PA-11 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

PA-11

164 calories 15.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 57% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday December 31st 2018
1.050
1.010
5.3%
77.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 73.3%
4 lb American - Wheat4 lb Wheat 38 1.8 13.3%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 13.3%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 3.95 4.2%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 3.48 4.2%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 20 min 37.45 20.8%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool at 175 °F 20 min 32.96 20.8%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 7 days 12.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 12.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 12.5%
24 oz / $ 0.00
 
Yeast
Imperial Yeast - A38 Juice
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 440 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.45 gal (57.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.45 gal (9.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.4 gal (85.6 qt). Suggest reducing initial strike volume to 9.6 gal (38.4 qt) and adding 9.4 gal (37.6 qt) sparge/top-off. 19 76  
Strike water volume (equipment estimates 18.45 g | 73.8 qt) 19 76  
Mash volume with grains (equipment estimates 20.85 g | 83.4 qt) 21.4 85.6  
Grain absorption losses -3.75 -15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.45 g | 57.8 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12.88 g | 51.5 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13.13 g | 52.5 qt) 12.5 50  
Total: 19 76
Equipment Profile Used: System Default
 
Notes

Brew Saturday

15 Gal for dough-in
~3 gal of spare water

24 hours - 1.030
Down to 64 deg due to low external temps.
Setting up to 70 deg after 24 hours
52 hours - 1.010 - dry hop
Up to 72deg- sparged to 15psi
3 days - made it to 15psi
Temp is at 66 due to low external temps

Day 10 - 50
Day 11 - 40
Day 12 - 30 - Dump - PSI
Day 13 - 30 - Dump
Day 14 - Rack

Initial - Gravity of 1.020 - 0 PSI
1.020-Terminal - 10 PSI
Terminal-35 deg - Build to 14 PSI
Carbonate through stone at 35 deg 14 PSI

0 - 48 Hours - 68-70 deg
48 hours - 1.020 - 70 deg (48-72 hours)
1.020-1.012 - 70 deg (Day 3-5 )
1.012 -
60 deg for 3 days (Day 6-8)
45 deg for 24 hours (Day 8-9)
35 deg for 72 hours (Day 9-10)
Carb to 14 psi - Day 8-11

After 1 Day - 1.050
After 2 Days - 1.020
After 5 Days - 1.012

Dry Hop at 48 hours (Monday Night)
Dry Hop after 5 Days (Wednesday Night)

Last Updated and Sharing
 
221
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-15 17:31 UTC