Dowling Draft Beer - Beer Recipe - Brewer's Friend

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Dowling Draft Beer

219 calories 23 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: White IPA
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bill Dowling, Mike Creveling
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday March 5th 2018
1.066
1.017
6.4%
68.7
6.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 48.5%
11.50 lb German - Pale Wheat11.5 lb Pale Wheat 39 1.5 46.5%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 4%
0.25 lb American - CaraCrystal Wheat Malt0.25 lb CaraCrystal Wheat Malt 34 55 1%
24.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 27.74 11.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 20 min 9.63 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 12.32 11.1%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 14 11.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 2 min 1.34 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 2 min 1.72 11.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 2 min 1.99 11.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 11.1%
9 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
wyeast 1214 Belgian Abbey ALe
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Distilled water for mash and boil. Work up water to target levels with salts and gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
52 qt Temperature -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.51 gal (50.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.51 gal (2.05 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.82 gal (71.3 qt). Suggest reducing initial strike volume to 10.02 gal (40.08 qt) and adding 5.82 gal (23.3 qt) sparge/top-off. 15.84 63.4  
Strike water volume (equipment estimates 15.86 g | 63.4 qt) 15.84 63.4  
Mash volume with grains (equipment estimates 17.84 g | 71.3 qt) 17.82 71.3  
Grain absorption losses -3.09 -12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.5 50  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 15.84 63.4
Equipment Profile Used: System Default
 
Notes

10 gallon batch will be split into two 5 gallon carboys. I with the American Ale yeast (used by Platform in Speed Merchant) and one with Wyeast Abbey Ale

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  • Last Updated: 2018-11-01 16:55 UTC