ESB-IPA V2 - Beer Recipe - Brewer's Friend

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ESB-IPA V2

165 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday September 25th 2017
1.050
1.012
5.1%
79.6
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 70.6%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11.8%
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 11.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 60 min 27.98 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 45 min 25.69 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 21.51 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 4.39 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 5 days 20%
5 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.7 g | 26.8 qt) 2.3 9.2  
Mash volume with grains (equipment estimates 6.7 g | 26.8 qt) 2.5 10  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.25 21  
Going into fermentor 5.25 21  
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: 2.3 9.2
Equipment Profile Used: System Default
 
Notes

ESB-IPA

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.050
Final Gravity: 1.012
ABV: 5.06%
IBU: 79.57


Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb Rahr 2 Row
1lb Caramel10
.5lb Carapils
6lbs Liquid Amber Malt Extract
3oz Simcoe
2oz Centennial
1 Danstar Nottingham Dry Ale Yeast


Procedure:
Start with 2.5 gal tap water, add grains to cold water, heat water to 165 degrees and steep grains for 30 minutes once water temperature reaches 165 degrees
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Liquid Amber Malt Extract and return wort to boil
Add 1oz Simcoe hops and boil for 60 minutes
Add 1oz Simcoe hops and boil for 45 minutes
Add 1oz Simcoe hops and boil for 30 minutes
Add 1oz Centennial hops and boil for 5 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.050
Add Danstar Dry Ale Yeast


Fermentation:
Primary – 2 weeks at 62-68degrees
Secondary – 4 weeks at 62-68 degrees
Add 1oz Centennial hops to secondary 5-7 days prior to bottling beer
Bottle beer 5-7 days after last dry hop addition


Bottling:
6 weeks after brew date
Use .3oz of corn sugar per gallon of beer
Condition beer for 4 weeks at 62-70 degrees

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  • Last Updated: 2017-09-25 23:12 UTC