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Awesome Recipe

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 45 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday April 13th 2017
1.057
1.016
5.4%
43.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 56%
4 lb American - Carapils (Dextrine Malt)4 lb Carapils (Dextrine Malt) 33 1.8 32%
1 lb American - White Wheat1 lb White Wheat 40 2.8 8%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g Warrior12.5 g Warrior Hops Pellet 14.3 Boil 50 min 21.01 5%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 9.02 Boil 30 min 3.64 1.7%
0.15 oz Amarillo0.15 oz Amarillo Hops Pellet 9.8 Boil 30 min 3.96 1.7%
0.15 oz US Denali 062770.15 oz US Denali 06277 Hops Pellet 13.9 Boil 30 min 5.61 1.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 9.02 Whirlpool at 200 °F 25 min 2.46 11.3%
1 oz Amarillo1 oz Amarillo Hops Pellet 9.8 Whirlpool at 200 °F 25 min 2.67 11.3%
1 oz US Denali 062771 oz US Denali 06277 Hops Pellet 13.9 Whirlpool at 200 °F 25 min 3.79 11.3%
0.15 oz El Dorado0.15 oz El Dorado Hops Pellet 9.02 Dry Hop 0 days 1.7%
0.15 oz Amarillo0.15 oz Amarillo Hops Pellet 9.8 Dry Hop 0 days 1.7%
0.15 oz US Denali 062770.15 oz US Denali 06277 Hops Pellet 13.9 Dry Hop 0 days 1.7%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 9.02 Dry Hop 3 days 5.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 9.8 Dry Hop 3 days 5.7%
1 oz US Denali 062771 oz US Denali 06277 Hops Pellet 13.9 Dry Hop 3 days 11.3%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 9.02 Dry Hop 0 days 5.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 9.8 Dry Hop 0 days 5.7%
1 oz US Denali 062771 oz US Denali 06277 Hops Pellet 13.9 Dry Hop 0 days 11.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 13.4 Dry Hop 0 days 5.7%
8.84 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
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Made with Deer Park Spring water

1.6g Gypsum and 3.6g Calc Chloride added to mash water of 6 gallons.

4g of Lactic Acid 88% added to target 5.35 mash PH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 157 °F 60 min
Starting Mash Thickness: 1.923 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.92 qt/lb 6.01 24  
Mash volume with grains 7.01 28  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 2.57 g | 10.3 qt) 2.3 9.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.77 g | 27.1 qt) 6.5 26  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.5 22  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Used PVPP with this one.

2-3 cold crash, then PVPP, then 3 days longer at 32 degrees.

From here: https://www.homebrewersassociation.org/forum/index.php?topic=2022.0

Skyler,
I have been using polyclar for some time now and this is what I've found.

PC will pull yeast down with it so you would need to add yeast to bottle condition.
PC works best with cold beer. 32deg/F or less (I like 29deg)
PC "dissolves" best in 140deg/F water, then let it sit for a while. I use 1 tbs for 5 gallons dissolved in 2 oz of sterile water.
It will strip color and some flavor from red wine and beer if you use too much (Like the whole 2oz package).
Once the beer is in the keg you're good to hop, but you may get additional haze from the hop oils.

Here's what I do
After 1 week in secondary (or when its done), cold crash for a week (29 deg/F) to drop as much of the yeast and haze out as possible.
Add polyclar, mixing gently (don't splash).
Wait at least 3 days, longer can't hurt.
Rack to keg being careful not to get much of the lees into the keg.
Or wait 1 hr then filter.
Force carb as usual.
Wait 24 hrs, allowing temp to rise to serving temp, then draw a pint and toss.
You should have clear beer after that.

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  • Last Updated: 2017-04-30 18:29 UTC