Ex Novo BWA (NE IIIPA) - Beer Recipe - Brewer's Friend

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Ex Novo BWA (NE IIIPA)

355 calories 35.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Joel Gregory
Calories: 355 calories (Per 12oz)
Carbs: 35.8 g (Per 12oz)
Created: Wednesday November 8th 2017
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OG: 1.083 FG: 1.013 ABV: 9.2% IBU: 93

1.106
1.026
10.5%
101.6
6.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 42.8%
9.50 lb German - Bohemian Pilsner9.5 lb Bohemian Pilsner 38 1.9 42.8%
1 lb Cane Sugar1 lb Cane Sugar 46 0 4.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4.5%
1 lb Munich - Light 10L1 lb Munich - Light 10L 33 10 4.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 0.8%
22.19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Pacific Jade0.1 oz Pacific Jade Hops Pellet 13 Boil 60 min 3.02 0.7%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 15 min 18.08 6.6%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 200 °F 30 min 27.46 13.2%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 200 °F 30 min 21.22 13.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Whirlpool at 200 °F 30 min 15.6 6.6%
1 oz Pacific Jade1 oz Pacific Jade Hops Pellet 13 Whirlpool at 200 °F 30 min 16.23 6.6%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 2 days 13.2%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 2 days 6.6%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 2 days 6.6%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 5 days 26.5%
15.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A04 Barbarian
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 854 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Hainaut (Saison)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
132 19 7 135 60 220
Add 4g gypsum, and 9g CaCl for 2:1 Cl:SO4 ratio
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt @ 161 (++) Infusion -- 145 °F 60 min
2.5 qt @ boiling Infusion -- 154 °F 30 min
8 qt slow sparge out @ boiling Sparge -- 168 °F 45 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 5.3 21.2  
Mash volume with grains 6.99 28  
Grain absorption losses -2.65 -10.6  
Remaining sparge water volume (equipment estimates 6.04 g | 24.2 qt) 5.03 20.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 8.52 g | 34.1 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.23 24.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6 24  
Total: 10.32 41.3
Equipment Profile Used: System Default
 
Notes

2 stage starter - 2L then 6L for 800b cells.
Use yeast nutrients in the starter and end of boil.
Oxygenate at 12h into fermentation? Vs add aerated DME wort?
Start fermentation low, 63deg x 24h then ramp to 68 over 3d.
Rouse yeast with shaking at 24h.

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  • Last Updated: 2021-01-05 05:27 UTC