Snow Kissed Hop Bursting IPA - Beer Recipe - Brewer's Friend

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Snow Kissed Hop Bursting IPA

193 calories 16.6 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Dan
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Thursday March 15th 2018
1.059
1.010
6.5%
88.5
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 92.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Whirlpool at 212 °F 45 min 17.7 16.7%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 212 °F 45 min 29.96 33.3%
2 oz Columbus2 oz Columbus Hops Pellet 15 Whirlpool at 212 °F 45 min 40.85 33.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 16.7%
6 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:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 151 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.06 g | 36.3 qt) 9.88 39.5  
Mash volume with grains (equipment estimates 10.1 g | 40.4 qt) 10.92 43.7  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 8 32  
Boil off losses -1.5 -6  
Post boil Volume 5.69 22.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Volume into fermentor 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Two Packets of US-05 Added

All Hops other then 1oz of dry hopped Citra added just before flame out, and allowed to stand for 45min before wort was cooled and transferred to fermentor.

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  • Last Updated: 2018-04-05 12:06 UTC