Rushmore IPA - Beer Recipe - Brewer's Friend

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Rushmore IPA

183 calories 16.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Internet
Calories: 183 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday November 14th 2017
1.060
1.011
6.4%
100.5
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg New Zealand - American Ale Malt5 kg American Ale Malt 37.3 2.54 88%
0.45 kg New Zealand - Munich Malt0.45 kg Munich Malt 36.8 7.87 7.9%
0.23 kg American - Caramel / Crystal 40L0.23 kg Caramel / Crystal 40L 34 40 4%
5.68 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 13 Boil 60 min 53.77 18.2%
14 g Cascade14 g Cascade Hops Pellet 6 Boil 15 min 6.16 9.1%
14 g Amarillo14 g Amarillo Hops Pellet 10 Boil 15 min 10.26 9.1%
14 g Centennial14 g Centennial Hops Pellet 10.5 Boil 15 min 10.78 9.1%
14 g Cascade14 g Cascade Hops Pellet 6 Whirlpool 0 min 4.42 9.1%
14 g Amarillo14 g Amarillo Hops Pellet 10 Whirlpool 0 min 7.37 9.1%
14 g Centennial14 g Centennial Hops Pellet 10.5 Whirlpool 0 min 7.74 9.1%
14 g Cascade14 g Cascade Hops Pellet 6 Dry Hop 5 days 9.1%
14 g Amarillo14 g Amarillo Hops Pellet 10 Dry Hop 5 days 9.1%
14 g Centennial14 g Centennial Hops Pellet 10.5 Dry Hop 5 days 9.1%
154 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.5 Volumes
 
Target Water Profile
Christchurch, New Zealand water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 2 6 5 5 52
Recommended water profile, PPM (optional):
Ca: 100–150
Mg: 10
Total alkalinity: 0–50
SO4: 200–400
Cl: 50–100
RA: −100–0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.5 L Infusion -- 75 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.8 L) 36.1
Mash volume with grains (equipment estimates 35.6 L) 39.8
Grain absorption losses -5.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19.2
Hops absorption losses (whirlpool, hop stand) -0.2
Volume into fermentor 19
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

Mash grains at 153° F (67° C) for 60 minutes.
Gypsum CaSO4 8 grams
add 2.00 tsp

Calcium Chloride CaCl2 4 grams
add 1.18 tsp

Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).


Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
Chill wort to 65° F (18° C) and pitch yeast.
Ferment in primary at 65° F (18° C) until fermentation slows significantly (7–9 days).
Rack to secondary fermenter and dry hop for no more than 10 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Original Gravity: 1.059 (14.5° P)
Final Gravity: 1.015 (3.8° P)
ABV: 6%
IBU: 70
SRM: 6
Boil Time: 60 minutes
Pre-boil Volume: 7 gal. (26.5 L)
Pre-boil Gravity: 1.050 (12.4° P

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  • Last Updated: 2017-11-14 09:02 UTC