Jamie's IPA - Beer Recipe - Brewer's Friend

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Jamie's IPA

226 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Newk
Calories: 226 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Sunday May 28th 2017
1.067
1.024
5.7%
52.8
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 35.7%
4 lb United Kingdom - Golden Promise4 lb Golden Promise 37 3 28.6%
3 lb American - Munich - Light 10L3 lb Munich - Light 10L 33 10 21.4%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.1%
1 lb Maltodextrin1 lb Maltodextrin - (late boil kettle addition) 39 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Amarillo1.5 oz Amarillo Hops Pellet 8.6 First Wort 0 min 50.28 18.8%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Boil 1 min 2.52 18.8%
1.50 oz Summit1.5 oz Summit Hops Pellet 18.5 Boil 0 min 18.8%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 18.5 Boil 0 min 18.8%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 6.3%
0.50 oz Summit0.5 oz Summit Hops Pellet 18.5 Dry Hop 5 days 6.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop 5 days 6.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 18.5 Dry Hop 5 days 6.3%
8 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.14 g | 16.6 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.14 g | 28.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.88 35.5
Equipment Profile Used: System Default
 
Notes

Maltodextrin at 15 minutes. Whirfloc at 12. Cold crash to 55 after 2 weeks for 1 week. Bring temp back up to 67 for 3 days. Dry hop for 5 days. Keg.

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  • Last Updated: 2017-05-31 02:41 UTC