Pale Ale - Operation Hop Juice CaCL 5 gal - Beer Recipe - Brewer's Friend

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Pale Ale - Operation Hop Juice CaCL 5 gal

187 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: http://www.homebrewtalk.com/f66/bee-cave-brewery-h
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday August 5th 2016
1.057
1.012
5.9%
58.0
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 61.5%
2 lb American - Wheat2 lb Wheat 38 1.8 15.4%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 15.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 15 min 18.75 10%
1 oz Magnum1 oz Magnum Hops Pellet 13 Boil 60 min 39.29 10%
1 oz Calypso1 oz Calypso Hops Pellet 13 Boil 0 min 10%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 20%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 0 min 10%
1 oz Calypso1 oz Calypso Hops Pellet 13 Dry Hop 3 days 10%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 20%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 10%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
0.50 tbsp Whirlfloc Fining Boil 15 min.
0.50 tbsp Yeast Nutrient Other Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
7 g Gypsum

2 g CaCL

1 g Epsom Salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Shoot for 152 pH *: 5.45 Infusion -- 167 °F 60 min
3.5 gal Collect 11 gal Sparge -- 172 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.85 g | 39.4 qt) 8.88 35.5  
Mash volume with grains (equipment estimates 10.89 g | 43.6 qt) 9.92 39.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.25 25  
Volume into fermentor 6.25 25  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

You want a high CaCl for this style. My water goes like this, and should be a safe bet if you havent tested your water:
3g CaCl
3g Gypsum
0.5 g Epsom Salts

If the pH is too high, this usually means adding acid malt (~1% of the grist for every intended .1 drop)
If the pH is too low I add chalk (which should ideally be dissolved in carbonated water first) or baking soda (which can be added directly to the mash).

https://www.reddit.com/r/Homebrewing/comments/4wbz2g/th_milkshake_inspired_beer_sort_of/

http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

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  • Last Updated: 2018-01-07 19:44 UTC