May IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

May IPA

237 calories 26 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Chris Day
Calories: 237 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Saturday October 1st 2016
1.071
1.020
6.6%
75.3
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb American - Pale 2-Row6.5 lb Pale 2-Row 37 1.8 68.4%
0.25 lb American - Caramel / Crystal 10L0.25 lb Caramel / Crystal 10L 35 10 2.6%
0.75 lb German - CaraFoam0.75 lb CaraFoam 37 1.8 7.9%
2 lb United Kingdom - Maris Otter Pale2 lb Maris Otter Pale 38 3.75 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Galaxy0.2 oz Galaxy Hops Pellet 14.25 First Wort 0 min 19.34 10%
0.80 oz Galaxy0.8 oz Galaxy Hops Pellet 14.25 Whirlpool 0 min 28.46 40%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 2 min 27.46 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal strike @ 164 Sparge -- 150 °F 75 min
3 gal strike @ 200 Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.97 11.9  
Mash volume with grains 3.73 14.9  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 2.47 9.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 3.07 12.3  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Going into fermentor 3 12  
Total: 5.44 21.8
Equipment Profile Used: System Default
 
Notes

When gravity reached 1.012, temp was increased to 70 deg for a diacetyl rest and dry hopped.


Cold crash 3 days @ 34 deg.

results: Not hoppy enough. Dont use marris otter next time. use different yeast and new fermentation bucket.

Last Updated and Sharing
 
684
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-05 18:23 UTC