BA IIPA - Beer Recipe - Brewer's Friend

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BA IIPA

269 calories 28.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Wood-Aged Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 15.8 °P (recipe based estimate)
Efficiency: 78% (brew house)
Source: Troy and Bob
Calories: 269 calories (Per 12oz)
Carbs: 28.3 g (Per 12oz)
Created: Sunday January 27th 2019
19.5 °P
5.3 °P
7.9%
73.3
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Pale 2-Row14 lb Pale 2-Row 38 2.5 84.8%
1.75 lb German - Vienna1.75 lb Vienna 37 4 10.6%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 4.5%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 13.2 Boil 60 min 73.31 44.4%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.1 Dry Hop at 55 °F 4 days 22.2%
0.50 oz Vic Secret0.5 oz Vic Secret Hops Pellet 15.5 Dry Hop at 55 °F 4 days 11.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop at 55 °F 4 days 11.1%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Dry Hop at 55 °F 4 days 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
5 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 554 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
5.2 gal single step Infusion -- 156 °F 30 min
5.3 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.16 20.6  
Mash volume with grains 6.48 25.9  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Style Guide/Justification of ingredients: 33A: Wood Aged Beer (Double IPA)

This recipe meets the style guidelines. SRM is on the low end, but very close and the grain bill is simple and very effective not necessitating an adjustment. FG is a tad high but final fermentation numbers will be within style given the grain bill (table below). The hop varieties and schedule should lend to an intense hop aroma featuring prominent grapefruit, pine, orange, pineapple, passionfruit, papaya, melon, and citrus notes as well as earthy undertones associated with the style. The malts should all contribute to the overall golden-orange color of the style. The malts should produce low aroma, as well as clean flavor associated with the style. Pale malt should contribute well to body and mouthfeel as well as low levels malty, sweet, and bready, biscuit notes. Vienna should contribute low levels of bready and malty, sweet flavors. Flaked oats should contribute to a smooth mouth feel as well as head retention. The yeast is ideal for clean flavors with good attenuation in higher gravity beers as well as accentuating hop flavors and aromas. Hop flavor should be complex, layered, and strong with a balanced blend of dank, resinous and citrus, featuring tropical character. Bitterness should be long and lingering (without harshness) characteristic of the style. The body should be medium-light with smooth texture characteristic of the style, and gypsum should aide in attenuation and accentuation of the hoppy character. It should finish medium-dry, and clean.

DIPA (22A) BJCP
Style / Estimated
OG (Plato): 15.9-20.5 / 19.5
FG (Plato): 2.1-4.6 / 5.3
ABV: 7.5-10.0 / 7.85
IBU: 60-120 / 73.31
SRM: 6-14 / 5.82

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  • Last Updated: 2019-01-31 22:23 UTC