Blind Pig Clone - Beer Recipe - Brewer's Friend

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Blind Pig Clone

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Vinnie Cilurzo
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday February 8th 2017
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb US - Pale 2-Row13 lb Pale 2-Row 37 1.8 90.8%
9 oz American - Caramel / Crystal 40L9 oz Caramel / Crystal 40L 34 40 3.9%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.2%
229 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Columbus7 g Columbus Hops Pellet 15 Boil at 202 °F 60 min 13.15 4%
14 g Chinook14 g Chinook Hops Pellet 13 Boil at 202 °F 60 min 22.8 8%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Boil at 202 °F 30 min 8.37 8%
21 g Cascade21 g Cascade Hops Pellet 7 Hop Stand at 180 °F 15 min 2.03 12%
21 g Amarillo21 g Amarillo Hops Pellet 8.6 Hop Stand at 180 °F 15 min 2.5 12%
21 g Centennial21 g Centennial Hops Pellet 8.3 Hop Stand at 180 °F 15 min 2.41 12%
21 g Chinook21 g Chinook Hops Pellet 13 Hop Stand at 180 °F 15 min 3.77 12%
21 g Cascade21 g Cascade Hops Pellet 7 Dry Hop 10 days 12%
14 g Amarillo14 g Amarillo Hops Pellet 8.6 Dry Hop 10 days 8%
21 g Columbus21 g Columbus Hops Pellet 15 Dry Hop 10 days 12%
175 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2-2.5 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Single Infusion Infusion 162 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.65 18.6  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume 5.39 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.8 g | 35.2 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.7 g | 22.8 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Estimated amount in fermentor 6.39 25.6  
Total: 10.04 40.2
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

1.The day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

MFG Date: //__
Starter: __ gm DME / __ L (per MrMalty.com)

  1. Apply Ice Bath until Temperature reaches ~70F.
  2. Squeeze 1 packet of WLP001 into DME Solution.
  3. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.5 gallons for 1.3lb/qt ratio.

  4. Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.

    pH: ______

  5. STRIKE WATER: 164F.
  6. Add Grains @ 162F.
  7. Allow Temperature to fall to 152/153F prior to closing lid.
  8. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  9. Add 5L of Boiling Water at the end of Mash and stir into solution
  10. Begin Vorlauf!

    SPARGE

  11. Heat 7gal of Water to 180F. Add to Sparge Vessel.
  12. Recirculate 4 times (or until clear running's) prior to collecting wort.
  13. Attempt to Sparge over ~30 minutes, collect 8 gal into boil kettle.

    BOIL

  14. Check Pre-Boil Gravity (goal: 1.044) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  15. Adjust Gravity to Goal (1.044)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  16. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  17. Boil for 90 minutes (goal OG: 1.057)
  18. Add Hops @ 75 minutes.
  19. Add Amarillo Hops @ 30 minutes.
  20. Add Whirlfloc @ 5 minutes.
  21. HOP STAND At Flameout: cool wort to 190F and remove Wort Chiller. Add "0 min Hops" (Cascade, Amarillo, Centennial, Simcoe) to Hot Wort, stir into solution, and allow to "soak" for 15 minutes (with Lid on Kettle). Stir every 5 minutes, then Check Final Temperature! ______F

  22. Chill wort rapidly to ~70F after completion of Hop Stand.
  23. Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
  24. Run-off wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  25. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  26. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 67F).

    ORIGINAL GRAVITY: ______ (goal: 1.047)

    FERMENTATION

  27. Beginning Fermentation Temp: 67F.
  28. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F.
  29. Add Hops when bubbling is near completion
  30. Keep dry hops for 10 days at Fermentation temperature (rouse Fermenter on Day #4 + Day #6)
  31. Cold Crash after 10 Days of Dry Hopping to 40F for ~24 hours before transferring to Keg

    PRIMING

    "carbonate to approximately 2.5 volumes CO2"
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  • Last Updated: 2022-08-20 02:22 UTC