The Execution of All Things - Beer Recipe - Brewer's Friend

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The Execution of All Things

273 calories 28.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Happenstance Brewing Company
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)
Created: Wednesday February 27th 2013
1.082
1.021
8.1%
93.3
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb United Kingdom - Golden Promise19 lb Golden Promise 37 3 93.8%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.5%
12 oz Corn Sugar - Dextrose12 oz Corn Sugar - Dextrose 46 0.5 3.7%
324 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 First Wort 0 min 19.76 5.9%
1 oz Columbus1 oz Columbus Hops Pellet 15 First Wort 0 min 22.8 5.9%
2 oz Apollo2 oz Apollo Hops Pellet 18.5 Aroma 0 min 11.8%
1 oz Northern Brewer - Australian Galaxy1 oz Australian Galaxy Hops Pellet 14.8 Aroma 0 min 5.9%
2 oz Motueka2 oz Motueka Hops Pellet 7.2 Aroma 0 min 11.8%
2 oz Northern Brewer - Australian Galaxy2 oz Australian Galaxy Hops Pellet 14.8 Whirlpool at 212 °F 0 min 34.11 11.8%
2 oz Motueka2 oz Motueka Hops Pellet 7.2 Whirlpool at 212 °F 0 min 16.59 11.8%
2 oz Apollo2 oz Apollo Hops Pellet 18.5 Dry Hop 4 days 11.8%
2 oz Northern Brewer - Australian Galaxy2 oz Australian Galaxy Hops Pellet 14.8 Dry Hop 2 days 11.8%
2 oz Motueka2 oz Motueka Hops Pellet 7.2 Dry Hop 2 days 11.8%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1.50 tsp Gypsum Water Agt Mash 90 min.
3 lb Rice Hulls Other Mash 1 hr.
 
Yeast
Wyeast - Danish Lager 2042
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
48 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 973 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 1.8 Volumes
 
Target Water Profile
Philadelphia - Queen Lane Plant
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 24 62 21 67
0.75 Campden tablets for 15 gallons of starter water to clear out the chloramine.
1.5 tsp Gypsum added to 15 gallons of brew water for additional calcium for mashing.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Single Infusion @ 152F Infusion -- 152 °F 75 min
20 qt Vorlauf, Batch Sparge Sparge -- 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.53 34.1  
Mash volume with grains 10.09 40.4  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 3.26 g | 13.1 qt) 2.1 8.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 9.16 g | 36.7 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 6.65 26.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 6.5 26  
Total: 10.63 42.5
Equipment Profile Used: System Default
 
Notes

Double India Pale Lager

  • 3L starter built up over 3 days with an associated temp drop of 5F/day/L wort addition to ease the yeast into the lager temp range.
  • Mash at 152F for 75 minutes
  • First Wort Hops added at 180F as boil starts
  • corn sugar added with 20 to go
  • Kill the flame, let the boil die down, add the 0 min Whirlpool hops, swirl, cover and let sit for 60 minutes.
  • Add 0 min Aroma hops at 175F while chilling.

  • Pitch at 46F and ferment at 48F until the krausen falls and attenuation is around 75% (1.036 or so). Raise to 56F for a diacetyl rest.
  • Diacetyl rest at 56F for the last few days until FG is as close as you can get it.
  • Rack to secondary and coast into a lager temp of 36F in 5F increments (56-51-46-41-36). Lager for 8 weeks.

  • Once lagering has finished, raise temp to 68F and dry hop for 4 days (two 2 day stage dry hop).
  • Prime, bottle and let sit for 3 weeks at 68F.

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  • Last Updated: 2014-02-12 17:02 UTC