2018- (Jan) Cashmere IPA - Beer Recipe - Brewer's Friend

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2018- (Jan) Cashmere IPA

217 calories 19.9 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 20 min
Batch Size: 3.2 gallons (ending kettle volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday January 26th 2018
1.066
1.013
7.0%
56.0
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Wheat3 lb Dry Malt Extract - Wheat 42 3 60%
1.50 lb Dry Malt Extract - Amber1.5 lb Dry Malt Extract - Amber 42 10 30%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 10%
5 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 14.2 Boil 20 min 33.07 20%
2 oz Yakima Valley Hops - Cashmere2 oz Cashmere Hops Pellet 7.7 Boil 10 min 22.94 40%
2 oz Yakima Valley Hops - Cashmere2 oz Cashmere Hops Pellet 7.7 Dry Hop 3 days 40%
5 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Hoppy Pale Ale
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 15 125 0
Add 1 tsp Gypsum
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 3.11 12.5  
Volume increase from sugar/extract (early additions) 0.39 1.5  
Pre boil volume (equipment estimates 3.81 g | 15.3 qt) 3.5 14  
Boil off losses -0.5 -2  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 2.89 g | 11.6 qt) 3.2 12.8  
Estimated amount in fermentor 3.2 12.8  
Total: 3.11 12.5
Equipment Profile Used: System Default
 
Notes
  • Dissolve the DME 1.5 lbs at a time in 2 qts warm (105-120f) D.I. water.
  • Then mix with remaining water to come up to 14qts incluing vol increase from DME. ( 12.6 qts with 4.5 lbs DME results in 14 qts pre-boil)
  • Could do this the night before and store cold.
  • Add 1/2 tsp Gypsum and Sugar and nutrient
  • Bring to boil
  • Set timer for 20 min
  • Add 10 drops simethicone
  • Add 1 oz Summit hops @ 20 min
  • Add immersion chiller to sanitize, check and tighten
    connections.
  • 2 oz Cashmere @10 min
  • Turn off flame
  • Cover with foil and chill
  • Transfer to fermenter
  • Moveto chamber and set to about 75F (actual wort temp will continue to go down about 5 degrees lower)
  • Oxygen and Yeast (US-05)
  • Take a mason jar of wort and inoculate with yeast for fast ferment test.
  • Set chamber to 68 (66-68 actual).
  • Dry Hop with 2oz Cashmere for 3 days once activity
    ceases.
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  • Last Updated: 2019-02-20 13:05 UTC