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Low Alcohol November Edition

Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.012 (recipe based estimate)
Post Boil Gravity: 1.014 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 46 calories (Per 12oz)
Carbs: 6.5 g (Per 12oz)

Created: Sunday November 24th 2024

Original Gravity:

1.014

Final Gravity:

1.006

ABV (standard):

1.0%

IBU (tinseth):

25.4

SRM (morey):

24.9

Mash pH

4.9

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.50 lb	Muntons - Maris Otter1.5 lb Maris Otter	38	2.3	35.8%
5 oz	German - Carapils5 oz Carapils	35	1.3	7.5%
1 oz	Weyermann - Acidulated1 oz Acidulated	27	3.4	1.5%
1 lb	Briess - Victory Malt1 lb Victory Malt	34.5	28	23.9%
6 oz	Bestmalz - BEST Chit Malt6 oz BEST Chit Malt	23	1.4	9%
7 oz	German - CaraMunich III7 oz CaraMunich III	34	57	10.4%
8 oz	United Kingdom - Roasted Barley8 oz Roasted Barley	29	550	11.9%
67 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Chinook0.5 oz Chinook Hops	Pellet	13	Boil	5 min	6.28	8%
2 oz	El Dorado2 oz El Dorado Hops	Pellet	15.7	Whirlpool at 175 °F	20 min	13.68	32%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 175 °F	20 min	5.45	16%
0.75 oz	El Dorado0.75 oz El Dorado Hops	Pellet	15.7	Dry Hop at 55 °F	Day 3		12%
0.75 oz	Nelson Sauvin0.75 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop at 55 °F	Day 3		12%
1.25 oz	Yakima Valley Hops - Strata 1.25 oz Strata Hops	Pellet	12	Boil	0 min		20%
6.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Chinook (Pellet)	6.28	8%
2.75 oz	El Dorado (Pellet)	13.68	44%
1.75 oz	Nelson Sauvin (Pellet)	5.45	28%
1.25 oz	Yakima Valley Hops - Strata (Pellet)		20%
6.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7 gal			176 °F	176 °F	30 min
Starting Mash Thickness: 2.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
1 g	Canning Salt	Water Agt	Mash	0 min.
5 g	Epsom Salt	Water Agt	Mash	0 min.
9 g	Gypsum	Water Agt	Mash	0 min.
120 g	maltodextrine	Other	Boil	5 min.
3 g	Yeast Nutrient	Other	Boil	5 min.
7 ml	Lactic acid	Water Agt	Whirlpool	0 min.
60 ml	glycerin	Water Agt	Kegging	0 min.

Yeast

Lallemand - Windsor

Amount:	1 Each	Cost:
Attenuation (custom):	55%	Flocculation:	Low
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 26 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: -12 psi Temp: 68 °F CO₂ Level: 0 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	15	15	50	275	0
Added 7ml lactic acid to get wort <4.6 ph, (food save) before pitching yeast Mashed @ 176 deg. for 30 minutes 30 min. boil
Mash Chemistry and Brewing Water Calculator

Notes

Mashed @ 176 deg. for 40 minutes (high temp to increase mouthfeel and body and make sugars less fermentable)
30 min. boil

Maltodextrine, whirlfloc and yeast nutrient last 5min of boil.

Lower PH with Lactic Acid below 4.6 before adding to fermenter (food safe because of low alcohol content) Before pitching Yeast

When kegging use 60 ml. of vegtable glycerin to increase body so the beer doesn't feel watery.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-28 18:51 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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