Hop Stoopid Clone - Beer Recipe - Brewer's Friend

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Hop Stoopid Clone

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 63.3% (brew house)
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Friday September 2nd 2016
1.068
1.019
6.5%
131.2
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 95%
0.50 lb American - Victory0.5 lb Victory 34 28 3%
0.35 lb American - Aromatic Malt0.35 lb Aromatic Malt 35 20 2.1%
16.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 15.1 Boil 90 min 51.39 16.3%
1.50 oz Magnum1.5 oz Magnum Hops Pellet 13.3 Boil 60 min 63.47 24.4%
0.65 oz Cascade0.65 oz Cascade Hops Pellet 6.9 Boil 12 min 5.98 10.6%
0.65 oz Chinook0.65 oz Chinook Hops Pellet 11.9 Boil 12 min 10.32 10.6%
1.30 oz Simcoe1.3 oz Simcoe Hops Pellet 12.7 Boil 0 min 21.1%
0.60 oz Columbus0.6 oz Columbus Hops Pellet 15 Dry Hop 7 days 9.8%
0.30 oz Simcoe0.3 oz Simcoe Hops Pellet 12.9 Dry Hop 7 days 4.9%
0.15 oz Chinook0.15 oz Chinook Hops Pellet 11.9 Dry Hop 7 days 2.4%
6.15 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
25mg CaSO4 added to mash
9.5mg CaSO4 added to boil (90 min)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.3 gal Probably actually yield 6.05 Wart (-.25) Temperature -- 152 °F 60 min
1.2 gal Sparge -- 168 °F 30 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 6.32 25.3  
Mash volume with grains 7.67 30.7  
Grain absorption losses -2.11 -8.4  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 3.29 13.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.19 g | 32.8 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.75 23  
Going into fermentor 5.75 23  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

Yeast substitution:
WYEAST 1028: London Ale Yeast

-Mash grains at 152 deg F for 60 minutes
-Batch sparge at 168 deg F
-Bring to a rolling boil for 90 minutes, and add hops at specified intervals from end of boil
-Chill wort to 67 deg F and pitch yeast
-Allow primary fermentation to continue for 4 weeks
-Keg at 2.5 volumes CO2 or bottle condition with 4 oz corn sugar

Pre boil gravity: 1.048
OG: 1.060
FG: 1.016
ABV: 5.78

Clone Targets:
Recipe 5 Gallons
14lb Pale 2-Row Malt
.5lb Briess Victory Malt
.35lb Castle Aromatic Malt
Boil Time: 90 Minutes
OG: 1.072 - 1.074
FG: 1.012 - 1.014
SRM: 5
IBU: 38????
ABV: 7.5% - 8%
Brewhouse Efficiency: 70%

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  • Last Updated: 2016-09-25 02:41 UTC