Speakeasy IPA N/A beer - Beer Recipe - Brewer's Friend

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Speakeasy IPA N/A beer

26 calories 4 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.006 (recipe based estimate)
Efficiency: 78% (ending kettle)
Source: Brew Dogs USA
Calories: 26 calories (Per 12oz)
Carbs: 4 g (Per 12oz)
Created: Monday June 17th 2019
1.008
1.004
0.5%
64.4
9.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.80 lb Crisp Malting - Caramalt 15L0.8 lb Caramalt 15L 32.7 17.5 23.5%
0.60 lb Belgian - Munich0.6 lb Munich 38 6 17.6%
0.60 lb United Kingdom - Dark Crystal 80L0.6 lb Dark Crystal 80L 33 80 17.6%
0.60 lb Briess - Rye Malt0.6 lb Rye Malt 36.8 3.7 17.6%
0.20 lb American - Caramel / Crystal 150L0.2 lb Caramel / Crystal 150L 33 150 5.9%
0.20 lb United Kingdom - Amber0.2 lb Amber 32 27 5.9%
0.20 lb Briess - Chocolate0.2 lb Chocolate 25 350 5.9%
0.20 lb American - Wheat0.2 lb Wheat 38 1.8 5.9%
3.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 30 min 16.95 5.5%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Boil 30 min 10.01 2.2%
0.40 oz Centennial0.4 oz Centennial Hops Pellet 10 Boil 30 min 7.88 2.2%
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 8.6 Boil 15 min 4.38 2.2%
0.20 oz Simcoe0.2 oz Simcoe Hops Pellet 12.7 Boil 10 min 2.36 1.1%
0.40 oz Centennial0.4 oz Centennial Hops Pellet 10 Boil 10 min 3.72 2.2%
0.40 oz Amarillo0.4 oz Amarillo Hops Pellet 8.6 Whirlpool at 170 °F 20 min 2.34 2.2%
0.40 oz Simcoe0.4 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 20 min 3.46 2.2%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool at 170 °F 20 min 4.77 5.5%
1 oz Idaho Gem1 oz Idaho Gem Hops Pellet 12.5 Whirlpool at 170 °F 20 min 8.51 5.5%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 3 days 16.6%
3 oz Cascade3 oz Cascade Hops Pellet 7 Dry Hop 3 days 16.6%
2 oz Idaho Gem2 oz Idaho Gem Hops Pellet 12.5 Dry Hop 3 days 11%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 11%
2.50 oz Columbus2.5 oz Columbus Hops Pellet 15 Dry Hop 5 days 13.8%
18.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
5.90 g Baking Soda Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
2.70 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
46%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 30 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.15 psi       Temp: 34 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 qt Temperature -- 159 °F 40 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.42 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.42 qt) sparge/top-off.    
Strike water volume at mash thickness of 2.5 qt/lb 2.13 8.5  
Mash volume with grains 2.4 9.6  
Grain absorption losses -0.43 -1.7  
Remaining sparge water volume 13.55 54.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.4 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 13.4 g | 53.6 qt) 11 44  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
Estimated amount in fermentor 10.9 43.6  
Total: 15.68 62.7
Equipment Profile Used: System Default
 
Notes

If you have a high efficiency like I usually do, you can stop fermentation by transferring to secondary off the yeast cake/trub. There can still be a tiny amount of fermentation afterwards as there is still active yeast in the transfer but hopefully should be such a small amount that it wont make much of a difference if you plan on dry hopping for an additional week. If no dry hopping is planned, suggest immediate cold crash and keg. If you bottle, suggest using potassium sorbate to sterilize the yeast and prevent multiplying AND potassium metabisulfite to KILL the yeast then package.

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  • Last Updated: 2019-09-04 21:05 UTC