Fresh Squeezed - Beer Recipe - Brewer's Friend

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Fresh Squeezed

225 calories 22.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday May 14th 2019
1.068
1.016
6.9%
61.5
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.10 lb American - Pale 2-Row12.1 lb Pale 2-Row 37 1.8 82%
1.30 lb American - Munich - Light 10L1.3 lb Munich - Light 10L 33 10 8.8%
0.85 lb American - Caramel / Crystal 75L0.85 lb Caramel / Crystal 75L 33 75 5.8%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 3.4%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 13 Boil 60 min 21.71 9.1%
1 oz Citra1 oz Citra Hops Pellet 12 Boil 15 min 19.89 18.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12 Boil 15 min 19.89 18.2%
1 oz Citra1 oz Citra Hops Pellet 12 Boil 0 min 18.2%
1 oz Citra1 oz Citra Hops Pellet 12 Dry Hop 5 days 18.2%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 5 days 18.2%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
8 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4.4 oz       Temp: 68 °F       CO2 Level: 2.5 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
7.7 gal Strike 160, 7 gal left Strike -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.23 g | 36.9 qt) 9.09 36.4  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.27 41.1  
Grain absorption losses -1.84 -7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Steep flameout hops for 10 minutes before chilling.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

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  • Last Updated: 2019-05-17 17:56 UTC