Hose Hand - Beer Recipe - Brewer's Friend

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Hose Hand

197 calories 18.2 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: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Matt Reagor
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Wednesday August 17th 2016
1.060
1.012
6.3%
160.8
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 65.3%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 16.3%
1 lb German - Carapils1 lb Carapils 35 1.3 8.2%
0.75 lb American - Caramel / Crystal 20L0.75 lb Caramel / Crystal 20L 35 20 6.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.1%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Columbus0.6 oz Columbus Hops Pellet 15 Boil 60 min 32.77 7%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 212 °F 10 min 29.96 23.3%
4 oz Galaxy4 oz Galaxy Hops Pellet 14.25 Whirlpool at 212 °F 10 min 77.62 46.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Whirlpool at 212 °F 10 min 20.43 11.6%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 11.6%
8.60 oz / $ 0.00
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.375 qt Sparge -- 152 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.29 g | 29.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.76 23.1  
Hops absorption losses (whirlpool, hop stand) -0.26 -1.1  
Going into fermentor 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Fermented at 62F for two days, brought up to 67F for five days, then up to 72 for 2 days.

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  • Last Updated: 2016-08-17 22:21 UTC