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POLLENDROME DIPA CLONE

Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 78% (brew house)
Source: KINSMAN BREWING CO.
Hop Utilization: 98%
Calories: 273 calories (Per 12oz)
Carbs: 28.4 g (Per 12oz)

Created: Saturday December 16th 2023

Original Gravity:

1.082

Final Gravity:

1.021

ABV (standard):

8.0%

IBU (tinseth):

19.1

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.63 lb	American - Pale Ale10.625 lb Pale Ale	37	3.5	54.8%
3.13 lb	Quaker - Rolled Oats3.125 lb Rolled Oats	4	1	16.1%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	10.3%
0.63 lb	Briess - Carapils Malt0.625 lb Carapils Malt	34.5	1.5	3.2%
3 lb	Northern Brewer - Wildflower Honey3 lb Wildflower Honey	42	2	15.5%
19.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 oz	Citra5 oz Citra Hops	Pellet	11	Hop Stand at 170 °F	20 min	19.11	40%
7.50 oz	Citra7.5 oz Citra Hops	Pellet	11	Dry Hop at 68 °F	6 days		60%
12.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
12.50 oz	Citra (Pellet) 12.499999971407 oz Citra (Pellet) Hops		19.11	100%
12.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.117 gal	Strike	163 °F	150 °F	60 min
	Strike	--	--	--
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	1 hr.
5 tsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 164 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 5.3 oz Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
MUNICIPAL WAYER SUPPLY RAN THROUGH A GE UNDER COUNTER FILTER.
Mash Chemistry and Brewing Water Calculator

Notes

MASH GRAINS AND FIVE STAR CHEMICALS 5.2 PH STABILIZER WITH 5.12 GALLONS OF 163 DEGREE WATER. TEMPERATURE SHOULD STABILIZE AT 150 DEGREES. HOLD FOR 1 HOUR. ADD HEAT AND MASH OUT TO 168 DEGREES. SPARGE WITH 180 DEGREE WATER AND COLLECT 7.5 GALLONS OF WORT. BOIL FOR 60 MINUTES, ADD YEAST NUTRIENT THEN COOL TO 170 DEGREES AND ADD HOP STAND HOPS. WHIRLPOOL FOR 20 MINUTES. CHILL TO 66 DEGREES AND PITCH YEAST. AS PRIMARY FERMENTATION BEGINS TO SLOW, ADD THE HONEY AND FERMENT TO COMPLETION. AFTER TWO WEEKS AND A DAY, RACK TO A SECONDARY CONTAINER AND ADD DRY HOPS. AFTER 6 DAYS, BOTTLE OR KEG.

Last Updated and Sharing

196

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Brews

Public: Yup, Shared
Last Updated: 2023-12-17 20:42 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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