Slab Brewing Naked City IPA - Beer Recipe - Brewer's Friend

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Slab Brewing Naked City IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Monday March 23rd 2020
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Slab Brewing Naked City IPA

by Wolf Pack Brewing

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 25

1.056
1.010
6.0%
25.3
7.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 kg New Zealand - Ale Malt8.8 kg Ale Malt 37.4 3.05 69%
1.50 kg New Zealand - Wheat Malt1.5 kg Wheat Malt 35.4 2.13 11.8%
1.30 kg New Zealand - Munich Malt1.3 kg Munich Malt 36.8 7.87 10.2%
550 g New Zealand - Light Crystal Malt550 g Light Crystal Malt 35.4 31.98 4.3%
600 g Rice Hulls600 g Rice Hulls 0 0 4.7%
12.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Chinook20 g Chinook Hops Pellet 13 Boil 60 min 12.93 3.3%
130 g Mosaic130 g Mosaic Hops Pellet 12.5 Whirlpool at 85 °C 40 min 12.35 21.7%
225 g Mosaic225 g Mosaic Hops Pellet 12.5 Dry Hop 3 days 37.5%
90 g Citra90 g Citra Hops Pellet 11 Dry Hop 3 days 15%
135 g Motueka135 g Motueka Hops Pellet 7 Dry Hop 3 days 22.5%
600 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
3 g Baking Soda Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 15 min.
5 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
8 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
32 L Strike 69 °C 67 °C 60 min
44 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.8 L. Suggest reducing initial water volume to 45.4 L and adding 10.4 L sparge/top-off.  
Strike water volume at mash thickness of 2.5 L/kg 31.9
Mash volume with grains (equipment estimates 39.6 L) 40.3
Grain absorption losses -12.8
Remaining sparge water volume (equipment estimates 37.6 L) 36.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.8 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -0.7
Top off amount 0.7
Going into fermentor 50
Total: 68.7  
Equipment Profile Used: System Default
 
Notes

SLAB BREWING’S NAKED CITY IPA
Naked City IPA from Slab Brewing, is a stripped back and easy to drink IPA. It’s lower in alcohol than most IPAs and contains a "shit ton" of late addition hops. They use mosaic and motueka hops to generate the hoppy flavour and tropical pineapple aromas.
No shirt, no shoes, no pants, no problem.
Learn more about how this beer is brewed in episode #32 of the New Zealand Brewer Podcast.
Style: Session IPA
Batch size: 23 Litres
OG: 1.052
FG: 1.011
Efficiency: 70%
IBU: 42 IBU
ABV: 5.4%
Boil: 60 minutes

Ingredients:
4kg Pale Ale (Gladfield)
700g Wheat Malt (Gladfield)
600g Munich Malt (Gladfield)
250g Light Cystal (Gladfield)
9g NZ Chinook @ 60 minutes (12.3% AA)
60g Mosaic @Whirlpool at 85 C for 40 minutes (0% AA)
100g Mosaic @ Dryhop
60g Motueka @ Dryhop
40g Citra @ Dryhop
Irish Moss
Yeast Nutrient

Water treatment:
9.9g Gypsum
1.6g Calcium Chloride
1.1g Epsom Salt
Mash Temperature and Time:
67 °C for 60 minutes.
Yeast: US-05
Fermentation and Conditioning:
Start at 19 °C
Notes:
Dryhop at 80% attenuation to avoid hop creep.

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  • Last Updated: 2020-03-23 07:34 UTC