RIX New Eng IPA - Beer Recipe - Brewer's Friend

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RIX New Eng IPA

184 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Rick Rittenhouse
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Thursday June 15th 2017
1.056
1.011
5.8%
44.3
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb Liquid Malt Extract - Light7.2 lb Liquid Malt Extract - Light 35 4 78.3%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 10.9%
8.20 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5.4%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 First Wort 0 min 31.52 10.5%
1.50 oz Amarillo 1.5 oz Amarillo Hops Pellet 8.6 Aroma at 175 °F 0 min 15.8%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool at 175 °F 20 min 5.95 10.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool 20 min 6.87 10.5%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 10.5%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 3 days 31.6%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 10.5%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: .75 cup      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.61 g | 26.4 qt) 2.44 9.7  
Mash volume with grains (equipment estimates 6.61 g | 26.4 qt) 2.52 10.1  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.69 2.8  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.44 9.7
Equipment Profile Used: System Default
 
Notes

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Add the malt extracts and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated. The first wort hops are added to the kettle just after the malt extract is dissolved but before bringing to a boil. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation. The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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  • Last Updated: 2017-06-15 20:16 UTC