Classic Oak Aged IPA - Beer Recipe - Brewer's Friend

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Classic Oak Aged IPA

255 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.25 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Derek Barrington
Calories: 255 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Tuesday July 9th 2019
1.077
1.018
7.7%
43.6
10.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Viking - Europe 2-Row Xtra Pale16 lb Europe 2-Row Xtra Pale 37.6 1.8 56.1%
3 lb United Kingdom - Dextrine Malt3 lb Dextrine Malt 33 1.8 10.5%
3 lb Weyermann - German - Munich Light3 lb German - Munich Light 37 6 10.5%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 7%
1.50 lb Honey1.5 lb Honey - (late boil kettle addition) 35 2 5.3%
1.54 lb Rice Hulls1.54 lb Rice Hulls 0 0 5.4%
0.75 lb Briess - Victory0.75 lb Victory 34 28 2.6%
0.75 lb Gambrinus - honey malt0.75 lb honey malt 37 25 2.6%
28.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Kent3 oz Kent Hops Pellet 6.1 Boil 60 min 32.31 15.8%
1 oz columbus1 oz columbus Hops Leaf/Whole 16.6 Boil 11 min 10.43 5.3%
1.50 oz columbus1.5 oz columbus Hops Leaf/Whole 16.6 Aroma 0.5 min 0.87 7.9%
1.50 oz columbus1.5 oz columbus Hops Leaf/Whole 16.6 Dry Hop at 68 °F 90 days 7.9%
8 oz casscade8 oz casscade Hops Leaf/Whole 8.3 Dry Hop at 68 °F 90 days 42.1%
4 oz Kent4 oz Kent Hops Pellet 6.1 Dry Hop at 68 °F 90 days 21.1%
19 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Lactic Acid Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
2 tsp Lactic acid Water Agt Sparge 1 hr.
4 oz Oak Cubes Flavor Kegging 90 days
2 tbsp Irish Moss Water Agt Mash 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
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
38.2 qt Strike -- 149 °F 75 min
Temperature -- 165 °F 15 min
24.6 qt Fly Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.58 38.3  
Mash volume with grains (equipment estimates 7.92 g | 31.7 qt) 11.62 46.5  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 1.62 g | 6.5 qt) 5.99 24  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 12.25 49  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 6.3 25.2  
Top off amount 3.7 14.8  
Going into fermentor 10 40  
Total: 15.57 62.3
Equipment Profile Used: System Default
 
Notes

Oak cubes are soaked in Woodford's Reserve Bourbon for 1 week prior to making beer until keging. for a total of 4 weeks. Then the Woodsford's and the oak chips are added to the keg and let age for 90 days.

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  • Last Updated: 2020-03-18 19:57 UTC