Paper Skin IPA - Beer Recipe - Brewer's Friend

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Paper Skin IPA

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Kristian/ AHA
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday March 22nd 2017
1.070
1.017
6.9%
64.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 75%
2.83 lb American - Carapils (Dextrine Malt)2.83 lb Carapils (Dextrine Malt) 33 1.8 21.2%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 3.8%
13.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 45 min 35.35 17.4%
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 30 min 29.59 17.4%
4 oz Centennial4 oz Centennial Hops Pellet 10 Dry Hop 7 days 58%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 0 min 0 7.2%
6.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.24 gal Temperature -- 150 °F 60 min
5.24 gal Temperature -- 170 °F 15 min
2.73 gal Sparge -- 170 °F 30 min
Starting Mash Thickness: 2.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (2.7 qt/lb), your strike volume will exceeds the total water needed for the recipe (8.52 g). Reduce mash thickness to 2.55 qt/lb or increase pre-boil volume to 7.08 g.    
Strike water volume at mash thickness of 2.7 qt/lb 9 36  
Mash volume with grains 10.06 40.3  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.48 g | 29.9 qt) 6.6 26.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

DIRECTIONS
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

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  • Last Updated: 2017-04-14 21:09 UTC