Red Cascade IPA - Beer Recipe - Brewer's Friend

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Red Cascade IPA

196 calories 16.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Red IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday May 23rd 2017
1.060
1.010
6.6%
42.5
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 78.6%
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 21.4%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Cascade0.8 oz Cascade Hops Pellet 7 Boil 60 min 20.4 12.5%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 7 Boil 20 min 20.08 20.3%
1.80 oz Cascade1.8 oz Cascade Hops Pellet 7 Boil 1 min 1.98 28.1%
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Dry Hop 7 days 39.1%
6.40 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 qt Temperature -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.9 g | 31.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

Heated strike water to ~165, but after transfer ended up around 148. Should adjust upward slightly for next batch. Added 2 quarts boiling water to bring temperature up.

Sparge water was ~185, due to a faulty thermometer.

Did not do a mashout, but the overheated sparge water compensated to a certain extent.

Did not measure pre-boil gravity.

Lost some liquid during boil due to excessive heat (boiled over).

Wort entered fermenter at ~68. OG 1.060 @ 68. Cooled down to 62 in the laundry room. Pitched yeast directly. Yeast became active after about 36 hours.

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  • Last Updated: 2017-05-23 18:57 UTC