OK Memaw NE IPA - Beer Recipe - Brewer's Friend

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OK Memaw NE IPA

228 calories 27.1 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 16oz)
Carbs: 27.1 g (Per 16oz)
Created: Sunday February 26th 2017
1.068
1.022
6.1%
20.0
11.6
5.4
1.76
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 72.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 12.1%
0.45 lb German - CaraFoam0.45 lb CaraFoam 37 1.8 3.6%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L $ 0.11 / oz
$ 1.76 		35.4 60 8.1%
7 oz German - Pale Wheat7 oz Pale Wheat 39 1.5 3.5%
12.39 lbs / $ 1.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.73 oz Citra2.73 oz Citra Hops Pellet 11 Boil 5 min 19.95 27.3%
2.73 oz Citra2.73 oz Citra Hops Pellet 11 Dry Hop 2 days 27.3%
2.73 oz Citra2.73 oz Citra Hops Pellet 11 Dry Hop 4 days 27.3%
1.82 oz Citra1.82 oz Citra Hops Pellet 11 Dry Hop 7 days 18.2%
10.01 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.90 g Chalk Water Agt Mash 1 hr.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
1.70 g Gypsum Water Agt Mash 1 hr.
1.40 g Salt Water Agt Mash 1 hr.
1.61 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.41 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 200 90 50
5.95 gal of mash water

2 gal of sparge water

Start with 7.9 gal of water
- 4g Gypsum
- 4.5g Epson Salt
- 0.5g Table Salt (NaCl)
- 7g Calcium Chloride (dihydrate)
- 2g Chalk (CaCO3)
- 2.5g Baking Soda
- 6.39mL lactic acid



--------
WITH DISTILLED WATER
Start with 5 Gal distilled water.
- Chalk: 1.2 grams/.32 tsp
- Baking Soda: 1 gram/.23 tsp
- Gypsum: 2 grams/.75 tsp - I made the mistake of eyeballing an extra .25 tsp. I'm fairly confident in the accuracy, but take it with a grain of gypsum.
- CaCl2: 3.6 grams/1 tsp
- Epsom Salt: 1.6 grams/0.36 tsp
- Salt: 1 gram/0.17 tsp

Old target:
Ca 80
Mg 5
Na 25
Cl 130
SO4. 130
HCO3 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 162 °F 158 °F 60 min
1 gal too much sparge, use half probably. Was 2, moving to 1 Sparge 158 °F 170 °F --
Starting Mash Thickness: 1.45 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 4.49 18  
Mash volume with grains 5.48 21.9  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 3.16 g | 12.6 qt) 2.81 11.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.85 g | 23.4 qt) 5.5 22  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.3 29.2
Equipment Profile Used: System Default
 
Notes

Do a cereal mash with 10% of your malted grains and the oats.

1lb 2 row (crushed), 3 lb oats

In 2 gal of water (siphoned from your sparge water) heat oats at 135F for 5 minutes, then bring to a boil

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  • Last Updated: 2024-03-13 15:44 UTC