Fall Classic IIPA - Beer Recipe - Brewer's Friend

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Fall Classic IIPA

262 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Tuesday September 11th 2018
1.079
1.017
8.1%
80.7
4.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb American - Pale 2-Row14.5 lb Pale 2-Row 37 1.8 78.4%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.1%
1.25 lb Corn Sugar - Dextrose1.25 lb Corn Sugar - Dextrose 46 0.5 6.8%
2 lb American - White Wheat2 lb White Wheat 40 2.8 10.8%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil at 212 °F 60 min 43.71 4.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 15 min 18.07 4.5%
1 oz Citra1 oz Citra Hops Pellet 11 Boil at 212 °F 10 min 11.62 4.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil at 212 °F 5 min 7.26 4.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 170 °F 30 min 13.6%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 13.6%
6 oz Mosaic6 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 27.3%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 3 days 27.3%
22 oz / $ 0.00
 
Yeast
Imperial Yeast - A01 House
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 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
Temperature -- 148 °F 60 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 5.39 21.6  
Mash volume with grains 6.77 27.1  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.23 24.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 6 24  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

1 tsp gypsum mash
1 tsp CaCl mash

.5 tsp gypsum boil
.5 tsp CaCl boil

ferm at 64 and rinse to 68 slowly for Dry Hop

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  • Last Updated: 2018-09-16 19:02 UTC