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IPA

217 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Uno Moss
Calories: 217 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday May 22nd 2020
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1.066
1.012
7.0%
72.5
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
1.50 lb American - Caramel / Crystal 10L1.5 lb Caramel / Crystal 10L 35 10 12%
1 lb Brown Sugar1 lb Brown Sugar 45 15 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 3.8 20%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Boil 15 min 12.56 20%
0.80 oz Summit0.8 oz Summit Hops Pellet 18.5 Boil 60 min 49.94 32%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 15 Dry Hop 10 days 20%
0.20 oz Summit0.2 oz Summit Hops Pellet 18.5 Boil 15 min 6.2 8%
2.50 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:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.6 oz       Temp: 72 °F       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
17.2 qt Single Infusion Mash Strike 160 °F 150 °F 60 min
6 gal Continuous- stop when runnings provide enough wort or 1.008 Fly Sparge 165 °F 165 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.31 17.3  
Mash volume with grains 5.23 20.9  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.38 g | 17.5 qt) 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.11 36.5
Equipment Profile Used: System Default
 
Notes

GENERAL STARTING POINT FOR ALL GRAIN:

  1. Determine grain bill % of each malt and target FG.
  2. Based on sparging method assume an efficiency.
  3. Reference Pg 194 of How to Brew for calculating avg ppg of the batch.
  4. Determine grain bill from above calculations.
    RECIPE SPECIFIC:
  5. 80% 2 Row 13% 10L Crystal 7% Corn sugar target FG 1.012.
  6. 75%
  7. 2 row: 29ppg x .8
    10L :26ppg x .13
    sugar:42ppg x .07
    = 29.5ppg avg for batch
  8. With desired ABV of 6.9% OG needs to be 1.065 for 5.5 gal post boil. So 65 x 5.5 gal = 358 pts. 358/29.5=12 lbs total grain bill. Remember 1.065 is post boil. Expect 1-1.5gal to boil off so use 7 gal for pre boil volume. Therefore pre boil OG should be 358/7=1.051.

    Determine water/grist ratio. Determine target temperatures and mash method. Fly sparge requires 1.5x mash water.
    Rough Target Mash pH 5.1-5.6
    Add pineapple to fermentor.
    To dry hop be sure to use a nylon bag filter or cheesecloth.
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  • Last Updated: 2021-01-10 21:28 UTC