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Sunset

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
URL: https://byo.com/article/neipa-style-profile/?utm_source=Brew+Your+Own+-+Live&utm_campaign=67203e5c5b-Brewing+IPAs+Special+Topic+Newsletter+Feb+2024&utm_medium=email&utm_term=0_b55e7c72d8-67203e5c5b-65306269&mc_cid=67203e5c5b&mc_eid=cc87c874f0

Created: Saturday February 17th 2024

Strata SMaSH IPA small batch

by RockHopper

OG: 1.067 FG: 1.012 ABV: 7.2% IBU: 74

Original Gravity:

1.062

Final Gravity:

1.016

ABV (standard):

6.0%

IBU (tinseth):

84.6

SRM (morey):

6.1

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
18 lb	Briess - Pale Ale Malt 2-Row18 lb Pale Ale Malt 2-Row	36.8	3.5	70.6%
4 lb	United Kingdom - Maris Otter Pale4 lb Maris Otter Pale	38	3.75	15.7%
2 lb	Flaked Wheat2 lb Flaked Wheat	34	2	7.8%
24 oz	Flaked Oats24 oz Flaked Oats	33	2.2	5.9%
25.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Amarillo3 oz Amarillo Hops	Pellet	10.4	First Wort	0 min	56.02	12.5%
3 oz	Amarillo3 oz Amarillo Hops	Pellet	10.4	Hop Stand	0 min	10.62	12.5%
2 oz	Citra2 oz Citra Hops	Pellet	11	Hop Stand at 180 °F	20 min	5.24	8.3%
2 oz	Galaxy2 oz Galaxy Hops	Pellet	14.25	Hop Stand at 180 °F	20 min	6.79	8.3%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Hop Stand at 180 °F	20 min	5.96	8.3%
6 oz	Citra6 oz Citra Hops	Pellet	11	Dry Hop	3 days		25%
3 oz	Galaxy3 oz Galaxy Hops	Pellet	14.25	Dry Hop	3 days		12.5%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Dry Hop	3 days		12.5%
24 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
6 oz	Amarillo (Pellet)	66.64	25%
8 oz	Citra (Pellet) 7.9999999817006 oz Citra (Pellet) Hops	5.24	33.3%
5 oz	Galaxy (Pellet)	6.79	20.8%
5 oz	Mosaic (Pellet)	5.96	20.8%
24 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.56 gal	Strike	152 °F	152 °F	60 min
	Temperature	152 °F	168 °F	15 min
	Sparge	168 °F	168 °F	--
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Wyeast - Beer Nutrient	Other	Boil	10 min.
2 each	Whirlfloc	Other	Boil	10 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	2 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 633 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-02-18 23:13 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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Sunset

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