Green Flash West Coast IPA Clone - Beer Recipe - Brewer's Friend

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Green Flash West Coast IPA Clone

242 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Edited from AHA recipe
Calories: 242 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday April 5th 2020
1.073
1.017
7.4%
101.4
9.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb United Kingdom - Maris Otter Pale25 lb Maris Otter Pale 38 3.75 80.6%
3 lb Crisp Malting - Caramalt 15L3 lb Caramalt 15L 32.7 17.5 9.7%
3 lb United Kingdom - Dextrine Malt3 lb Dextrine Malt 33 1.8 9.7%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 90 min 20.65 6.9%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 90 min 12.2 3.4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 9.65 3.4%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 11.4 3.4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 30 min 7.42 3.4%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 30 min 8.76 3.4%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 14.37 10.3%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 15 min 16.97 10.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Aroma 0 min 6.9%
1 oz Columbus1 oz Columbus Hops Pellet 15 Aroma 0 min 6.9%
2 oz Cascade2 oz Cascade Hops Pellet 7 Aroma 0 min 13.8%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 6.9%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 3 days 6.9%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 3 days 6.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 3 days 6.9%
14.50 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:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 5.85 psi       Temp: 32 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.4 gal Fly Sparge 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.39 gal (49.58 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.39 gal (1.58 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.17 gal (48.67 qt). Suggest reducing strike water volume to 9.52 gal (38.08 qt) and adding 0.17 gal (0.67 qt) sparge/top-off. 9.69 38.8  
Strike water volume at mash thickness of 1.25 qt/lb 9.69 38.8  
Mash volume with grains (equipment estimates 11.67 g | 46.7 qt) 12.17 48.7  
Grain absorption losses -3.88 -15.5  
Remaining sparge water volume (equipment estimates 6.83 g | 27.3 qt) 6.94 27.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.39 g | 49.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.39 -1.6  
Post boil Volume 10.5 42  
Top off amount 0.5 2  
Going into fermentor 11 44  
Total: 16.63 66.5
Equipment Profile Used: System Default
 
Notes

To brew Green Flash West Coast IPA, the water profile should be similar to Burton-Upon-Trent’s, but with roughly half the mineral content. Mash grains at 152°F (67°C) for one hour. Mash out at 165°F (74°C) for 10 minutes. Steep flameout hop for 10 minutes before chilling.

Pitch yeast to cooled wort at 68°F (20°C) and allow temperature to rise naturally to 70-72°F (21-22°C).

When fermentation is complete, dry hop in primary fermenter for seven days. Drink it fresh for maximum late hop character.

Water treated with brewing salts target: Ca=110, Mg=18, Na=16, Cl=50, SO4=275

Treated 25 gallons of Detroit water 7 teaspoons Gypsum 1 tablespoon Epsom Salt 1/4 teaspoon canning salt i teaspoon calcium Carbonate I teaspoon Citric Acid

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  • Last Updated: 2020-08-30 23:27 UTC