Beowulf - Beer Recipe - Brewer's Friend

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Beowulf

348 calories 30.2 g 12 oz
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Beer Stats
Method: Extract
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 27% (steeping grains only)
Source: FCip
Calories: 348 calories (Per 12oz)
Carbs: 30.2 g (Per 12oz)
Created: Tuesday December 31st 2013
1.105
1.019
11.3%
230.9
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.60 lb Dry Malt Extract - Extra Light5.6 lb Dry Malt Extract - Extra Light 42 2.5 44.1%
5.60 lb Liquid Malt Extract - Amber5.6 lb Liquid Malt Extract - Amber 35 10 44.1%
11.20 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 7.9%
8 oz American - Pale Ale8 oz Pale Ale 37 3.5 3.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Centennial3.5 oz Centennial Hops Pellet 9.5 Boil 60 min 89.08 46.7%
1 oz mosaic1 oz mosaic Hops Pellet 16 Boil 60 min 42.87 13.3%
1 oz Magnum1 oz Magnum Hops Pellet 16 Boil 45 min 39.35 13.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7.5 Boil 15 min 9.06 13.3%
1 oz Citra1 oz Citra Hops Leaf/Whole 13.5 Boil 15 min 16.32 13.3%
7.50 oz / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1 (M cells / ml / ° P) 400 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dme       Amount: .5 cup - 4 oz       CO2 Level: 2.1 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.31 g | 21.2 qt) 4.28 17.1  
Mash volume with grains (equipment estimates 5.31 g | 21.2 qt) 4.4 17.6  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.91 3.6  
Pre boil volume (equipment estimates 6.03 g | 24.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil volume 4.25 17  
Going into fermentor 4.25 17  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.28 17.1
Equipment Profile Used: System Default
 
Notes

We brew this with a full boil volume of 5 gallons of spring water

  1. Bring 5 gal. of water to 155 - 160 degrees and then steep 1 lb. of crystal 10L malt and 1 lb of 2-row malt for 25 minutes.
  2. Bring pot to a boil and then turn off heat and add 6 lb. of Extra Pale DME and 6 lb. of Amber LME. Stir constantly and once dissolved, return heat.
    =======================
    60 minute boil
    =======================
  3. Add 1 oz. of Mosaic hops (pellets) and 3.5 oz. of Centennial hops (pellets) at 60 minutes.
  4. Add 1 oz. of Magnum hops (pellets) at 45 minutes.
  5. Add 1 oz. of Citra hops (whole leaf) and 1 oz. of Cascade hops (whole leaf) at 15 minutes.
  6. Once 60 minute has completed, remove from stove and cool wort to 70 - 75 degrees. Take a hydrometer reading. Your target OG should be 1.089. Experience tells us that about 1 gallon of liquid will burn off, so you OG might be 1.11. Add 1 gallon of spring water and you should reach your target OG.
  7. Pour into primary fermentator.
  8. Aerate/Stir the wort.
  9. Add yeast starter or enough yeast vials to hit target of 404 billion cells. Target attenuation should be 75% before you siphon into secondary fermentation. Aim for 9 to 11 days in primary fermentation. Be very prepared for blowoffs!
  10. Siphon into secondary fermentater for 8 to 10 days. Take another gravity reading.
  11. After secondary is complete, you are ready for bottling. We are aiming for 1.6 vols of CO2, so we will add 1/4 cup of dme into a saucepan with 2 and 1/2 cups of water and bring to a boil. Let mixture cool and then pour into a bottling bucket.
  12. Siphon beer from secondary fermentator into bottling bucket.
  13. Pour into bottles.
  14. Let bottles sit at room temp for 10 days. Next, move bottles into fridge and let them sit for 10 days.
  15. Enjoy.
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  • Last Updated: 2018-10-03 18:10 UTC