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TBD

196 calories 21.9 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.113 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Saturday March 10th 2018
1.059
1.017
5.6%
76.7
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Amber6 lb Liquid Malt Extract - Amber 35 10 57.1%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber - (late boil kettle addition) 42 10 9.5%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 9.5%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.5%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.8%
1 lb German - CaraHell1 lb CaraHell 34 11 9.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 29.32 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 45 min 22.79 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 19.08 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 5.55 20%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 7 days 20%
5 oz / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7 g | 28 qt) 2.43 9.7  
Mash volume with grains (equipment estimates 7 g | 28 qt) 2.71 10.8  
Grain absorption losses (steeping) -0.44 -1.8  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 2.5 10  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
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: 2.43 9.7
Equipment Profile Used: System Default
 
Notes

The Summit - IPA
Type – Extract:
Batch size: 5 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 5 weeks secondary
Original Gravity: 1.070
Final Gravity; 1.016
ABV: 7.04%
IBU: 77.35


Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb American Two Row
1lb German Munich
.5lb Carapils
7bs Dry Malt Amber Extract
4oz Summit Hops
1oz Liberty Hops
1oz Willamette Hops
1 Pack Nottingham Dry Ale Yeast


Procedure:
Start with 2.5 gal tap water, heat water to 165 degrees and steep grains for 30 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 7lbs Dry Malt Amber Extract and return wort to boil
Add 1oz Summit hops and boil for 60 minutes
Add 1oz Summit hops and boil for 30 minutes
Add 1oz Summit hops and boil for 15 minutes
Add 1oz Liberty hops and whirlpool for 5 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.070
Add Nottingham Ale Yeast


Fermentation:
Primary – 2 weeks at 60-68 degrees
Secondary – 5 weeks at 60-68 degrees
Add 1oz Willamette hops to secondary fermenter 14 days before bottling day
Add 1oz of Summit hops 5 - 7 days prior to bottling day
Bottle beer 5 - 7 days after last dry hop addition


Bottling:
6 weeks after brew date
Use .2oz of corn sugar per gallon of beer.
Condition beer for 4 weeks at room temperature

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  • Last Updated: 2022-12-31 14:01 UTC