(2016-05-09) 3rd Sheet IPA - Beer Recipe - Brewer's Friend

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(2016-05-09) 3rd Sheet IPA

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brady Smith
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday May 6th 2016
1.068
1.016
6.8%
67.1
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 90.6%
10 oz American - Special Roast10 oz Special Roast 33 50 4.7%
10 oz United Kingdom - Crystal 60L10 oz Crystal 60L 34 60 4.7%
212 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Mash 0 min 1.77 6.3%
1 oz Magnum1 oz Magnum Hops Pellet 13 Boil 60 min 46.28 12.5%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 6.84 6.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 5.39 6.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.23 6.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.55 12.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Whirlpool at 140 °F 0 min 25%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Dry Hop 10 days 25%
8 oz / $ 0.00
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
2 Vials WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
165 18 5 55 300 129
TSA: 3tsp gypsum, 1.7tsp epsom, 1tsp CaCl, 1.6tsp chalk, 0.4 tsp b-soda

1tsp lactic acid in mash & boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sacc Rest 1 Infusion -- 150 °F 60 min
Sacc Rest 2 Temperature -- 155 °F 20 min
Mash-Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.8 23.2  
Mash volume with grains 6.84 27.4  
Grain absorption losses -1.66 -6.6  
Hops absorption losses (mash) -0.02 -0.1  
Remaining sparge water volume (equipment estimates 3.71 g | 14.8 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.93 39.7
Equipment Profile Used: System Default
 
Notes

2nd Place in BJCP Category 14
2013 Indiana State Fair Brewers Cup



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  • Last Updated: 2016-05-17 12:32 UTC