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Nut Brown IPA.

Method: Partial Mash
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Saturday February 6th 2021

Original Gravity:

1.064

Final Gravity:

1.017

ABV (standard):

6.2%

IBU (tinseth):

55.3

SRM (morey):

33.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 lb	Briess - DME Sparkling Amber3 lb DME Sparkling Amber	44.6	10	33.3%
3 lb	Briess - LME Pilsen Light3 lb LME Pilsen Light	37.6	2	33.3%
8 oz	Briess - Caramel Malt - 90L8 oz Caramel Malt - 90L	34.5	90	5.6%
8 oz	Briess - Caramel Malt - 40L8 oz Caramel Malt - 40L	35.4	40	5.6%
16 oz	American - Caramel / Crystal 20L16 oz Caramel / Crystal 20L	35	20	11.1%
16 oz	Belgian - Chocolate16 oz Chocolate	30	340	11.1%
144 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Barth-Haas - Nugget1 oz Nugget Hops	Leaf/Whole	11.5	Boil	60 min	38.47	40%
1 oz	Artisan - Cascade1 oz Cascade Hops	Leaf/Whole	5.8	Boil	30 min	14.91	40%
0.50 oz	Artisan - Cascade0.5 oz Cascade Hops	Leaf/Whole	5.8	Boil	5 min	1.93	20%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Barth-Haas - Nugget (Leaf/Whole)	38.47	40%
1.50 oz	Artisan - Cascade (Leaf/Whole)	16.84	60%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8 qt	Rinsed grains in 170º H2O	Sparge	60 °F	154 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Citric acid	Water Agt	Boil	1 hr.
0.50 tsp	Gelatin	Fining	Boil	10 min.
3.30 tsp	Yeast Nutrient	Other	Boil	10 min.
20 g	Citric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - American Ale II 1272

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.4 oz Temp: 68 °F CO₂ Level: 2.52 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Ill work on getting the water details but I do use citric acid to bring pH down to 5.2 ish.
Mash Chemistry and Brewing Water Calculator

Notes

Procedure (while drinking Epic Brewing Double Skull Doppelbock)
Added grains to 8 quarts H2O and brought to 154º (+-) for 30 minutes. Batch Spraged with 8 quarts 170º H2O. Brought total water up to 6 gals and added extracts ( I usually go with all DME but my brew store was out of stock).
Added HOMEGROWN Nugget at initial boil
Added HOMEGROWN Cascade at 30 minute
Added HOMEGROWN Cascade at 50 minute
Added yeast nutrient and gelatin at 50 minutes
Total boil 60 min.
Used Wort chiller to cool to 69º and pitch yeast
O.G. 1.061
2/19/2021 Racked to second carboy S.G. 1.017
added 1/2 tsp of gelatin to try and clear.
2/25/2021 added 4.5 oz of organic sucrose and bottled 34 pints + 4 12oz and 1 carbonatable growler. F.G 1.014

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-02-25 23:27 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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