Sonoma Pride IPA - Beer Recipe - Brewer's Friend

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Sonoma Pride IPA

233 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing Magazine
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday February 27th 2018
1.071
1.013
7.6%
40.0
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 68.3%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 26%
4 oz American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L 35 15 1.6%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.1%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Eureka1.5 oz Eureka Hops Pellet 18 Whirlpool at 170 °F 30 min 18.38 9.1%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 30 min 21.62 15.2%
2.50 oz Eureka2.5 oz Eureka Hops Pellet 18 Dry Hop 5 days 15.2%
2.50 oz Simcoe2.5 oz Simcoe Hops Lupulin Pellet 12.7 Dry Hop 5 days 15.2%
7.50 oz Simcoe7.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 45.5%
16.50 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
P9C362X
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.11 20.4  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.92 -7.7  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 4.56 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

Whirlpool rest for 25 minutes. Chill wort to 66°F (19°C) and pitch the yeast. Hold at 66°F (19°C) until terminal gravity is achieved. Add the first dry-hop addition at 1.018 SG, and add the second dry-hop addition two days after terminal. Chill to 33°F (0.5°C) four days after dry hop 2.

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  • Last Updated: 2018-03-22 18:26 UTC