Orange County IPA - Beer Recipe - Brewer's Friend

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Orange County IPA

195 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: M Hibberd
No Chill: 30 minute extended hop boil time
Calories: 195 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Friday March 1st 2019
1.063
1.018
5.9%
53.6
10.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.71 kg New Zealand - American Ale Malt5.71 kg American Ale Malt 37.3 2.54 84%
0.68 kg German - CaraRed0.68 kg CaraRed 34 20 10%
0.41 kg Finland - Munich Malt0.41 kg Munich Malt 36 7 6%
6.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Centennial40 g Centennial Hops Leaf/Whole 10 Boil 60 min 39.74 66.7%
20 g Cascade20 g Cascade Hops Leaf/Whole 7 Boil 60 min 13.91 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 1 hr.
1.10 g Sodium Bisulphite Water Agt Mash 1 hr.
2.29 ml Hydrochloric acid Water Agt Mash 1 hr.
4.57 g Calcium Chloride Water Agt Mash 1 hr.
8.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 70 140 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L strike 167f (74c) to hit 151f (66c) Infusion -- 50 °C 60 min
8.2 L to hit 167f (76c) Infusion -- 100 °C 10 min
5 L sparge at 167f (76c) Sparge -- 76 °C 20 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 17
Mash volume with grains 21.5
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 20.7 L) 18.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Batch 4
only diff is the single step mash at 66c
Use hop spider
Use little wort aeration ferment method

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  • Last Updated: 2019-04-28 10:08 UTC