Peach Raspberry Double IPA - Beer Recipe - Brewer's Friend

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Peach Raspberry Double IPA

249 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Breidinger
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Wednesday August 15th 2018
1.075
1.019
7.4%
75.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 6.7%
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 93.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 60 min 51.11 20%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.23 20%
1 oz Crosby Hop Farm - Denali1 oz Denali Hops Pellet 6 Boil 5 min 3.94 20%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Boil 5 min 10.32 20%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 5 min 3.16 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 lb Peaches Flavor Secondary 0 min.
3 lb Raspberries Flavor Secondary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 154 °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 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.69 g | 14.8 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Create yeast starter one day in advance. Double yeast

  • 2 teaspoons calcium chloride in brewing water
  • Ferment until FG reached.
  • Prepare ripe fruit by washing, pitting, and freezing.
  • Submerge frozen fruit gently into oxygen wash solution. Add fruit to secondary. Rack wort to secondary on top of fruit.





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  • Public: Yup, Shared
  • Last Updated: 2018-08-25 20:23 UTC