Sip of Sunshine Clone - Beer Recipe - Brewer's Friend

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Sip of Sunshine Clone

249 calories 20.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=496952
Created: Friday February 1st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pale Ale12 lb Pale Ale 38 3.4 65.8%
3 lb American - Vienna3 lb Vienna 35 4 16.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.5%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.1%
4 oz United Kingdom - Amber4 oz Amber 32 27 1.4%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 1.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.5%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Lupulin Pellet 11 Boil 20 min 16.13 20%
2 oz Citra2 oz Citra Hops Lupulin Pellet 11 Boil 5 min 10.62 40%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Whirlpool 30 min 28.37 20%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop Day 6 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Corn Sugar Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 418 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142 26 15 80 305 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal HERMS Infusion -- 152 °F 60 min
Mash out Temperature -- 168 °F 10 min
3.75 gal Batch Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume (equipment estimates 3.51 g | 14 qt) 3.54 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 7.6 30.4  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.6 26.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.56 g | 26.3 qt) 6 24  
Total: 10.01 40
Equipment Profile Used: System Default
 
Notes

Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.


11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

  • Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

  • Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
  • After 10 days, lower temp to 60F for 24 hrs.
  • Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
  • At day 14, add the rest of the dry hops.
  • At day 18, rack to keg.
  • Attempt to wait patiently for 2 weeks until sampling.

    Water profile:
    Ca - 142ppm
    Mg - 26ppm
    Na- 15ppm
    SO4 - 305ppm
    Cl - 80ppm
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  • Last Updated: 2019-09-02 22:26 UTC
  • Snapshot Created: 2019-02-01 03:08 UTC