Black Warrior American-style IPA - Beer Recipe - Brewer's Friend

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Black Warrior American-style IPA

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday January 19th 2019
1.058
1.014
5.9%
61.0
29.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 78.5%
1.50 lb American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L 35 10 11.2%
12 oz German - Carafa II12 oz Carafa II 32 425 5.6%
10 oz United Kingdom - Crystal 50L10 oz Crystal 50L 34 50 4.7%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g Warrior23 g Warrior Hops Pellet 16.7 Boil at 212 °F 75 min 56.35 31.9%
7.10 g Cascade7.1 g Cascade Hops Pellet 6.3 Aroma 2 min 0.53 9.8%
21 g Warrior21 g Warrior Hops Pellet 16.7 Aroma 2 min 4.16 29.1%
7.10 g Warrior7.1 g Warrior Hops Pellet 16 Dry Hop 0 days 9.8%
14 g Cascade14 g Cascade Hops Pellet 6.3 Dry Hop 0 days 19.4%
72.20 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
71 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.69 26.8  
Mash volume with grains 7.76 31  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 1.8 g | 7.2 qt) 1.73 6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.42 33.7
Equipment Profile Used: System Default
 
Notes

This is a single step infusion mash using 10.5 lbs. (4.8 kg) of 2-row pale malt. Mix the crushed grains with 4.0 gallons (16 L) of 161 °F (72 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 75 minutes. The 75-minute Warrior hop addition is 0.8 oz. (23 g) (12.8 AAU) to allow for the higher utilization factor of a full-wort boil.

While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. During the boil, use this time to thoroughly sanitize a fermenter. Now add the wort to 2.0 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5.0 gallons (19 L).

Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer condition for 1 week and then bottle or keg. Allow the beer to carbonate and age for 2 weeks and enjoy your W-10 Pitch Black Ale.

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  • Last Updated: 2019-01-27 19:54 UTC