Hop Hammer - Beer Recipe - Brewer's Friend

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Hop Hammer

269 calories 22.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.74 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HBA - Vinnie Cilurzo-Russian River
Calories: 269 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Thursday June 1st 2017
1.082
1.013
9.0%
214.2
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30.50 lb American - Pale 2-Row30.5 lb Pale 2-Row 37 1.8 85.9%
3 lb Corn Sugar - Dextrose3 lb Corn Sugar - Dextrose 46 0.5 8.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 2.8%
1 lb Pale Wheat (CA)1 lb Pale Wheat (CA) 35.8 2 2.8%
35.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Warrior4 oz Warrior Hops Pellet 15 Boil 90 min 83.51 12.5%
4 oz Chinook4 oz Chinook Hops Pellet 13 Boil 90 min 72.37 12.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 45 min 30.34 6.3%
2 oz Columbus2 oz Columbus Hops Pellet 14 Boil 30 min 28 6.3%
4.50 oz Centennial4.5 oz Centennial Hops Pellet 9 Boil 0 min 14.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 0 min 6.3%
6.50 oz Columbus6.5 oz Columbus Hops Pellet 14 Dry Hop 7 days 20.3%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 9 Dry Hop 7 days 10.9%
3.50 oz Simcoe3.5 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 10.9%
32 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:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 449 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.94 gal (59.78 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.94 gal (11.78 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.33 gal (57.33 qt). Suggest reducing strike water volume to 9.48 gal (37.92 qt) and adding 2.33 gal (9.33 qt) sparge/top-off. 11.81 47.3  
Strike water volume at mash thickness of 1.5 qt/lb 11.81 47.3  
Mash volume with grains 14.33 57.3  
Grain absorption losses -3.94 -15.8  
Remaining sparge water volume (equipment estimates 7.01 g | 28.1 qt) 5.81 23.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.31 1.2  
Pre boil volume (equipment estimates 14.94 g | 59.8 qt) 13.74 55  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.69 -2.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.62 70.5
Equipment Profile Used: System Default
 
Notes

Mash grains at 150°F (66°C).
Use 15 grams of properly rehydrated dry yeast, 3 liquid yeast packages, or make an appropriate starter. Ferment at 67°F (19°C), slowly raising the temperature to 70°F (21°C) as the fermentation begins to slow.

As soon as the bulk of the yeast begins to drop, transfer the beer to a second fermenter and add the dry hops. The pellets should break up and eventually settle to the bottom of the fermenter. This might take a few days, so don’t panic. Let the beer sit on the hops for another 7 days, approximately 7 to 10 days total.

When finished, carbonate the beer to approximately 2 to 2.5 volumes.

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  • Last Updated: 2017-06-01 03:49 UTC