American IPA - Beer Recipe - Brewer's Friend

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American IPA

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gordon Strong, BYO Magazine, Sep 2018
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday May 6th 2020
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1.065
1.017
6.4%
76.5
6.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 78.4%
2 lb American - Vienna2 lb Vienna 35 4 15.7%
8 oz Belgian - CaraVienne8 oz CaraVienne - (late mash tun addition) 34 20 3.9%
4 oz German - CaraHell4 oz CaraHell - (late mash tun addition) 34 11 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 First Wort 0 min 33.5 13%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 15 min 18.84 17.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 7.57 17.4%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 1 min 1.64 17.4%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool 0 min 14.98 34.8%
5.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
3.87 ml Lactic acid Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 ml ClarityFerm Fining Primary 0 min.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 226 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.21 psi       Temp: 35 °F       CO2 Level: 2.65 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
16 qt Mash-In Strike -- 147 °F 60 min
8 qt Mash-Out Infusion 140 °F 168 °F 15 min
4 gal Sparge Fly Sparge 165 °F 170 °F 30 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 4.78 19.1  
Mash volume with grains (equipment estimates 5.33 g | 21.3 qt) 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.05 g | 16.2 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 4.6 18.4  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Top off amount 0.48 1.9  
Going into fermentor 5 20  
Total: 8.34 33.4
Equipment Profile Used: System Default
 
Notes

A classic American IPA, in the style of Bell's Two-Hearted Ale.

Yeast Alternatives: Wyeast 1272 American Ale II, White Labs WLP051 California Ale V, Mangrove Jack's M36 Liberty Bell Ale

Prepare brewing water and adjust to 5.5 pH.

Mash in base malts (2-row and Vienna) at 147 deg F and rest for 60 minutes.
Add crystal malts and raise temperature to 168 deg F for 15 minutes, recirculating the wort.
Fly sparge with 170 deg F water, collecting 6.5 gallons of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. First wort hops are added directly to the boil kettle before lautering and sparging. The whirlpool hops are added after the heat has been turned off and the wort has rested 15 minutes. Stir the hops in and rest an additional 15 minutes.

Chill the wort to 65 deg F, pitch the yeast, and ferment until complete. Rack the beer. If desired, add the dry hops for three days at room temperature. Rack and package the beer, or clarify the beer if desired with finings before packaging.

Prime and bottle condition or keg and force carbonate.

Source: Gordon Strong, BYO Magazine, Sep 2018

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  • Last Updated: 2020-07-02 00:00 UTC