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Happy Hoppy IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 22.69 liters (ending kettle volume)
Pre Boil Size: 28.68 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (ending kettle)
Calories: 189 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)

Created: Sunday March 21st 2021

03 PALE ALE

by m.mihai

OG: 1.057 FG: 1.011 ABV: 6.0% IBU: 41

IPa

by guilleweb

OG: 1.062 FG: 1.011 ABV: 6.6% IBU: 45

Aroma IPA

by Beardbrew

OG: 1.062 FG: 1.016 ABV: 6.1% IBU: 43

Original Gravity:

1.062

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

40.9

SRM (morey):

8.4

Mash pH

n/a

Cost $

64.70

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3,000 g	Voyager Craft Malt - Pale Compass3000 g Pale Compass	$ 5.90 / kg $ 17.70	38.1	2.79	46.9%
1,000 g	Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose - (late boil kettle addition)	$ 3.80 / kg $ 3.80	42	0.5	15.6%
1,000 g	Voyager Craft Malt - Pale Schooner1000 g Pale Schooner	$ 8.90 / kg $ 8.90	35.9	2.1	15.6%
500 g	Voyager Craft Malt - Voodoo Schooner500 g Voodoo Schooner	$ 9.70 / kg $ 4.85	35.9	43.2	7.8%
400 g	Voyager Craft Malt - Winter Wheat Janz400 g Winter Wheat Janz	$ 9.30 / kg $ 3.72	38.8	2.54	6.3%
300 g	Maltodextrin300 g Maltodextrin - (late boil kettle addition)	$ 7.00 / kg $ 2.10	39	0	4.7%
200 g	Rolled Oats200 g Rolled Oats	$ 0.19 / kg $ 0.04	33	2.2	3.1%
6,400 g / $ 41.11

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Amarillo15 g Amarillo Hops	$ 0.12 / g $ 1.73	Pellet	8.6	Boil	60 min	15.03	11.5%
15 g	Simcoe15 g Simcoe Hops	$ 0.12 / g $ 1.73	Pellet	12.7	Boil	20 min	13.44	11.5%
10 g	BSG - Idaho 710 g Idaho 7 Hops	$ 0.13 / g $ 1.25	Pellet	14.1	Boil	15 min	8.15	7.7%
10 g	Mosaic10 g Mosaic Hops	$ 0.13 / g $ 1.25	Pellet	12.5	Boil	5 min	2.9	7.7%
10 g	Mosaic10 g Mosaic Hops	$ 0.13 / g $ 1.25	Pellet	12.5	Boil	1 min	0.63	7.7%
10 g	BSG - Idaho 710 g Idaho 7 Hops	$ 0.13 / g $ 1.25	Pellet	14.1	Boil	1 min	0.71	7.7%
20 g	Mosaic20 g Mosaic Hops	$ 0.13 / g $ 2.50	Pellet	12.5	Dry Hop	5 days		15.4%
20 g	BSG - Idaho 720 g Idaho 7 Hops	$ 0.13 / g $ 2.50	Pellet	14.1	Dry Hop	5 days		15.4%
10 g	Amarillo10 g Amarillo Hops	$ 0.12 / g $ 1.15	Pellet	8.6	Dry Hop	5 days		7.7%
10 g	Simcoe10 g Simcoe Hops	$ 0.12 / g $ 1.15	Pellet	12.7	Dry Hop	5 days		7.7%
130 g / $ 15.75

Show Summary View

Hops Summary

Amount	Variety	Cost	IBU	Bill %
25 g	Amarillo (Pellet) 25 g Amarillo (Pellet) Hops	$ 0.12 / g $ 2.88	15.03	19.2%
25 g	Simcoe (Pellet) 25 g Simcoe (Pellet) Hops	$ 0.12 / g $ 2.88	13.44	19.2%
40 g	BSG - Idaho 7 (Pellet) 40 g Idaho 7 (Pellet) Hops	$ 0.13 / g $ 5.00	8.86	30.8%
40 g	Mosaic (Pellet) 40 g Mosaic (Pellet) Hops	$ 0.13 / g $ 5.00	3.53	30.8%
130 g / $ 15.75

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	(a) Protein Rest (20min), (b) Beta Amylase (60min), (c) Alpha Amylase (40min)	Strike	50 °C	67 °C	120 min
2.5 L	Half the grain (1)	Batch Sparge	78 °C	78 °C	5 min
2.5 L	Half the grain (2)	Batch Sparge	78 °C	78 °C	5 min
Starting Mash Thickness: 2 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Whirlfloc	Fining	Boil	15 min.
8 g	Irish Moss	Fining	Boil	15 min.
10 g	Yeast Nutrient	Other	Boil	15 min.
10 g	Go-Ferm	Other	Boil	15 min.
1 g	Calcium Chloride	Other	Mash	2 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	11.20 Grams	Cost:	$ 0.70 / g $ 7.84
Attenuation (custom):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.5 (M cells / ml / ° P) 518 B cells required

$ 7.84 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.45 bar Temp: 4 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
Mash Chemistry and Brewing Water Calculator

Notes

Yeast (SAFALE US05) is pitched in 300mL of Water + DME (100g) pre-boiled for 10 mins and chilled to 25 degrees Celsius. This is done 24 hours prior to the likely completion of the upcoming mash.
The mash involves steeping all the grain in 30L of Water adjusted to pH 5.0 using CaCl2 and Citric acid. Remove 5L of water for sparging later after the mash. Begin to circulate the mash with the pump.
The four heating stages include:
(a) PROTEIN REST: Heating the mash to 40 degrees Celsius and slowly increasing the temperature gradient to 55 degrees over the course of 20 minutes.
(b) BETA AMYLASE: Heat the mash to 62-65 degrees Celsius and hold this temperature for 60 minutes.
(c) ALPHA AMYLASE: Heat the mash to 70-72 degrees Celsius and hold this temperature for 40 mins.
(d) MASH OUT: Heat the mash to 78 degrees Celsius over the course of 10minutes. Remove after 10 minutes has elapsed.
Allow the grain to drain the mash back into the mash tun. Do this for both grain bags, as this is a batch sparge. Avoid squeezing the grains if possible, however light pressure over the BIAB bag can remove extra mash liquid and improve the yield. Each bag should be drained and the wort returned to the boil pot.
Boil the mash to 95 degrees Celsius and begin a 60 minute clock. Follow the hop schedule outlined in this protocol. Use the BREW function on Brewers Friend to help in the timing of the hop additions.
At the 15 minute mark, provide the wort with the required amount of yeast nutrients, GoFerm, whirlfoc and Irish moss. pre-wet the Irish moss 10 minutes prior for maximum effect.
At the end of the boil, begin the rapid cooling process with the ice chiller and immersion chiller.
Continue the circulation process to aid in aeration.
The yeast starter should have had 24 hours to grow, and now must be added to the cleaned and sterilized fermenter. CO2 is flushed through the fermenter several times to remove Oxygen.
Using the pump and the 6mm tubing fitting, pump the wort into the fermenter, being sure to relieve pressure as it is filling.
Ferment at RT for 7 days, with the spunding valve set at 15psi. Ensure that there is adequate head space for krausen formation.
Dry hop via anaerobic transfer to an adjacent pressure fermenter that has been cleaned, sterilized and then, after the addition of hops in sealed hop sock, flushed several times with CO2 gas. Ensure that the pressure fermenter has a filter/sieve attachment on the liquid line as a final pass for sediment. Transfer ferment into new fermenter via Liquid line/Gas line transfer. Discard trub from primary fermentation.
Pressurise to 2 bar and store/condition for 5 days before kegging.
Cold crash at 0 degrees Celsius for 40-50 hours. After 12 hours of cooling, attach CO2 pressure line to equilibrate the vessel and prevent yeast cake unsettlement. Liquid-Liquid transfer to a Corny keg for immediate serving. Pressurise and keep at 4 degrees Celsius and 0.3bar.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-04-01 13:12 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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