Young and Easty IPA - Beer Recipe - Brewer's Friend

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Young and Easty IPA

247 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Tuesday August 16th 2016
1.075
1.013
8.2%
0.0
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 67.1%
0.65 lb United Kingdom - Carastan (30/37)0.65 lb Carastan (30/37) 35 34 4.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 6.7%
3.25 lb United Kingdom - Pale 2-Row3.25 lb Pale 2-Row 38 2.5 21.8%
14.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 165 °F 0 min 21.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool 0 min 8.7%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Whirlpool 0 min 6.5%
0.75 oz Apollo0.75 oz Apollo Hops Pellet 20 Whirlpool 0 min 6.5%
0.75 oz Comet0.75 oz Comet Hops Pellet 11 Whirlpool 0 min 6.5%
1.50 oz Simcoe1.5 oz Simcoe Hops Leaf/Whole 12.7 Dry Hop 8 days 13%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Dry Hop 8 days 8.7%
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Dry Hop 8 days 8.7%
1.25 oz Apollo1.25 oz Apollo Hops Leaf/Whole 20 Dry Hop 8 days 10.9%
1 oz Comet1 oz Comet Hops Leaf/Whole 11 Dry Hop 8 days 8.7%
11.50 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.08 24.3  
Mash volume with grains 7.19 28.8  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 3.05 g | 12.2 qt) 3.33 13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.22 g | 28.9 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.72 22.9  
Hops absorption losses (whirlpool, hop stand) -0.22 -0.9  
Going into fermentor 5.5 22  
Total: 9.41 37.7
Equipment Profile Used: System Default
 
Notes

Brewed 8/20
Secondary 8/29
Ferment at 63 degrees
Split the whirlpool hops; adding half at flameout. The other half once down to 165F.
Dry Hop in Two stages - 4 days each, split the dry hops in half also. Add the first half to primary. Stage one 8/29. Short .5 centennial, switching 1.0, increasing Apollo by .5.

10 day fermentation (63-64F at first, then ramp up to 68-70F once fermenation slows.
8 day, 2 stage dryhop in primary at 68-70F.
Rack to secondary and 4 day cold condition in the secondary at roughly 39F (basically refrigeration).
Force carb and drink 3-4 days later, or bottle and drink 1.5 to 2 weeks after priming.

Original Plan 13.25 UK Pearl
.65 CaraMalt
1 corn sugar/dextrose

10ml syring HopShot@90 minutes
2.50 oz. Simcoe pellets @ 180 F Whirlpool
1.00 oz. Centennial pellets @ 180 F Whirlpool
0.75 oz. Columbus pellets @ 180 F Whirlpool
0.75 oz. Comet pellets @ 180 F Whirlpool
0.75 oz. Apollo pellets @ 180 F Whirlpool
1.50 oz. Simcoe pellets @ 8 day, Two-Stage Dry Hop
1.50 oz. Centennial pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Columbus pellets @ 8 day, Two-Stage Dry Hop
1.00 oz. Comet pellets @ 8 day, Two-Stage Dry Hop
0.75 oz. Apollo pellets @ 8 day, Two-Stage Dry Hop

So I took the brewery worksheet figures (referenced with the red circle), scaled them down, and plugged it into Greg Noonan's Vermont Pub & Brewery's Water Witch: https://byo.com/resources/brewwater

As you can see, the layout of this calculator looks incredibly similar to the snapshot of the brew sheet.

Here are the results for 6 gallons: (Keep in mind, the Alchemist reportedly uses "Plaster of Paris" instead of Gypsum. Also, homebrewer lactic acid is typically 88% strength vs. the 85% version shown here).

________________

I supplied two different results (in color). Notice the difference when using Calcium Sulfate Anhydrous (Plaster of Paris) vs. Calcium Sulfate Dihydrate (Gypsum) that must be used to hit 750 mg/L.

The information when whittled down, lines up... 6 gallons, approx. 21.6 grams plaster of paris, 1.2, grams calcium chloride, and then adjust mash pH to 5.1-5.3 with lactic acid.

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  • Last Updated: 2016-08-29 19:02 UTC