Fort ISO - Beer Recipe - Brewer's Friend

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Fort ISO

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: West Jersey Brew Co
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Friday September 27th 2019
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56.4
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.25 lb American - Pale 2-Row10.25 lb Pale 2-Row 37 1.8 70.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.3%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 10.3%
0.75 lb United Kingdom - Golden Naked Oats0.75 lb Golden Naked Oats 33 10 5.2%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7.60 g Columbus7.6 g Columbus Hops Pellet 17.3 Mash 60 min 2.99 2.5%
7.60 g Columbus7.6 g Columbus Hops Pellet 17.3 Boil 60 min 15.01 2.5%
14 g Columbus14 g Columbus Hops Pellet 17.3 Boil 10 min 10.02 4.7%
2 oz Columbus2 oz Columbus Hops Pellet 17.3 Whirlpool at 180 °F 20 min 16.49 19%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 180 °F 20 min 11.92 19%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 14.25 Dry Hop 12 days 14.2%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 12 days 9.5%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 19%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 9.5%
10.53 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.25 each Campden Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
3.50 ml Lactic acid Water Agt Mash 1 hr.
1.70 g Table Salt Water Agt Mash 1 hr.
0.25 each Campden Water Agt Sparge 10 min.
0.20 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Bootleg Biology - BBXNPA - NEEPAH Blend
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
Yes
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: co2       CO2 Level: 2.35 Volumes
 
Target Water Profile
Portland, OR (via OBC)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 1 25 150 100 0
Information about Portland Water:
https://oregonbrewcrew.org/Portland-Water-Profile
https://www.portlandoregon.gov/water/article/244813
https://lifefermented.wordpress.com/2013/05/19/brew-tips-chlorine-removal-with-campden-tablets/
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.125 qt 14.5*1.25 + 1 Infusion -- 155 °F 60 min
16.125 qt (6.5*4 - (19.125 - 14.5*.5))+.5 Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains (equipment estimates 5.53 g | 22.1 qt) 5.68 22.7  
Grain absorption losses -1.81 -7.3  
Hops absorption losses (mash) -0.01 -0  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.04 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.15 0.6  
Going into fermentor 5.5 22  
Total: 8.57 34.3
Equipment Profile Used: System Default
 
Notes

After boil, add immersion cooler and cool to ~180 +/- 5 degrees and proceed to a 20 minute whirlpool/hopstand. Use spoon to stir every ~5 minutes a bit.

DH1 @ Mid-Fermentation (~Day 2.5 @ 1.024-1.028)
DH2 @ Tail-End of Fermentation (Day 7)

Notes:
Great Western 2-row
Bob's Red Milled Rolled Oats
Walla Walla White Wheat (1#) + BW White Wheat (.5#)

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  • Last Updated: 2019-12-04 20:01 UTC