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3 Gallon English IPA

Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.051 (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: Monday December 28th 2020

Original Gravity:

1.065

Final Gravity:

1.015

ABV (alternate):

6.9%

IBU (tinseth):

50.4

SRM (morey):

6.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
7.75 lb	United Kingdom - Maris Otter Pale7.75 lb Maris Otter Pale		38	3.75	100%
7.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
51 g	East Kent Goldings51 g East Kent Goldings Hops	Pellet	5	First Wort	0 min	50.41	59.3%
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	5	Dry Hop (High Krausen)	3 days		40.7%
86 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
86 g	East Kent Goldings (Pellet) 86 g East Kent Goldings (Pellet) Hops		50.41	100%
86 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Strike temp 160°F, grain 66.4°	Strike	150 °F	150 °F	60 min
	Mash-OUt	Temperature	150 °F	170 °F	5 min
2.25 gal		Batch Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
2 g	Yeast Nutrient	Other	Boil	10 min.
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
19.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
2.10 g	Baking Soda	Water Agt	Mash	1 hr.
1.27 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 68 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.5 oz Temp: 68 °F CO₂ Level: 2.3 Volumes

Target Water Profile

Burton - Boiled - Brungard

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
213	40	25	35	610	80
Mash Chemistry and Brewing Water Calculator

Notes

Alternate yeasts Safale S-04, WLP 007, LalBrew Nottingham. Pitch and ferment for at 64°F for 3 days, then let rise to max. 70°F. NOTE: For batch 1, fermenting at ambient basement temp (66°F).

Using Martin Brungard's recommendation for decarbonated Burton water.

Boil at 1.6 kw for 75 mins, then 2.4 kw for 15 mins. Boil off is 20% - still somewhat high.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-12-28 18:41 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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