Mike’s Fresh and Hoppy IPA - Beer Recipe - Brewer's Friend

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Mike’s Fresh and Hoppy IPA

188 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Brian
Calories: 188 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Friday November 16th 2018
1.058
1.007
6.7%
54.6
4.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 92.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.8%
0.50 lb American - Pilsner0.5 lb Pilsner 37 1.8 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 45 min 23.69 16.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 45 min 25.38 8.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 4 days 33.3%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 4 days 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 4 days 16.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 5 min 5.51 8.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
4.56 ml Lactic acid Water Agt Mash 1 hr.
0.99 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4.3       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal Temperature -- 151 °F 60 min
5.15 gal No rest sparge Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Prepare water to eliminate chlorine and adjust to favor a slightly higher sulfate to chloride ratio.

4.9gal to mash tun to mash at 151 for 60 min mash.
Voloft until running clear and then drain off into brew kettle (approx 3.2gal).
Add 5.15gal of sparge water at 170deg to mash.
Voloft until clear and drain into kettle to get about 7.5 gallon total.
Flame on and heat to boil.
After reaching boil, boil vigorously for 15-20, then add hops.
Boil for another 60-70 mins.
Add whirlpool hops, at flame-out.
Cool to 65 degrees.
Drain in to fermenter to get about 5.5gals.
Aerate for at least 30 mins, using air pump and stone.
Pitch cultured yeast and ferment at 68deg for three weeks in the primary.
Four or five days before bottling, add dry hops in a sanitized nylon bag.

On bottling day:
Use dextrose (corn sugar) for priming.

Additional notes:
First Brewing of this recipe, I prepped a yeast starter and pitched approx 350Billion cells to about 5.4gals and the beer attenuated to a FG of 1.007 to result in about 6.85 ABV.
This was a happy miss, since the beer tastes phenomenal

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  • Last Updated: 2019-02-26 22:16 UTC