Second IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Chad Peterson
Calories: 205 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Monday January 30th 2017

Original Gravity:

1.062

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

89.9

SRM (morey):

14.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pale 2-Row8 lb Pale 2-Row	37	1.8	61.5%
3 lb	American - Victory3 lb Victory	34	28	23.1%
2 lb	American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L	35	20	15.4%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	worrior0.5 oz worrior Hops	Pellet	18.9	Boil	60 min	36.73	20%
0.50 oz	El Dorado0.5 oz El Dorado Hops	Pellet	14.9	Boil	15 min	14.37	20%
0.50 oz	El Dorado0.5 oz El Dorado Hops	Pellet	14.9	Boil	45 min	26.58	20%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	15 min	12.25	20%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	0 min		20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	worrior (Pellet)	36.73	20%
1 oz	El Dorado (Pellet)	40.95	40%
1 oz	Simcoe (Pellet)	12.25	40%
2.50 oz / $ 0.00

Yeast

- -

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med
Optimum Temp:	66 - 72 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	4.88	19.5
Mash volume with grains	5.92	23.7
Grain absorption losses	-1.63	-6.5
Remaining sparge water volume (equipment estimates 3.59 g \| 14.4 qt)	3.5	14
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.59 g \| 26.4 qt)	6.5	26
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.09	-0.4
Post boil Volume	5	20
Going into fermentor	5	20
Total:	8.38	33.5
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion Efficiency N/A

Pre-Boil: 49% 17.7 ppg

Ending Kettle: 66% 23.8 ppg

Brew House: 66% 23.8 ppg

Wort Volume:

5 Gallons

Expected 5 Gallons of fermentable wort.
Expected OG: 1.062
Actual OG: 1.062

Alcohol and Attenuation:

ABV: 6.04%

Apparent Attenuation: 74.2%
Actual FG: 1.016
Calories per 12oz 205 calories
Carbohydrates per 12oz 20.8 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Updated	Comment
2/16/2017 6:07 PM over 7 years ago	+1	Yeast Starter		2 Liters	2/20/2021 3:43 AM over 3 years ago	Yeast harvested from the cake of a second batch of the Jalepeno IPA transferred to secondary only two days prior. Yeast was mixed in 1 gallon carboy with minimal mixing/shaking for aeration. Starter was made with 2 cups of Pilsner DME and 1/8 tsp of wyeast yeast nutrient.
2/16/2017 6:15 PM over 7 years ago	+1	Pre-Boil Gravity	1.048	4.8 Gallons	2/20/2021 3:43 AM over 3 years ago	After 60 min mash was complete the temperature had dropped from 156°F at dough in to 145°F (a couple degrees hotter at bottom and cooler at the top so temp was averaged to 145°F). The runnings, even after vourloff, were very cloudy and dark brown in color. The mash absorbed a lot of water, 8-9 gallons including original dough in water, and was added in 3 stages. About 5.5 gallons was obtained before boil and a sample was sequestered to fridge to cool and take the above reading which was then thrown away instead of added back to wort because by the time it cooled down the wort was already chilled.
2/16/2017 6:19 PM over 7 years ago	+1	Boil Complete	1.062	5 Gallons	2/20/2021 3:43 AM over 3 years ago	Boil was conducted as planned with little foaming. The boil was not pushed vigorously.
2/16/2017 6:22 PM over 7 years ago	+1	Brew Day Complete	1.062	5 Gallons	2/20/2021 3:43 AM over 3 years ago	The beer was very foamy when poured into fermenter with and as a consequence it took 3-4 hours to get it in and the yeast pitched but after this the blow-off hose was attached, and apartment temperature ranged between 70°F and 72°F.
2/26/2017 9:12 PM over 7 years ago	+11	Fermentation Complete	1.016		2/20/2021 3:43 AM over 3 years ago	Temperature was 70°F when measurement was taken with cleaned and sanitized equipment (PBW and Star San)

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Last Updated: 2017-02-16 18:04 UTC

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Second IPA