Resilience IPA - Beer Recipe - Brewer's Friend

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Resilience IPA

210 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sierra Nevada Brewery
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday November 22nd 2018
1.064
1.011
6.9%
69.4
11.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.62 lb American - Pale 2-Row14.62 lb Pale 2-Row 37 1.8 90%
1.63 lb American - Caramel / Crystal 60L1.63 lb Caramel / Crystal 60L 34 60 10%
16.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.08 oz Centennial1.08 oz Centennial Hops Pellet 10 Boil 80 min 32.66 20%
1.08 oz Cascade1.08 oz Cascade Hops Pellet 7 Boil 15 min 10.75 20%
1.08 oz Centennial1.08 oz Centennial Hops Pellet 10 Boil 15 min 15.36 20%
0.54 oz Cascade0.54 oz Cascade Hops Pellet 7 Whirlpool at 170 °F 0 min 4.36 10%
0.54 oz Centennial0.54 oz Centennial Hops Pellet 10 Whirlpool at 170 °F 0 min 6.22 10%
0.54 oz Cascade0.54 oz Cascade Hops Pellet 7 Dry Hop at 62 °F 4 days 10%
0.54 oz Centennial0.54 oz Centennial Hops Pellet 10 Dry Hop at 62 °F 4 days 10%
5.40 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 135 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
Rest Infusion -- 152 °F 60 min
Mash Out Temperature -- 168 °F 10 min
Batch Sparge Sparge -- 168 °F 10 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 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 6.38 g | 25.5 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 6.46 25.8  
Total: 10.28 41.1
Equipment Profile Used: System Default
 
Notes

Original Gravity: 1.065 (16 P)
Final Gravity: 1.016 (3.9 P)
IBU: 64
SRM: 11


Mash grains at 152°F (66.7°C) for 60 minutes. If including a mash out step, raise temperature to 168°F (75.6°C) and hold for ten minutes. Sparge with 168°F (75.6°C) water to collect 6.53 gallons (24.7 liters) of wort.
Bring to a boil and add hops as indicated. At flameout, stir wort to cool slightly and add whirlpool hops. Let rest for 20 minutes before chilling the rest of the way to pitch temperature.
Pitch yeast. Ferment at 60–62°F (15.6–16.7°C). Add dry hops towards the end of active fermentation, when specific gravity is around 1.020–1.024 (5.1–6.1°P). Let rest for four days or until fermentation is complete.
Cold crash to drop hops out of suspension. Rack to secondary or keg.

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  • Last Updated: 2018-11-25 18:47 UTC