Luke Skyhopper, 10 gal - Beer Recipe - Brewer's Friend

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Luke Skyhopper, 10 gal

164 calories 18 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14.15 gallons
Post Boil Size: 12.25 gallons
Pre Boil Gravity: 10.7 °P (recipe based estimate)
Post Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 78% (brew house)
Source: aboman
Calories: 164 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Saturday April 30th 2016
12.3 °P
3.5 °P
4.7%
39.8
3.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb US - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 66.9%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 21.4%
2 lb American - White Wheat2 lb White Wheat 40 2.8 10.7%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1%
18.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 30 min 14.85 12.2%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 10 min 9.34 16.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.7 Boil 10 min 15.62 16.3%
2.25 oz Cascade2.25 oz Cascade Hops Pellet 7 Hop Stand at 210 °F 30 min 18.4%
2.25 oz Citra2.25 oz Citra Hops Pellet 14.5 Hop Stand at 210 °F 30 min 18.4%
2.25 oz Mosaic2.25 oz Mosaic Hops Pellet 11.7 Hop Stand at 210 °F 30 min 18.4%
12.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 384 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 25 180 125 0
http://scottjanish.com/chasing-mouthfeel-softness/
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal dough in. Sparge -- 157 °F 60 min
5 gal 39 quarts total. 1st batch Sparge -- 168 °F 10 min
4.7 gal 2nd batch w/ remaining water -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.96 gal (51.84 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.96 gal (3.84 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.01 28  
Mash volume with grains 8.5 34  
Grain absorption losses -2.34 -9.3  
Remaining sparge water volume (equipment estimates 8.54 g | 34.2 qt) 9.73 38.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.96 g | 51.8 qt) 14.15 56.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume (equipment estimates 11.25 g | 45 qt) 12.25 49  
Hops absorption losses (whirlpool, hop stand) -0.25 -1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12 g | 48 qt) 11 44  
Total: 16.74 66.9
Equipment Profile Used: System Default
 
Notes



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  • Last Updated: 2023-05-07 15:39 UTC