OJ IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

OJ IPA

168 calories 17.6 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.9 gallons (ending kettle volume)
Pre Boil Size: 4.3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday February 1st 2019
1.051
1.013
4.9%
199.0
5.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb German - Pale Ale5.25 lb Pale Ale 39 2.3 80.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 7.7%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 7.7%
0.25 lb Candi Syrup - Belgian Candi Syrup - D-450.25 lb Belgian Candi Syrup - D-45 32 45 3.8%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Moutere4 oz Moutere Hops Pellet 18.5 Whirlpool 60 min 142.12 44.4%
2 oz Citra2 oz Citra Hops Pellet 14.8 Whirlpool 60 min 56.85 22.2%
2 oz Moutere2 oz Moutere Hops Pellet 18.5 Dry Hop 3 days 22.2%
1 oz Citra1 oz Citra Hops Pellet 14.8 Dry Hop 3 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
1.30 g Table Salt Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Mash 1 hr.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Chepachet, RI (Well)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 0 40 150 80 0
2.2mL Lactic
2g Gypsum
1.3g Kosher Salt
3g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 qt Infusion -- 153 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 5.31 21.2  
Mash volume with grains 5.81 23.2  
Grain absorption losses -0.78 -3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 5.4 g | 21.6 qt) 4.3 17.2  
Boil off losses -1.5 -6  
Post boil volume (equipment estimates 2.8 g | 11.2 qt) 3.9 15.6  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 3.68 14.7  
Total: 5.31 21.2
Equipment Profile Used: System Default
 
Notes

Moutere turned out to be quite "dank" and pungent - not the best option for a NE IPA. There was quite a bit of grassiness as well, although this has decreased after a week or two of settling time in the keg.

For my tastes, I prefer a bit more gypsum for some "snap" to the finish. Even though it's not textbook NE IPA style, I will be flipping the SO4/Cl ratio next time.

Changes for next brew - Change Citra to cryo hops, decrease whirlpool amounts slightly. Swap Moutere for fruitier hops - Possibly 50:50 Nelson and either Galaxy or Hallertau Blanc

Last Updated and Sharing
 
237
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-04-07 11:58 UTC