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David Heath's Verdant IPA

Method: Partial Mash
Style: American IPA
Boil Time: 30 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 73% (brew house)
Source: David Heath
Calories: 193 calories (Per 17oz)
Carbs: 16.6 g (Per 17oz)

Created: Saturday February 13th 2021

Island Racer IPA 5 GAL

by pcorrin@ancientmannbrewing.ca

OG: 1.063 FG: 1.012 ABV: 6.7% IBU: 51

Original Gravity:

1.059

Final Gravity:

1.010

ABV (standard):

6.3%

IBU (tinseth):

45.3

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 kg	United Kingdom - Maris Otter Liquid Malt Extract (LME) - (late boil kettle addition)	36	5	33.7%
2.50 lb	Thomas Fawcett - Maris Otter Pale Ale Malt2.5 lb Maris Otter Pale Ale Malt	38	2.65	25.5%
27 oz	Great Western - Vienna27 oz Vienna	37	3	17.2%
1.50 lb	Grain Millers - Flaked Oats1.5 lb Flaked Oats	34.6	1.5	15.3%
8 oz	American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L	35	20	5.1%
5 oz	Briess - Carapils Malt5 oz Carapils Malt	34.5	1.5	3.2%
156.91 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	BSG - Centennial (10.5 AA)35 g BSG - Centennial (10.5 AA) Hops	Pellet	8	Boil	10 min	14.45	14.6%
35 g	BSG - Mosaic (10.9 AA)35 g BSG - Mosaic (10.9 AA) Hops	Pellet	11.2	Boil	10 min	20.23	14.6%
35 g	BSG - Centennial (10.5 AA)35 g BSG - Centennial (10.5 AA) Hops	Pellet	8	Hop Stand at 176 °F	20 min	4.44	14.6%
35 g	BSG - Mosaic (10.9 AA)35 g BSG - Mosaic (10.9 AA) Hops	Pellet	11.2	Hop Stand at 176 °F	20 min	6.21	14.6%
50 g	BSG - Centennial (10.5 AA)50 g BSG - Centennial (10.5 AA) Hops	Pellet	8	Dry Hop	3 days		20.8%
50 g	BSG - Mosaic (10.9 AA)50 g BSG - Mosaic (10.9 AA) Hops	Pellet	11.2	Dry Hop	3 days		20.8%
240 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	BSG - Centennial (10.5 AA) (Pellet)	18.89	50%
120 g	BSG - Mosaic (10.9 AA) (Pellet)	26.44	50%
240 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
9 qt	Infusion	Strike	169 °F	149 °F	60 min
5 qt	Mash Out & Vorlauf	Temperature	206 °F	167 °F	10 min
10 qt	Sparge	Fly Sparge	167 °F	167 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
1.35 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 days
2.25 g	Epsom Salt (MgSO4)	Water Agt	Mash	1 days
0.60 g	Fruit Fresh (ascorbic/citric acid blend)	Water Agt	Mash	1 days
6.50 g	Gypsum (Calcium Sulfate)	Water Agt	Mash	1 days
1.30 ml	Lactic acid	Water Agt	Mash	1 days
0.60 g	Sodium metabisulfite	Water Agt	Mash	1 days
0.50 g	Table Salt	Water Agt	Mash	1 days
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
1 tsp	Irish Moss	Fining	Boil	5 min.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	64 - 73 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.9 oz Temp: 72 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	18	17	50	235	95
Dilute Calgary (Bearspaw Dam) Tap Water 50:50 with distilled water; add water agts as indicated.
Mash Chemistry and Brewing Water Calculator

Notes

Made 1.5 L starter 3 days prior to pitching, using 150 g of DME, 1/2 tsp of Wyeast nutrient, and 2 drops of olive oil. Pre-boil and original gravities hit, and pitched at 67F. Fermentation began within 3 hours, and 67F was maintained for 1 full day. Fermenter rose to 72F and maintained until day 3 when dry hopped (G=1.014) and flushed fermenter with CO2.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-03-21 22:37 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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