Ballast Point Sculpin Ale - Beer Recipe - Brewer's Friend

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Ballast Point Sculpin Ale

207 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Charlie Tritschler
Calories: 207 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Tuesday October 15th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb US - Pale 2-Row11 lb Pale 2-Row 37 1.8 80%
1.25 lb American - Caramel / Crystal 10L1.25 lb Caramel / Crystal 10L 35 10 9.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.3%
0.50 lb Belgian - CaraVienne0.5 lb CaraVienne 34 20 3.6%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 First Wort 0 min 16.48 14.3%
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 35.34 10.7%
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 25.13 7.1%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Boil 30 min 6.04 3.6%
0.25 oz Crystal0.25 oz Crystal Hops Pellet 4.3 Boil 30 min 2.6 3.6%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Boil 30 min 7.67 3.6%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 5.37 14.3%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop Day 7 28.6%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop Day 20 14.3%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Crushed Whirfloc Fining Boil 15 min.
3.10 g Calcium Chloride (dihydrate) Water Agt Mash 3 hr.
2.40 g Epsom Salt Water Agt Mash 3 hr.
8.50 g Gypsum Water Agt Mash 3 hr.
0.50 g Table Salt Water Agt Mash 3 hr.
5 ml Lactic acid Water Agt Mash 3 hr.
3.10 g Calcium Chloride (dihydrate) Water Agt Mash 3 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       Temp: 38 °F       CO2 Level: 2.2 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
5.5 gal Infusion -- 148 °F 60 min
4.3 gal Add FWH to kettle while lautering 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 4.3 17.2  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 5.32 g | 21.3 qt) 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.1 24.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.06 g | 24.3 qt) 6 24  
Total: 9.47 37.9
Equipment Profile Used: System Default
 
Notes
  • Do iodine test pre-boil to ensure conversion was successful
  • Days 1-7 Primary
  • Days 8-14 Secondary
  • Days 15-21 add dry hops to secondary
  • Day 24 Rack to bright keg or bottle
Last Updated and Sharing
 
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  • Last Updated: 2020-09-01 17:17 UTC