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

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Pangaea Proxima Polar IPA

214 calories 19.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jackalope Brewing Co./AHA Big Brew Day
Calories: 214 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/pangaea-proxima-polar-ipa/
Created: Thursday April 23rd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Simpsons - Maris Otter pale8.5 lb Maris Otter pale 38 2.4 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 39.56 15.1%
0.50 oz Moutere0.5 oz Moutere Hops Pellet 19 Boil 15 min 17.93 9.4%
0.75 oz Wai-iti0.75 oz Wai-iti Hops Pellet 3 Whirlpool at 175 °F 15 min 1.08 14.2%
0.25 oz Moutere0.25 oz Moutere Hops Pellet 19 Whirlpool at 175 °F 15 min 2.28 4.7%
1 oz Moutere1 oz Moutere Hops Pellet 19 Dry Hop 5 days 18.9%
1 oz Taiheke1 oz Taiheke Hops Pellet 7 Dry Hop 5 days 18.9%
1 oz Wai-iti1 oz Wai-iti Hops Pellet 3 Dry Hop 5 days 18.9%
5.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 15 min.
2.20 g Wyeast - Beer Nutrient Other Mash 5 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Strike 164 °F 153 °F 60 min
3.7 gal Batch Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
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 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.1 20.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.06 g | 20.3 qt) 5 20  
Total: 8.4 33.6
Equipment Profile Used: System Default
 
Notes

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.

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

Ingredient Substitutions
Southern Cross Hops: Sorachi Ace, Chinook
Moutere Hops: Ekuanot, Comet
Taiheke Hops: Motueka, Cashmere
Wai-iti Hops: Riwaka, Kohatu, Citra
LalBrew Voss Kveik Ale Yeast: Lallemand Nottingham or BRY-97 West Coast Ale Yeast

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  • Last Updated: 2020-04-23 20:36 UTC