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American IPA

255 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 80% (brew house)
Source: SEAN LAWSON
Hop Utilization: 88%
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Wednesday February 19th 2020
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OG: 1.069 FG: 1.017 ABV: 6.8% IBU: 127

1.077
1.016
8.0%
151.2
6.4
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 63.2%
2 lb American - Vienna2 lb Vienna 35 4 14%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 7%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.3%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 1.8%
4 oz German - CaraRed4 oz CaraRed 34 20 1.8%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 60 min 42.86 9.1%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 18.42 9.1%
6 oz Citra6 oz Citra Hops Pellet 11 Whirlpool 0 min 89.88 54.5%
3 oz CITRA3 oz CITRA Hops Pellet 11 Dry Hop 7 days 27.3%
11 oz / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
1 g/gal Calcuim Chloride

1 g/gal Calcim Sulfate
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 3.86 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Brewing Notes
Mash grains at 152 for 60min, sparge at 168. Add dextrose at end boil. Chill wort to 65 and fement for 4 days, then allow temp. to rise to 68 degrees and ferment to completion. Dry hop for 3-5 days then rack and package.

I'm guessing you start wiyh RO water and add the 1 gram of Calcuim Chloride and 1 gram Calcim Sulfate per gallon.

Yeast note: Chinco ale yeast( American or California ale yeast) 2L starter

My notes, I'd probably use London Ale III 1318 or a NorthEastern type of yeast.
HOP NOTES
He's saying use 6 oz of Citra at end boil and do a 20 min hop whirlpool, that would make this a lot higher than the IBU's showing

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  • Last Updated: 2021-12-20 17:47 UTC