Parti-gyle IPA master batch - Beer Recipe - Brewer's Friend

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Parti-gyle IPA master batch

181 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hof
Calories: 181 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Friday April 5th 2019
1.055
1.013
5.5%
0.0
4.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 73.9%
4 lb American - White Wheat4 lb White Wheat 40 2.8 17.4%
2 lb American - Caramel / Crystal 10L2 lb Caramel / Crystal 10L 35 10 8.7%
23 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
11 g Calcium Chloride Water Agt Mash 0 min.
9 g Epsom Salt Water Agt Mash 0 min.
2 ml Lactic acid Water Agt Mash 0 min.
 
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
32 qt First runnings = big beer Infusion -- 152 °F 90 min
32 qt Batch sparge = small beer Sparge -- 152 °F 5 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.5 gal (50 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.5 gal (2 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.4 qt/lb 8.05 32.2  
Mash volume with grains 9.89 39.6  
Grain absorption losses -2.88 -11.5  
Remaining sparge water volume (equipment estimates 7.58 g | 30.3 qt) 9.08 36.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.5 g | 50 qt) 14 56  
Boil off losses -1.5 -6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17.13 68.5
Equipment Profile Used: System Default
 
Notes

Big beer = Double IPA

8 gallons of RO water treated to achieve approx mash pH of 5.56:
-4g gypsum
-11g CaCl
-9g Epsom salt
-1ml lactic acid

Hop Schedule (~64 IBUs):

  • (60 min) 1 oz Cascade
  • (30 min) 1 oz Cascade
  • (5 min) 2 oz Cascade
  • (0 min) 1 oz Cascade
    -Dry hop?

    2 packets of Safale US05
    -------------------------------------------------------------------------------------
    Small beer = NE IPA

    Treat 8 gallons of RO sparge water to achieve profile desirable for NEIPAs (approx 200 Cl ppm/110 SO4 ppm) - no idea if this will work:
    -15g CaCl
    -1g Epsom salt

    Steep 2 lbs of Flaked Oats for 30 minutes at 160F

    Hop Schedule:
  • (Flameout - 20 min hopstand) 1 oz Citra
  • (Flameout - 20 min hopstand) 1 oz Mosaic
  • (Flameout - 20 min hopstand) 1 oz Amarillo
  • (Flameout - 20 min hopstand) 1 oz El Dorado
    --(Dry hop during high krausen) 1 oz Amarillo
    --(Dry hop during high krausen) 1 oz El Dorado
    --(Dry hop 5 days before packaging) 1 oz Citra
    --(Dry hop 5 days before packaging) 1 oz Mosaic

    1L Yeast Starter of Imperial A38 Juice
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  • Public: Yup, Shared
  • Last Updated: 2019-05-10 22:10 UTC