sacch trois NE IPA - Beer Recipe - Brewer's Friend

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sacch trois NE IPA

239 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 239 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday June 27th 2018
1.073
1.010
8.2%
32.4
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 35.3%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 35.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 11.8%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 8.8%
1.50 lb American - Rye1.5 lb Rye 38 3.5 8.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 20 min 15.75 9.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 168 °F 30 min 6.91 18.2%
2 oz Galaxy2 oz Galaxy Hops Pellet 14 Whirlpool at 168 °F 30 min 9.68 18.2%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop at 80 °F 2 days 18.2%
2 oz Galaxy2 oz Galaxy Hops Pellet 14 Dry Hop at 80 °F 2 days 18.2%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop at 80 °F 10 days 9.1%
1 oz Galaxy1 oz Galaxy Hops Pellet 14 Dry Hop 10 days 9.1%
11 oz / $ 0.00
 
Yeast
White Labs - Saccharomyces "Bruxellensis" Trois WLP644
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Low
Optimum Temp:
70 - 85 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 327 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 15 130 130 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.96 g | 23.9 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Estimated amount in fermentor 6.35 25.4  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Ferment warmer to get the flavors out of this yeast

Dry hop about 3 days into fermentation or when the krausen begins to fall.

Cold crash for 24hrs at end of fernentation then rack to a C02 purged keg. Oxygen is our enemy. You can dry hop in the keg as well to give a lasting aroma.

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  • Last Updated: 2018-12-28 19:11 UTC