House IPA - Beer Recipe - Brewer's Friend

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House IPA

169 calories 18.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Let's Brew
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Saturday March 16th 2013
1.051
1.014
4.8%
65.2
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Light7 lb Liquid Malt Extract - Light 35 4 82.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 11.8%
0.50 lb American - Victory0.5 lb Victory 34 28 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Cascade2.5 oz Cascade Hops Leaf/Whole 8.3 Boil 60 min 49.69 50%
0.75 oz Cascade0.75 oz Cascade Hops Leaf/Whole 8.3 Boil 30 min 11.46 15%
0.75 oz Cascade0.75 oz Cascade Hops Leaf/Whole 8.3 Boil 7 min 4 15%
1 oz Citra1 oz Citra Hops Leaf/Whole 13.8 Dry Hop 14 days 20%
5 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 197 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: .75 cup      
 
Target Water Profile
Bull Run Watershed
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
2 1 2 10 1 9
Bull Run Water Supply Water is first disinfected with chlorine, entering the
system at about 2 parts per million (ppm). At the end of the disinfection process, sodium hydroxide (NaOH) and ammonium hydroxide (NH4OH) are added to the water. Sodium hydroxide (at a dose of
3.5 to 5.0 ppm) is added to raise the pH slightly(approximately 1 pH unit). This helps prevent corrosion of household plumbing and lowers the amount of lead and copper that can leach into the
water. Ammonium hydroxide (aqueous ammonia) is added (at a dose of about 0.35 ppm as NH3-N) to form a long-lasting chloramine disinfectant residual.
Chlorine and ammonia are used in a ratio by weight of approximately 4.9 to 1.ply
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.3 qt Boil Kettle Decoction -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.74 g | 27 qt) 3.09 12.4  
Mash volume with grains (equipment estimates 6.74 g | 27 qt) 3.21 12.9  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.09 12.4
Equipment Profile Used: System Default
 
Notes

Requires "2" vials of yeast to obtain required cell count for proper fermentation.

Strike water for mash should be 168.5 degrees.

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  • Last Updated: 2015-01-04 22:09 UTC