Slap Ya Silly Double IPA - Beer Recipe - Brewer's Friend

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Slap Ya Silly Double IPA

337 calories 27.5 g 12 oz
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Beer Stats
Method: Extract
Style: English Barleywine
Boil Time: 30 min
Batch Size: 2.1 gallons (fermentor volume)
Pre Boil Size: 2.2 gallons
Pre Boil Gravity: 1.011 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Wild Texans Brewery
Calories: 337 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Wednesday April 10th 2019
1.102
1.016
11.3%
63.0
27.7
4.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.86 lb Liquid Malt Extract - Dark2.86 lb Liquid Malt Extract - Dark - (late boil kettle addition) 35 30 40.4%
14.50 oz Corn Sugar - Dextrose14.5 oz Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 12.8%
13 oz Candi Syrup - Belgian Candi Syrup - Blanc13 oz Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 0 11.5%
8 oz Candi Syrup - Belgian Candi Syrup - Golden (5L)8 oz Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) 32 5 7.1%
81.26 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row - Toasted2 lb Pale 2-Row - Toasted 33 30 28.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 30 min 62.99 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Citric acid Water Agt Boil 1 hr.
0.50 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 2 per 740 ML bottle      
 
Target Water Profile
Houston, TX, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 29 1 46 21 162.6
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 qt Infusion -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.7 g | 10.8 qt) 2.45 9.8  
Mash volume with grains (equipment estimates 2.7 g | 10.8 qt) 2.61 10.4  
Grain absorption losses (steeping) -0.25 -1  
Pre boil volume (equipment estimates 2.45 g | 9.8 qt) 2.2 8.8  
Volume increase from sugar/extract (late additions) 0.42 1.7  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2.1 8.4  
Going into fermentor 2.1 8.4  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.45 9.8
Equipment Profile Used: System Default
 
Notes

This is a "kitchen sink" brew. I used up what I had laying around since this will be my last brew at this batch size and also batch type since I am shifting to all grain. I finally got myself a Grainfather brewing system and a Kegerator for after the brew so the LBK is being retired.

I used Citric Acid during the boil to lower the Ph and Irish Moss in the last 10 minutes to clarify the brew. I aerated the wort for 15 minutes using an airstone and aquarium pump to help increase the oxygen available for the yeast. Did this prior to pitching the yeast. Had great flocculation of the yeast and hops due to the Irish Moss.

Due to the high OG, I let this ferment for 6 weeks, cold crashed for one day and then bottled into 740 ML bottles with two carbonation drops in each. Bottle conditioned for 6 weeks, then chilled for 2 days. Invited a friend over and we enjoyed it a lot.

Medium amber color and very good clarity. VERY hoppy and great mouthfeel.

Next Batch up will be a Russian Imperial Stout.

Fermented at 70 degrees in my back room.

One final note is that I use an induction hot plate for doing my boil. This allows me to very closely control the boil temperature. If you don't have one, I recommend you get one. Well worth it. I had not boil overs even with the sugars.

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  • Last Updated: 2019-06-02 03:36 UTC