0 min 22.2%
2 oz Citra2 oz Citra Hops Pellet 13.5 Dry Hop 3 days 22.2%
2 oz Amarillo2 oz Amarillo Hops Pellet 7 Dry Hop 3 days 22.2%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
1 tbsp Whirlfloc Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Shoot for 152 pH *: 5.45 Infusion -- 167 °F 60 min
7 gal Collect 11 gal Sparge -- 172 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.94 g | 23.8 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.69 g | 34.8 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.25 41
Equipment Profile Used: System Default
 
Notes

7 g Gypsum

2 g CaCL

1 g Epsom Salt

HALF TO MASH... HALF To SPARGE

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

Add first dry hop to fermentor at end of brewday!

http://www.ezwatercalculator.com/

http://www.themadfermentationist.com/2013/11/focus-on-brewing-ph-american-pale-ale.html

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

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  • Last Updated: 2017-04-24 23:30 UTC