Down the Hatch - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Down the Hatch

226 calories 23.3 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Specialty IPA: Red IPA
Boil Time: 60 min
Batch Size: 5.125 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Ryan Orvis and Sarah Evarts
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday February 22nd 2018
1.068
1.017
6.7%
68.4
12.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 43.5%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 8.7%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Caramel / Crystal 20L1.5 lb Caramel / Crystal 20L 35 20 13%
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 4.3%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 17.4%
1 lb United Kingdom - Crystal 45L1 lb Crystal 45L 34 45 8.7%
0.50 lb United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats 33 10 4.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Challenger2 oz Challenger Hops Pellet 7 Boil 60 min 35.27 33.3%
1 oz Nugget1 oz Nugget Hops Pellet 14.5 Boil 15 min 18.13 16.7%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 11.88 16.7%
1 oz Nugget1 oz Nugget Hops Pellet 14.5 Boil 2 min 3.09 16.7%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 9 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Herb Boil 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: light DME       Amount: 5.8oz       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.03 g | 28.1 qt) 3.97 15.9  
Mash volume with grains (equipment estimates 7.03 g | 28.1 qt) 4.41 17.6  
Grain absorption losses (steeping) -0.69 -2.8  
Volume increase from sugar/extract (early additions) 0.47 1.9  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.13 20.5  
Going into fermentor 5.13 20.5  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.97 15.9
Equipment Profile Used: System Default
 
Notes

Partial mash Recipe.

Steep grains in 1.7 gallons of water for 60 min at 150. Start at 163.

Sparge grains into brew pot with 1 gallon of 150 water.

Bring pot to 3.5 gallons and bring to boil

Take off heat, add sugars.

Bring to a boil and add challenger hops. boil 60 min.

15 min, add 1 oz nugget and irish moss.
10 min 1 oz chinook
2 min 1 0z nugget

Take off heat and immediately chill with wort chiller

strain beer into primary fermentation and bring level to 5.25 gallons.

Pitch yeast at 68 degrees. Let sit in primary fermentor at 67 degrees for 1 week.

Transfer to secondary fermentor for 7 days and then add dry hop of 1 oz chinook.

Let sit 7 more days.

Mix priming sugar (5.8 oz DME) with 2 cups of water boiled for 10 minutes.

Bottle. Enjoy


NOTES: Original OG-1.068
Final FG-1.018

Last Updated and Sharing
 
404
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-14 15:40 UTC