Dan's Session IPA - Beer Recipe - Brewer's Friend

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Dan's Session IPA

141 calories 13.3 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: 7.9 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan B.
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created: Wednesday September 26th 2018
1.043
1.009
4.5%
29.3
5.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Canadian - Pale 2-Row6.5 lb Pale 2-Row 36 1.75 68.4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 5.3%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 5.3%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 21.1%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 9.53 9.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 10 min 9.38 9.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 5 min 5.24 9.1%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 5.16 9.1%
0.25 oz simcoe0.25 oz simcoe Hops Pellet 12.7 Boil 0 min 4.5%
0.25 oz mosaic0.25 oz mosaic Hops Pellet 12.5 Boil 0 min 4.5%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Dry Hop 4 days 27.3%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 27.3%
5.50 oz / $ 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 0 75 125 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.97 g | 19.9 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes

Bump chloride to 75-100ppm and sulfate to 125-150ppm. Make sure to pitch proper amount of yeast for a clean beer. Cold crash and gelatin fine if you have the capability. The flaked wheat in this recipe is toasted flaked wheat. Also make sure you use lactic acid to get mash pH into the proper range of 5.2-5.4

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  • Last Updated: 2018-09-26 23:53 UTC