Sierra Nevada Resilience IPA - Beer Recipe - Brewer's Friend

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Sierra Nevada Resilience IPA

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 80 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chip Walton/Sierra Nevada
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Friday December 7th 2018
1.059
1.013
6.0%
91.2
11.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 1.8 89.3%
0.60 kg American - Caramel / Crystal 60L0.6 kg Caramel / Crystal 60L 34 60 10.7%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Centennial28 g Centennial Hops Pellet 10 First Wort 80 min 45.57 20%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 15 min 13.64 20%
28 g Centennial28 g Centennial Hops Pellet 10 Boil 15 min 19.48 20%
14 g Cascade14 g Cascade Hops Pellet 7 Whirlpool at 180 °C 20 min 5.16 10%
14 g Centennial14 g Centennial Hops Pellet 10 Whirlpool at 180 °C 20 min 7.37 10%
14 g Cascade14 g Cascade Hops Pellet 7 Dry Hop 5 days 10%
14 g Centennial14 g Centennial Hops Pellet 10 Dry Hop 5 days 10%
140 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp DAP Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
10 g Calcium Chloride Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 140g       CO2 Level: 2.5 Volumes
 
Target Water Profile
Seongbuk Profile (2017)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
24 4 9 18 13 75.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion -- 67 °C 60 min
14 L Batch sparge Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.8
Mash volume with grains 20.5
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.9 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 25
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 19
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

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: 2018-12-07 05:52 UTC