Todd the NE Double Axeman - Beer Recipe - Brewer's Friend

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Todd the NE Double Axeman

274 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6.2 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ml
Calories: 274 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Thursday October 19th 2017
1.082
1.023
8.5%
59.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.38 lb United Kingdom - Golden Promise10.375 lb Golden Promise 37 3 54.6%
4 lb German - CaraFoam4 lb CaraFoam 37 1.8 21.1%
0.50 lb Turbinado0.5 lb Turbinado - (late boil kettle addition) 44 10 2.6%
3.63 lb American - Pale 2-Row3.625 lb Pale 2-Row 37 1.8 19.1%
0.50 lb Corn Sugar - Dextrose0.5 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 2.6%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.24 oz Hop Shots0.24 oz Hop Shots Hops Pellet 61.1 Boil 60 min 41.73 1.5%
3.50 oz Citra3.5 oz Citra Hops Pellet 13.3 Whirlpool at 212 °F 30 min 11.25 21.4%
3 oz Mosaic3 oz Mosaic Hops Pellet 9.2 Whirlpool at 212 °F 30 min 6.67 18.4%
5 oz Citra5 oz Citra Hops Pellet 13.3 Dry Hop 7 days 30.6%
4.60 oz Mosaic4.6 oz Mosaic Hops Pellet 9.2 Dry Hop 7 days 28.2%
16.34 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 696 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 5 18 214 81 0
Mash pH target = 5.30

6.7 Gallons of RO water treated for Mash
--------------------------------------------------------------
2.7 g Gypsum
7.7 g Calcium Chloride
1.3 g Epsom Salt
0.7 g Canning Salt
1.3 ml Lactic Acid

3 Gallons of RO water treated for Sparge
--------------------------------------------------------------
1.2 g Gypsum
3.5 g Calcium Chloride
0.6 g Epsom Salt
0.3 g Canning Salt
0.5 ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Mash (154 F) Infusion -- 166 °F 75 min
3 gal Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6.44 25.8  
Hops absorption losses (whirlpool, hop stand) -0.24 -1  
Going into fermentor 6.2 24.8  
Total: 10.5 42
Equipment Profile Used: System Default
 
Notes

Add 7 ml hop Shot at 60 min. Add 1 lb sugar at 10 min with yeast nutrient.

Split whirlpool hops evenly between FO and 170F, 15 min each addition.

Dry hop schedule (day 0 = brew day):
Day 2 - 3 oz (large amount of blow off, not sure how much contact time)
Day 3 - 3.6 oz
Day 6 - 3 oz (fermentation has slowed to almost done)

Cold crash after 48 hours from last dry hop @ 50 F for a day or so

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  • Last Updated: 2017-11-07 01:47 UTC