Brew Log History
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Calories: {{ stats.calories | number:1 }} / 19L
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Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
12 L |
|
Strike |
72 °C |
65 °C |
60 min |
|
11 L |
|
|
-- |
-- |
-- |
Starting Mash Thickness:
3.65 L/kg
Starting Grain Temp:
20 °C |
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Light colored and hoppy
Notes
Recipe for 5 gallons (19L) , your efficiency may vary:
"Tree House IPA"
7.1% ABV 45 IBU
12 lb Mecca Grade Lamonta Pale Malt (85%)
1.5 lb Flaked Oats (10%)
0.75 lb Weyermann Carafoam (5%)
Mash:
Single Infusion mash at 152 F (65 C) for 60 min
Water (ppm): Ca: 128, Mg 9, Na 39, Cl 219, SO4 130, HCO3 0
Add to 8 gal (30 L) spring water: 5g Gypsum, 3g Epsom, 3g NaCl, 10g CaCl2
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min - Add 0.55 oz (16g) Magnum (13% AA)
20 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
0 min - Add 0.25 oz (7g) each Citra (14% AA), Simcoe (12.9% AA), and Amarillo (7.7% AA)
Dry Hop with 1.75 oz (49g) each of Cryo Citra, Cryo Simcoe, and Cryo Amarillo (or 3.5 oz (98g) of each non-cryo hop) from days 7-12 at 60 F.
OG: 1.072
Yeast: Wyeast 1318 London Ale III
Ferment at 68 F (20 C) with no added pressure for the first 7 days or whenever primary fermentation is done, soft crash to 60 F (15 C), dump yeast after 24 hours, and add dry hops, allowing 5 days of contact time while spunding to 10-15 PSI (.67-1 bar). Cold crash to drop hop debris and package with closed pressure transfer.
FG: 1.018
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-12-29 21:29 UTC
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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 $ |
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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