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IPA 2

Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.63 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Saturday July 6th 2024

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

6.0%

IBU (tinseth):

53.6

SRM (morey):

4.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.40 lb	Briess - Brewers Malt 2-Row9.4 lb Brewers Malt 2-Row	37	1.8	81.1%
1.75 lb	Flaked Oats1.75 lb Flaked Oats	33	2.2	15.1%
7 oz	Briess - Carapils Malt7 oz Carapils Malt	34.5	1.5	3.8%
11.59 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Columbus1 oz Columbus Hops	Pellet	13.4	Boil	60 min	53.56	9.3%
1.40 oz	Mosaic1.4 oz Mosaic Hops	Leaf/Whole	12.5	Boil	0 min		13%
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	7	Boil	0 min		9.3%
2.90 oz	Mosaic2.9 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop	5 days		26.9%
1.50 oz	Cascade1.5 oz Cascade Hops	Leaf/Whole	7	Dry Hop	5 days		13.9%
1.50 oz	Citra1.5 oz Citra Hops	Leaf/Whole	11	Dry Hop	5 days		13.9%
1.50 oz	Simcoe1.5 oz Simcoe Hops	Leaf/Whole	12.7	Dry Hop	5 days		13.9%
10.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Columbus (Pellet)	53.56	9.3%
4.30 oz	Mosaic (Leaf/Whole)	0	39.9%
2.50 oz	Cascade (Leaf/Whole)	0	23.2%
1.50 oz	Citra (Leaf/Whole)		13.9%
1.50 oz	Simcoe (Leaf/Whole)		13.9%
10.80 oz / $ 0.00

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

https://beerandbrewing.com/recipe-all-together-ipa/

DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, following the hops schedule. After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C). Once primary fermentation activity subsides, dry hop for five days.

HAZY (NEIPA) VERSION The grain bill is the same. For the hops, dial back the 60-minute Columbus addition to 10 IBUs (about 0.22 oz/6 g). For the yeast, instead of Chico, use a London strain such as Wyeast 1318 London III or White Labs WLP066 London Fog.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-03 23:04 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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