PA-13 - Beer Recipe - Brewer's Friend

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PA-13

244 calories 22.6 g 12 oz
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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: 1.067 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Wednesday February 13th 2019
1.074
1.015
7.8%
104.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32 lb American - Pale 2-Row32 lb Pale 2-Row 37 1.8 76.2%
5 lb American - Wheat5 lb Wheat 38 1.8 11.9%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 11.9%
42 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 3.26 3.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 2.87 3.1%
7 oz Mosaic7 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 20 min 52.43 21.9%
7 oz Citra7 oz Citra Hops Pellet 11 Whirlpool at 175 °F 20 min 46.14 21.9%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 12.5%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 7 days 12.5%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 12.5%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 12.5%
32 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 638 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: 14.6 gal (58.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.6 gal (10.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 23.86 gal (95.44 qt). Suggest reducing initial strike volume to 8.64 gal (34.56 qt) and adding 11.86 gal (47.44 qt) sparge/top-off. 20.5 82  
Strike water volume (equipment estimates 20.1 g | 80.4 qt) 20.5 82  
Mash volume with grains (equipment estimates 23.46 g | 93.8 qt) 23.86 95.4  
Grain absorption losses -5.25 -21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.6 g | 58.4 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 13.03 g | 52.1 qt) 13.5 54  
Hops absorption losses (whirlpool, hop stand) -0.53 -2.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 12.98 g | 51.9 qt) 12.5 50  
Total: 20.5 82
Equipment Profile Used: System Default
 
Notes

Brew Sunday

New Starter



14 Gal for dough-in
~5 gal of sparge water

24 Hours -
36 Hours - 1.040
48 Hours - 1.030
60 Hours - 1.021

Initial - Gravity of 1.0 - 1.021 PSI
1.021-Terminal - 10 PSI
Terminal-30 deg - Build to 15 PSI
Carbonate through stone at 30 deg 12 PSI

0 - 48 Hours - 68-70 deg
48 hours - 1.014 - 70 deg (48-72 hours)
1.016-1.021 - 72 deg (Day 3-5)
1.014 -
60 deg for 4 days (Day 6-9)
50 deg for 12 hours (Day 10)
40 deg for 12 hours (Day 10)
30 deg for 24 hours (Day 11-13
Carb at 12psi (10psi head pressure) - Day - 11-13


Dry Hop at 48 hours (Tuesday Night)
Dry Hop after 5 Days (Friday Night)

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  • Last Updated: 2020-04-15 17:30 UTC