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Tear of the Wolf IPA

Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Constant Brewing
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Monday March 21st 2016

Original Gravity:

1.056

Final Gravity:

1.011

ABV (standard):

5.9%

IBU (tinseth):

52.8

SRM (morey):

5.6

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	Dry Malt Extract - Extra Light3.3 lb Dry Malt Extract - Extra Light	42	2.5	38.4%
3.30 lb	Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light	35	4	38.4%
6.60 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
1 lb	American - Pale 2-Row1 lb Pale 2-Row	37	1.8	11.6%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	5.8%
8 oz	American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L	35	20	5.8%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	15	Boil	60 min	32.78	25%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	30 min	10.67	12.5%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	15 min	6.89	12.5%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	4 min	2.49	25%
1 oz	Citra1 oz Citra Hops	Pellet	11	Dry Hop	5 days		25%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	32.78	25%
1 oz	Simcoe (Pellet)	17.56	25%
1 oz	Cascade (Pellet)	2.49	25%
1 oz	Citra (Pellet)		25%
4 oz / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	2 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 91 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
10	2	11	12	18	0
Filtered through Samsung fridge

Notes

Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The Fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon of water to 160 degrees then turn off heat. Let steep as it cools. Once wort moved to fermentor, pour orange peels and fruit into the wort in fermentor.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-01-27 22:57 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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