Hopped and Popped - Beer Recipe - Brewer's Friend

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Hopped and Popped

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday January 9th 2018
1.059
1.016
5.7%
72.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pale 2-Row5 lb Pale 2-Row 37 1.8 43.3%
2.18 lb German - Pale Ale2.175 lb Pale Ale 39 2.3 18.8%
1.23 lb German - Pilsner1.225 lb Pilsner 38 1.6 10.6%
1.15 lb German - CaraFoam1.15 lb CaraFoam 37 1.8 10%
1.15 lb Torrified Wheat1.15 lb Torrified Wheat 36 2 10%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 4.3%
0.34 lb American - Caramel / Crystal 40L0.34 lb Caramel / Crystal 40L 34 40 2.9%
11.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 13.3 Mash 0 min 11.28 11.6%
0.10 oz Amarillo0.1 oz Amarillo Hops Pellet 9.8 First Wort 0 min 3.52 1.2%
0.10 oz US Denali 062770.1 oz US Denali 06277 Hops Pellet 13.9 First Wort 0 min 5 1.2%
0.10 oz El Dorado0.1 oz El Dorado Hops Pellet 9.02 First Wort 0 min 3.24 1.2%
0.10 oz Amarillo0.1 oz Amarillo Hops Pellet 9.8 Boil 30 min 3.2 1.2%
0.10 oz El Dorado0.1 oz El Dorado Hops Pellet 9.02 Boil 30 min 2.95 1.2%
0.10 oz US Denali 062770.1 oz US Denali 06277 Hops Pellet 13.9 Boil 30 min 4.54 1.2%
1 oz Amarillo1 oz Amarillo Hops Pellet 9.8 Whirlpool at 205 °F 30 min 8.16 11.6%
1 oz El Dorado1 oz El Dorado Hops Pellet 9.02 Whirlpool at 205 °F 30 min 7.51 11.6%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.3 Whirlpool at 205 °F 30 min 11.07 11.6%
1 oz US Denali 062771 oz US Denali 06277 Hops Pellet 13.9 Whirlpool at 205 °F 30 min 11.57 11.6%
1 oz Citra1 oz Citra Hops Pellet 12.8 Dry Hop 3 days 11.6%
1 oz Motueka1 oz Motueka Hops Pellet 6.1 Dry Hop 3 days 11.6%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 11.6 Dry Hop 3 days 11.6%
8.60 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
R/O water + some Calc Chl & Gypsum
Lactic Acid 88% in mash to hit 5.25 pH

5g CC, 5g Gypsum, ? lactic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 160 °F 45 min
-- -- 172 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.62 18.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.44 -5.8  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume (equipment estimates 2.54 g | 10.1 qt) 2.51 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.42 g | 21.7 qt) 5.4 21.6  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 4.65 18.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 4.5 18  
Total: 7.13 28.5
Equipment Profile Used: System Default
 
Notes

Use "skunked"/"cheesy" hops in the mash and hot side for the fruity precursors, don't use any Whirfloc to keep good proteins.

Mash high and ferment at or below minimum range of yeast to retain residual sweetness.

Add whirlpool hops @ 205 and chill as rapidly as possible (ideal ~5 minutes or less) to under 175-degrees. Continue chilling to 64, ideally in 20-30 minutes.

10 day primary fermentation, 3 day dry hop, 1-2 day cold crash, transfer to serving keg and 1-2 week cold condition/carb.

Ferment in keg to allow closed loop transfer. Flush serving keg by filling with water and pushing out with CO2.


http://beer.suregork.com/?p=2259
"Grassy and green flavors are mainly caused by aldehydes, such as hexanal and hexenal.
Citrus flavors are mainly caused by esters (such as ethyl 4-methyl-pentanoate), nerol and linalool
Floral and fruity flavors are mainly caused by linalool, geraniol, β-ionone, citronellol, 4-mercapto-4-methylpentan-2-one (4MMP), and 3-mercaptohexan-1-ol (3MH), as well as other ketones, epoxides and esters.
Herbal and resinous flavors are mainly caused by myrcene, other monoterpenes, and oxidized sesquiterpenes (e.g. α-caryophyllene)

Myrcene Resinous
Linalool Floral, Citrus
Geraniol Floral, Rose-like
4MMP Black currant

Hops varieties that have a high myrcene content are Citra, Simcoe, Newport, Amarillo and Columbus, while hop varieties with low myrcene content are Tettang, Vanguard, Saaz, Ultra and Palisade (see Table 2; USA Hops, 2011).

...some hop varieties lending to high linalool concentrations include Nugget, Citra, Simcoe and Summit."

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  • Last Updated: 2018-02-10 20:01 UTC