Pangaea Proxima Polar IPA - Beer Recipe - Brewer's Friend

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Pangaea Proxima Polar IPA

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Virtual Big Brew
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/pangaea-proxima-polar-ipa/?utm_source=informz&utm_medium=email&utm_campaign=AHA&_zs=59VbA1&_zl=jdwh5
Created: Wednesday April 15th 2020
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5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Simpsons - Finest Pale Ale Maris Otter8.5 lb Finest Pale Ale Maris Otter 37 2.6 68.5%
2.50 lb Weyermann - Pilsner2.5 lb Pilsner 36 1.5 20.2%
1.40 lb Weyermann - Carafoam1.4 lb Carafoam 34.5 2.2 11.3%
12.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Southern Cross0.8 oz Southern Cross Hops Pellet 13 Boil 60 min 41.24 15.1%
0.50 oz Moutere0.5 oz Moutere Hops Pellet 19 Boil 15 min 18.69 9.4%
0.75 oz Wai-iti0.75 oz Wai-iti Hops Pellet 3 Whirlpool 15 min 1.69 14.2%
0.25 oz Moutere0.25 oz Moutere Hops Pellet 19 Whirlpool 15 min 3.56 4.7%
1 oz Moutere1 oz Moutere Hops Pellet 19 Dry Hop Day 5 18.9%
1 oz Taiheke1 oz Taiheke Hops Pellet 7 Dry Hop Day 5 18.9%
1 oz Wai-iti1 oz Wai-iti Hops Pellet 3 Dry Hop Day 5 18.9%
5.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2.20 g Wyeast - Beer Nutrient Other Boil 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Boulder, CO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 153 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.65 18.6  
Mash volume with grains 5.64 22.6  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume 4.15 16.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.45 g | 21.8 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Estimated amount in fermentor 4.96 19.9  
Total: 8.8 35.2
Equipment Profile Used: System Default
 
Notes

Original Gravity: 1.064
Final Gravity: 1.009
IBU: 60
SRM: 5
Efficiency: 70%

DIRECTIONS
Mash at 153° F (67° C) for 60 minutes. Boil 60 minutes, adding kettle hops, Whirlfloc, and yeast nutrient at indicated times. Ferment at 95–100°F (35–38°C) if using the LallBrew Voss Kviek Ale Yeast until terminal gravity is reached, or at the recommended fermentation temperature if using one of the alternative yeast options. Dry hop as indicated before bottling or kegging.


Yeast Substitutions for Lallemand LalBrew Voss Kveik Ale Yeast:
Lallemand Nottingham - Ferment at 57°–70° F (14°–21° C)
BRY-97 West Coast Ale - Ferment at 59°–72° F (15°–22° C)

Hops Substitutions:
For Southern Cross: Sorachi Ace, Chinook
For Moutere: Ekuanot, Comet
For Taiheke: Motueka, Cashmere
For Wai-iti: Riwaka, Kohatu, Citra

Extract Version
Replace malts with 6 lb. (2.7 kg) Maris Otter liquid malt extract and 2.5 lb. (1.1 kg) Pilsner liquid malt extract. Dissolve extracts in hot water, top up with additional water to desired boil volume, and proceed with

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  • Last Updated: 2020-04-15 17:15 UTC