PB WC IPA v2 - Beer Recipe - Brewer's Friend

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PB WC IPA v2

200 calories 17.6 g 16 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 98 gallons (fermentor volume)
Pre Boil Size: 112 gallons
Post Boil Size: 103 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 200 calories (Per 16oz)
Carbs: 17.6 g (Per 16oz)
Created: Wednesday September 4th 2019
1.061
1.011
6.6%
62.7
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb American - Pale 2-Row150 lb Pale 2-Row 37 1.8 80%
27.50 lb German - Vienna27.5 lb Vienna 37 4 14.7%
10 lb Corn Sugar - Dextrose10 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 5.3%
187.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 oz Magnum12 oz Magnum Hops Pellet 15 First Wort 75 min 38.45 13%
8 oz Citra8 oz Citra Hops Pellet 11 Boil 10 min 6.2 8.7%
8 oz Nelson Sauvin8 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.04 8.7%
8 oz Citra8 oz Citra Hops Pellet 11 Whirlpool at 210 °F 20 min 3.36 8.7%
16 oz Nelson Sauvin16 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 210 °F 20 min 7.64 17.4%
1 lb Citra1 lb Citra Hops Pellet 11 Dry Hop at 70 °F 4 days 17.4%
1.50 lb Nelson Sauvin1.5 lb Nelson Sauvin Hops Pellet 12.5 Dry Hop at 70 °F 4 days 26.1%
92 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1944 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Strike water 80 gal 164F, 50 ml 88% lactic acid
70 g gypsum in mash
65 gal sparge water, 40 ml 88% lactic sparge
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 101.45 gal (405.8 qt). Suggest reducing initial water volume to 11.22 gal (44.89 qt) and adding 89.45 gal (357.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 91.86 gal (367.43 qt) 77.66 310.6  
Strike water volume at mash thickness of 1.75 qt/lb 77.66 310.6  
Mash volume with grains 91.86 367.4  
Grain absorption losses -22.19 -88.8  
Remaining sparge water volume (equipment estimates 45.45 g | 181.8 qt) 56.78 227.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 100.67 g | 402.7 qt) 112 448  
Volume increase from sugar/extract (late additions) 0.78 3.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.05 -4.2  
Post boil Volume (equipment estimates 98.9 g | 395.6 qt) 103 412  
Hops absorption losses (whirlpool, hop stand) -0.9 -3.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 102.1 g | 408.4 qt) 98 392  
Total: 134.44 537.8
Equipment Profile Used: System Default
 
Notes

Dextrose @ 15 min left in boil
16 g whirlfloc @ 15 min left in boil
1 g zinc @ 15 min left in boil

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  • Last Updated: 2019-10-04 18:50 UTC