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2024 Road To Terrapin / Chocolate Latte Blonde

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 15 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.27 gallons
Post Boil Size: 11.95 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 59% (brew house)
Source: John Waggoner
Hop Utilization: 98%
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Saturday March 16th 2024

Hazy Orang IPA

by GolF

OG: 1.063 FG: 1.012 ABV: 6.8% IBU: 28

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.7%

IBU (tinseth):

28.6

SRM (morey):

5.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Briess - Brewers Malt 2-Row11 lb Brewers Malt 2-Row	37	1.8	40.4%
4 lb	Weyermann - Vienna Malt4 lb Vienna Malt	37	3.5	14.7%
3 lb	Briess - Blonde RoastOat Malt3 lb Blonde RoastOat Malt	34.5	6	11%
2 lb	Briess - Brewers Oat Flakes / Flaked oats2 lb Brewers Oat Flakes / Flaked oats	32.2	2.5	7.3%
2 lb	Cane Sugar2 lb Cane Sugar	46	0	7.3%
2 lb	Weyermann - Carafoam2 lb Carafoam	34.5	2.2	7.3%
2 lb	Briess - Wheat Malt, Red2 lb Wheat Malt, Red	37.3	2.3	7.3%
0.50 lb	Weyermann - Acidulated0.5 lb Acidulated	27	3.4	1.8%
0.75 lb	Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar)	41	1	2.8%
27.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	AU Enigma0.5 oz AU Enigma Hops		Pellet	16.7	Boil	1 min	0.56	2.5%
0.50 oz	Yakima Valley Hops - African Queen0.5 oz African Queen Hops		Pellet	11.5	Boil	1 min	0.39	2.5%
0.50 oz	Yakima Valley Hops - Barbe Rouge0.5 oz Barbe Rouge Hops		Pellet	8.5	Boil	1 min	0.29	2.5%
0.50 oz	Mosaic0.5 oz Mosaic Hops	$ 0.00 / oz $ 0.00	Pellet	12.6	Boil	1 min	0.42	2.5%
2.50 oz	Yakima Valley Hops - African Queen2.5 oz African Queen Hops		Pellet	11.5	Hop Stand at 160 °F	0 min	5.62	12.5%
3 oz	Yakima Valley Hops - Barbe Rouge3 oz Barbe Rouge Hops		Pellet	8.5	Hop Stand at 160 °F	40 min	4.98	15%
3.50 oz	AU Enigma3.5 oz AU Enigma Hops		Pellet	16.7	Hop Stand at 160 °F	40 min	11.42	17.5%
2 oz	Mosaic2 oz Mosaic Hops	$ 0.00 / oz $ 0.00	Pellet	12.6	Hop Stand at 160 °F	40 min	4.92	10%
2 oz	Yakima Valley Hops - African Queen2 oz African Queen Hops		Pellet	11.5	Dry Hop	40 days		10%
1.50 oz	Yakima Valley Hops - Barbe Rouge1.5 oz Barbe Rouge Hops		Pellet	8.5	Dry Hop	0 days		7.5%
3 oz	AU Enigma3 oz AU Enigma Hops		Pellet	16.7	Dry Hop	0 days		15%
0.50 oz	Mosaic0.5 oz Mosaic Hops		Pellet	12.6	Dry Hop	0 days		2.5%
20 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
7 oz	AU Enigma (Pellet)		11.98	35%
5 oz	Yakima Valley Hops - African Queen (Pellet)		6.01	25%
5 oz	Yakima Valley Hops - Barbe Rouge (Pellet)		5.27	25%
3 oz	Mosaic (Pellet)	$ 0.00 / oz $ 0.00	5.34	15%
20 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.85125 gal	Strike	163 °F	147 °F	60 min
5.95 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.42 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
1 oz	Vanilla extract	Spice	Primary	0 min.
1 oz	Coffee Extract	Water Agt	Primary	0 min.
1 oz	Chocolate Extract	Water Agt	Primary	0 min.

Yeast

Imperial Yeast - A24 Dry Hop

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 210 B cells required

Imperial Yeast - A07 Flagship

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium-low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 210 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

Boil hops for entire batch at flameout.

Once chilled pull 5.5 gallons for Chocolate Latte Blonde and add Lactose. Flagship yeast is for this batch. Once fermentation has completed add chocolate, vanilla, and coffee extracts slowly to taste.

Once 5.5 gallons pulled, bring temp back to 160 and add hopstand hops. Dry Hop yeast is for the remaining wort for NEIPA.. Dry hops are for NEIPA as well.

NEIPA OG = 1.068
FG = 1.012
% = 7.3%

Blond OG = 1.056
FG =
% =

Last Updated and Sharing

324

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Public: Yup, Shared
Last Updated: 2024-03-31 12:32 UTC

System Default

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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