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English IPA

Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Thursday October 29th 2020

Original Gravity:

1.065

Final Gravity:

1.015

ABV (alternate):

6.9%

IBU (tinseth):

47.6

SRM (morey):

6.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
12.50 lb	United Kingdom - Maris Otter Pale12.5 lb Maris Otter Pale		38	3.75	100%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	East Kent Goldings3 oz East Kent Goldings Hops	Pellet	5.5	Boil	60 min	47.64	60%
2 oz	East Kent Goldings2 oz East Kent Goldings Hops	Pellet	5.5	Dry Hop	3 days		40%
5 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
5 oz	East Kent Goldings (Pellet)		47.64	100%
5 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Strike	68 °F	150 °F	60 min
		Temperature	150 °F	170 °F	10 min
4 gal	Top up if necessary with RO Water	Batch Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Epsom Salt	Water Agt	Mash	1 hr.
28 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Salt	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.
1 g	Lye	Water Agt	Mash	1 hr.
1 each	Whirlfloc tablet	Fining	Boil	10 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.72 psi Temp: 35 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Burton on Trent (historic and decarbonated)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
187	41	113	85	720	20
Mash Chemistry and Brewing Water Calculator

Notes

Alternate yeast: Safale S-04, WLP 007, LalBrew Nottingham yeast. Pitch and ferment for 3 days at 64 degrees F, then let rise to max. 70 degrees.

I'll use the recommended Burton, decarbonated water as best I can - sulfate is very high but not to Burton standards.

Last Updated and Sharing

535

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Brews

Public: Yup, Shared
Last Updated: 2020-10-31 18:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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