NE Style "Juicy" IPA - Beer Recipe - Brewer's Friend

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NE Style "Juicy" IPA

176 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 176 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Sunday April 7th 2013
1.054
1.009
6.0%
44.5
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 87%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8.7%
0.25 lb German - Dark Munich0.25 lb Dark Munich 36 10 2.2%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 2.2%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Wakatu1 oz Wakatu Hops Pellet 7.2 Boil 30 min 16.78 16.7%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.2 Boil 15 min 8.07 16.7%
2 oz Wakatu2 oz Wakatu Hops Pellet 7.2 Whirlpool at 200 °F 0 min 19.61 33.3%
2 oz Wakatu2 oz Wakatu Hops Pellet 6.5 Dry Hop 7 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 5 min.
1 each Whirlflock Tablet Fining Boil 5 min.
3 each Lemon Zest Spice Boil --
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
50:50 RO:CF mash with 1 tsp CaCl2. 6.0 grams Citric Acid to bring mash pH to 5.3. Sparge with pure RO water.

Postbrew note: Mash was at pH 5.1, in the future add the Citric acid in doses, wait 15 minutes and recheck pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.44 qt 13.44 qts of 167 Deg f water Infusion -- 154 °F 60 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 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume 5.09 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.43 g | 21.7 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 5.43 21.7  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

1 Liter yeast stir plate starter to reach approx 300 B cells, chilled for 14 days, then decanted.

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  • Last Updated: 2016-08-25 16:18 UTC