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HalfSack IPA - BIAB

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 65% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)

Created: Thursday June 7th 2012

Original Gravity:

1.078

Final Gravity:

1.018

ABV (standard):

7.9%

IBU (tinseth):

71.2

SRM (morey):

10.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	American - Pale 2-Row7 lb Pale 2-Row	37	1.8	41.2%
7 lb	United Kingdom - Maris Otter Pale7 lb Maris Otter Pale	38	3.75	41.2%
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	8.8%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	2.9%
1 lb	Cane Sugar1 lb Cane Sugar	46	0	5.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	Bill %
0.75 oz	Columbus0.75 oz Columbus Hops	Leaf/Whole	15	Boil	60 min	12%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	45 min	16%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	30 min	16%
1.50 oz	Cascade1.5 oz Cascade Hops	Leaf/Whole	7	Boil	5 min	24%
1 oz	Columbus1 oz Columbus Hops	Leaf/Whole	15	Boil	0 min	16%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Dry Hop	4 days	16%
6.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Columbus (Leaf/Whole)	0	28%
4.50 oz	Cascade (Leaf/Whole)	0	72%
6.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
36	BIAB, see notes	Infusion	--	154 °F	60 min
	Mashout	--	--	170 °F	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.25 tsp	irish Moss		Fining	Boil	15 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Heat 8 gallons of water to 160F. Add BIAB bag to keggle and clip it to edges.

Add total grains and stir to eliminate any dough balls.

Check temp, its should be around 154F, a little lower is better than too high (160F is max) if temp is too high drain some of the liquid off and add back to the grains and stir, keep stirring until you reach mash temp (154F).

Cover the keggle with a lid and let it sit for 60 minutes.

Raise temperature to 170 and let sit for 10 minutes (Mash Out).

Remove grain bag and squeeze the bag to extract more liquid. No need to squeeze all liquid out, just give it a few good squeezes.

Bring the liquid (wort) to a boil and add hops per the recipe. This is a 60 minute boil.

Last Updated and Sharing

1,687

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Brews

Public: Yup, Shared
Last Updated: 2012-06-15 21:18 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

Discussion about this recipe:

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System Account • 09/10/2012 at 02:17am
started with 9 gallons of water rounded each hop to full ounces subbed 1.5oz cascade with 1 oz cascade and 1 oz of Columbus hop burst 15 mins covered after boil no hop bag just free boiled sitting at 1.065 will pitch yeast in a couple of days letting it sit in a cube for 2 days

System Account • 07/20/2013 at 02:26pm
Well written instruction, good job.

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