Property Line IPA - Beer Recipe - Brewer's Friend

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Property Line IPA

204 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.083 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Lou/Cheryl
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Saturday September 23rd 2017
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OG: 1.056 FG: 1.011 ABV: 5.9% IBU: 91

1.061
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Light7 lb Dry Malt Extract - Light 42 4 82.4%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb United Kingdom - Lager1.5 lb Lager 38 1.4 17.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 35.95 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 25.17 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 53.93 12.5%
1 oz Centennial1 oz Centennial Hops Pellet 10 Aroma 5 min 5.83 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Aroma 5 min 4.08 12.5%
1 oz Columbus1 oz Columbus Hops Pellet 15 Aroma 5 min 8.75 12.5%
2 oz Columbus2 oz Columbus Hops Leaf/Whole 15 Dry Hop 0 days 25%
8 oz / $ 0.00
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 5       CO2 Level: 2.25 Volumes
 
Target Water Profile
3687
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 8 13 25 59 30
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4.37 g | 17.5 qt) 3.64 14.6  
Mash volume with grains (equipment estimates 4.37 g | 17.5 qt) 3.76 15.1  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 4.73 g | 18.9 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 3 12  
Top off amount 2.5 10  
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: 6.14 24.6
Equipment Profile Used: System Default
 
Notes

Yeast Starter: (2 days ahead)
Break yeast packet
1-2 days later 1/2 cup of malt extract into 2 cups of water (or double this in a gallon jug).
Bring to boil - simmer for 10 mins. Add ΒΌ teaspoon of yeast nutrient.
Cool to 80 F - pour into sterile 2 qt. jar. Add yeast and cover with aluminum foil.
Shake as often as possible (seriously, multiple times a day!)

Wort:
Bring 3 gallons of water 160F. Add lager malt and steep for 40 mins.
Add 2.6# of DME to reach a pre-boil gravity of 1.055. Add water or extract to reach target gravity. Check gravity with refractometer.
Bring to boil and add bittering hops.
Boil for 55 mins. and then add aroma hops.
With 15 mins. Remain, add 1 tsp. of Irish Moss.
Boil for 5 mins. Then turn off heat. Add remaining DME. Stir to dissolve and begin to force cool.
Cool to 80F, and add to cool water in fermenter. Take readings.
Aerate well and pitch yeast.
Ferment for 1 week between 64-72F. Transfer to secondary and dry hop for 2 weeks.
Bottle with priming sugar. Drink in 2 weeks.

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  • Last Updated: 2019-11-02 16:38 UTC