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Oaked IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)

Created: Friday September 11th 2015

Original Gravity:

1.068

Final Gravity:

1.023

ABV (standard):

6.0%

IBU (tinseth):

81.6

SRM (morey):

15.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	6.6%
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	79.3%
1 lb	American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L	33	75	6.6%
2 oz	German - Carafa II2 oz Carafa II	32	425	0.8%
0.50 lb	German - Munich Light0.5 lb Munich Light	37	6	3.3%
0.50 lb	American - Rye0.5 lb Rye	38	3.5	3.3%
15.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	55 min	54.12	25%
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	15 min	27.46	25%
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	10	Aroma	0 min		12.5%
1.50 oz	Columbus1.5 oz Columbus Hops	Pellet	11	Dry Hop	0 days		37.5%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	54.12	25%
1 oz	Columbus (Pellet)	27.46	25%
0.50 oz	Columbus (Pellet)		12.5%
1.50 oz	Columbus (Pellet)		37.5%
4 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.75 qt	18	Infusion	--	156 °F	60 min
15 qt		Sparge	--	172 °F	--
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	French Oak Chips		Other	Secondary	--
1 tsp	Break brite or Irish moss		Other	Boil	15 min.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 115 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: 3.5 CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Mash in with 18.75 qt water at 170.6 degree

Sparge 12.5 qt at 172 degree

Dry Hop at 7 Days in fermenter in hop bag

Oak chips at 7 days in fermenter in hop bag

Blow off trudge at day 4, 5, 6 and 7

Bottling at Day 17-21.

Last Updated and Sharing

1,188

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Brews

Public: Yup, Shared
Last Updated: 2017-06-12 14:56 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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