Civil Society Fresh IPA Recipe - Beer Recipe - Brewer's Friend

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Civil Society Fresh IPA Recipe

205 calories 20.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karl Volstad
Hop Utilization: 90%
Calories: 205 calories (Per 12oz)
Carbs: 20.1 g (Per 12oz)
Created: Tuesday August 28th 2018
1.062
1.014
6.3%
55.1
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.70 lb American - Pale 2-Row10.7 lb Pale 2-Row 37 1.8 79.9%
1.35 lb American - White Wheat1.35 lb White Wheat 40 2.8 10.1%
1.35 lb Flaked Wheat1.35 lb Flaked Wheat 34 2 10.1%
13.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Columbus0.45 oz Columbus Hops Pellet 14.3 First Wort 60 min 21.81 4.4%
0.57 oz Columbus0.57 oz Columbus Hops Pellet 14.3 Boil 10 min 9.11 5.6%
1.73 oz Columbus1.73 oz Columbus Hops Pellet 14.3 Whirlpool at 203 °F 10 min 24.17 16.9%
5.75 oz Citra5.75 oz Citra Hops Pellet 13.8 Dry Hop 5 days 56.2%
1.73 oz Columbus1.73 oz Columbus Hops Pellet 14.3 Dry Hop 5 days 16.9%
10.23 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
10506
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 10 26 27 24 98
EST Mash PH: 5.33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
5.75 gal Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.19 16.8  
Mash volume with grains 5.26 21  
Grain absorption losses -1.68 -6.7  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 5.49 22  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.81 23.3  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.3  
Going into fermentor 5.75 23  
Total: 9.68 38.7
Equipment Profile Used: System Default
 
Notes

Ferment at 67°F (19°C) for the first day of activity, then allow the temperature to free rise to 72°F

Mash:
Gypsum - 4.2 g
Chloride - 3.5 g
Lactic - 2.6 ml
Campden - 1/4

Sparge:
Gypsum - 6.0 g
Chloride - 5.0 g
Lactic - 2.5 ml
Campden - 1/4

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  • Last Updated: 2019-05-29 20:20 UTC