Hickory Dickory Hop Belgian IPA - Beer Recipe - Brewer's Friend

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Hickory Dickory Hop Belgian IPA

285 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BrewMan13
Calories: 285 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Thursday September 14th 2017
1.086
1.019
9.6%
63.8
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 58.8%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 23.5%
2 lb Canadian - Honey Malt2 lb Honey Malt 37 25 11.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 13 Boil 90 min 23.64 8.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 90 min 6.36 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 90 min 23.09 8.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 10 min 4.31 16.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 5 min 8.61 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 13 Aroma 0 min 16.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 13 Dry Hop 7 days 8.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Dry Hop 7 days 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 8.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Tablet Fining Boil 10 min.
2 tsp Gypsum Other Other 0 min.
1 tsp Calcium Chloride Other Other 0 min.
1 each Campden Tablets Other Other 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt 165*F Strike Water Temperature -- 149 °F 60 min
8 qt Infusion -- 185 °F 10 min
15.5 qt Fly Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.4 17.6  
Mash volume with grains 5.68 22.7  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.19 g | 20.8 qt) 4.28 17.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.42 g | 29.7 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.68 34.7
Equipment Profile Used: System Default
 
Notes

Add half of a tablet of Campden to your strike and sparge water
Add 1 tsp of gypsum to the mash and 1 tsp to the boil
Add 1/2 tsp of calcium chloride to mash and 1/2 tsp to boil

Mash at 149-150F for 60 minutes
Mash Out 185F 8qt for 10 minutes
Sparge slowly with 170-175F water.
Collect approx. 6.5 Gal of wort runoff
Boil for 90 minutes
Corn Sugar added 10 min left in the boil
Cool Wort to approx. 75F
5 Gal of wort for fermenter
Aerate the wort heavily
Pitch the yeast

substitute Munich dark malt for honey malt if needed

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  • Last Updated: 2018-07-12 16:00 UTC