#19 trIPAl - Beer Recipe - Brewer's Friend

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#19 trIPAl

259 calories 26.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.136 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Jason McNair
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Friday November 13th 2015
1.078
1.019
7.7%
111.7
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 57.1%
3 lb Dry Malt Extract - Pilsen3 lb Dry Malt Extract - Pilsen 42 2 28.6%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 2.4%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.4%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 4.8%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Calypso1 oz Calypso Hops Pellet 15.4 Boil 60 min 25.67 12.5%
2 oz Citra2 oz Citra Hops Pellet 12.6 Boil 45 min 38.56 25%
2 oz Citra2 oz Citra Hops Pellet 13 Boil 30 min 33.3 25%
1 oz Calypso1 oz Calypso Hops Pellet 15.4 Boil 15 min 12.74 12.5%
2 oz German Hull Melon2 oz German Hull Melon Hops Pellet 5 Boil 2 min 1.41 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Wyeast - Trappist Blend 3789
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 qt Infusion -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.43 g | 25.7 qt) 2.38 9.5  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 2.46 9.9  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.74 3  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 2.38 9.5
Equipment Profile Used: System Default
 
Notes

Did the steeping of grains by 1 qt to 1lb if grains. Added grain and brought just to a boil and then covered and let sit. Brought 1 gal filtered water to near boil and added DME (6lbs at first, then 3more after getting closer to boil again). Took around 25 minutes of steeping before water was boiling. Poured 1 gal of water plus 1 qt that was saturating the grains and poured through grains 2x. Brought back to a boil and started the clock with the first hop addition (60min). Calypso 1oz to start. Citra 2oz at 45 and 30. Another shot of Calypso at 15. Added the sugar and irish moss at 10. Last hop add of German Hull Melon at 2 minutes.

To get the wort down, I tried to put in the sink with cold water (initial some ice). Once the water was warm, I refilled with cold. Did this for 15 min or so. Then to wort chiller and added 3 gal of almost frozen spring water.

Chilled to 67 and pitched yeast. OG was around 1.076. Lower than I wanted since I added .5gal too much water (than I intended)

Started 8:45 ended 11:45, all in.
Difficulty starting to ferment (3rd day). Moved to warmer room and shook it up and then it took off. Had to create a blow off system since it was foaming so much.

1 week transferred to secondary, no issue. FG was down to 1.010! Not sure how but the yeast apparently were hungry. THis puts the ABV closer to 8.5 and drops the IBU probably below 100.

Another week plus (11/30/15) bottled. Tasted as expected - Belgian round malty flavors, yeasty (very cloudy as well), but with a bit of bitterness all around. Not quite the 100 range bitterness, but that's probably due to the high malt flavors and the high ABV fire. Could be a good balance.

Used 5.5g of corn sugar for a slightly higher carbonation rate. Hoping for more of the seltzer-ish fine effervescence.

Should probably wait until after the new year to test and early Feb for release.....

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  • Last Updated: 2016-07-28 03:05 UTC