SOS Clone - Beer Recipe - Brewer's Friend

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SOS Clone

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lawons
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday April 5th 2016
1.076
1.014
8.2%
86.1
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 60.2%
12 oz German - Carapils12 oz Carapils 35 1.3 5.3%
2.50 lb German - Vienna2.5 lb Vienna 37 4 17.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
6 oz German - CaraMunich I6 oz CaraMunich I 34 39 2.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 7.1%
14.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 60 min 39.56 7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 23.42 9.3%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 5 min 23.13 27.9%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool 30 min 27.9%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 0 days 27.9%
10.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase. Infusion -- 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.74 23  
Mash volume with grains 6.79 27.2  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 2.57 10.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

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  • Last Updated: 2016-04-05 20:34 UTC