3 bbl NE IPA - Beer Recipe - Brewer's Friend

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3 bbl NE IPA

193 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 130 gallons (fermentor volume)
Pre Boil Size: 115 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday December 1st 2016
1.059
1.011
6.3%
31.7
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb American - Pale 2-Row150 lb Pale 2-Row 37 1.8 56.2%
30 lb American - Vienna30 lb Vienna 35 4 11.2%
30 lb American - Carapils (Dextrine Malt)30 lb Carapils (Dextrine Malt) 33 1.8 11.2%
15 lb Flaked Wheat15 lb Flaked Wheat 34 2 5.6%
10 lb Flaked Oats10 lb Flaked Oats 33 2.2 3.7%
30 lb German - Bohemian Pilsner30 lb Bohemian Pilsner 38 1.9 11.2%
2 lb Wheat Flour2 lb Wheat Flour 0 0 0.7%
267 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Apollo12 oz Apollo Hops Pellet 18 Boil 60 min 27.21 10.3%
30 oz CItra, Mosaic, El Do30 oz CItra, Mosaic, El Do Hops Pellet 11 Boil 0 min 25.9%
44 oz Citra, Mosaic44 oz Citra, Mosaic Hops Pellet 11 Whirlpool at 180 °F 30 min 2.79 37.9%
30 oz All remaining El Do and Azacca30 oz All remaining El Do and Azacca Hops Pellet 10 Whirlpool at 180 °F 30 min 1.73 25.9%
116 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 25 120 70 100
100 Cal Chloride
40 Gypsum
20 Baking Soda

Try to land around 5.4 Ph. You may need to use 10-15 ml of Lactic but I will leave that up to you. Definitely don't add premash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 164F Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 135.85 gal (543.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 123.85 gal (495.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 104.8 gal (419.19 qt) 83.44 333.8  
Strike water volume at mash thickness of 1.25 qt/lb 83.44 333.8  
Mash volume with grains 104.8 419.2  
Grain absorption losses -33.38 -133.5  
Remaining sparge water volume (equipment estimates 86.04 g | 344.2 qt) 65.19 260.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 135.85 g | 543.4 qt) 115 460  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.58 -6.3  
Post boil Volume 132.78 531.1  
Hops absorption losses (whirlpool, hop stand) -2.78 -11.1  
Going into fermentor 130 520  
Total: 148.63 594.5
Equipment Profile Used: System Default
 
Notes

Go with a slight underpitch on the yeast and do not add clarity ferm. I would really like to avoid this one krausening out so add the maximu allowable Ferm Cap. We are also doing a concentrated boil. only collect to about 115-120 gallons in the kettle. After a 60 min boil, add flameout hops and then do a long, hard whirlpool while topping off with cold groundwater. If we need ice I will go get it. The goal is to get it down to 180F or less. This is essential for this type of IPA. Let rest for at least 30mins after adding whirlpool hops and transfer to fermentor.

The 30lbs of pilsner references that entire open bag sitting up top. If its a bit more or less that's fine. Just add the whole bag.

It seems adding wheat flour to the mash is the way to go. Its only 2lbs so I don't think that will stick us. Regardless you might want to use some rice hulls.

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  • Last Updated: 2017-04-04 05:21 UTC