Kung Fu Grip - Beer Recipe - Brewer's Friend

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Kung Fu Grip

250 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 7.5 gallons (ending kettle volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Sunday March 8th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Briess - Brewers Malt 2-Row14 lb Brewers Malt 2-Row 37 1.8 70%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 20%
1 lb Bestmalz - BEST Chit Malt1 lb BEST Chit Malt 23 1.4 5%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 5%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Comet1 oz Comet Hops Pellet 11 Mash 0 min 4.95 7.7%
2 oz Belma (9.4 AA)2 oz Belma (9.4 AA) Hops Pellet 9.4 Whirlpool at 185 °F 40 min 7.51 15.4%
1 oz Citra (11 AA)1 oz Citra (11 AA) Hops Pellet 11 Whirlpool 40 min 5.49 7.7%
1 oz Citra -LPN1 oz Citra -LPN Hops Lupulin Pellet 25 Whirlpool at 185 °F 40 min 9.99 7.7%
2 oz Yakima Valley Hops - Strata (12 AA)2 oz Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Whirlpool at 185 °F 40 min 9.59 15.4%
2 oz Belma2 oz Belma Hops Pellet 9.4 Dry Hop at 60 °F 4 days 15.4%
2 oz Citra (11 AA)2 oz Citra (11 AA) Hops Pellet 11 Dry Hop 4 days 15.4%
2 oz Yakima Valley Hops - Strata (12 AA)2 oz Yakima Valley Hops - Strata (12 AA) Hops Pellet 12 Dry Hop at 60 °F 4 days 15.4%
13 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 g Gypsum Water Agt Sparge 1 hr.
 
Yeast
Omega Yeast Labs - Hornindal Kveik OYL-091
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
High/Low
Optimum Temp:
70 - 95 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
TCB
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 20 100 100 48
Adjust post boil PH to 5.0 with 10 minutes left to FO.
Pitch ~1L starter at 66, free-rise/ramp to 72 by 48hrs
Raise to 75 until fermentation complete
Cool slowly & hold at 70 for 48hrs to clean up
Soft crash to 60, dry hop for 4 days
Closed transfer to purged keg
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal Temperature 150 °F 150 °F 60 min
5.1 gal Fly Sparge 150 °F 160 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.06 36.3  
Grain absorption losses -2.5 -10  
Hops absorption losses (mash) -0.04 -0.2  
Remaining sparge water volume 4.29 17.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 9 36  
Boil off losses -1.5 -6  
Post boil volume 7.5 30  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Estimated amount in fermentor 7.28 29.1  
Total: 11.79 47.2
Equipment Profile Used: System Default
"Kung Fu Grip" Specialty IPA: New England IPA beer recipe by brobbins3@yahoo.com. All Grain, ABV 8.05%, IBU 37.52, SRM 5.88, Fermentables: (Brewers Malt 2-Row, Flaked Oats, BEST Chit Malt, Aromatic Malt) Hops: (Comet, Belma (9.4 AA), Citra (11 AA), Citra -LPN, Yakima Valley Hops - Strata (12 AA), Belma) Other: (Calcium Chloride (dihydrate), Gypsum)
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  • Last Updated: 2020-04-26 15:51 UTC