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stone ipa clone

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 230 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)

Created: Friday March 25th 2016

Original Gravity:

1.075

Final Gravity:

1.014

ABV (standard):

7.9%

IBU (tinseth):

90.5

SRM (morey):

5.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.35 kg	German - Pale Ale6.35 kg Pale Ale	39	2.3	91.4%
0.45 kg	United Kingdom - Munich0.45 kg Munich	37	6	6.5%
0.15 kg	United Kingdom - Crystal 15L0.15 kg Crystal 15L	34	15	2.2%
6.95 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Magnum50 g Magnum Hops	Leaf/Whole	15	Boil	60 min	73.46	31.3%
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Boil	15 min	12.15	15.6%
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Boil	5 min	4.88	15.6%
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Boil	0 min		15.6%
10 g	Magnum10 g Magnum Hops	Leaf/Whole	15	Boil	0 min		6.3%
25 g	Centennial25 g Centennial Hops	Leaf/Whole	10	Whirlpool	0 min		15.6%
160 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
60 g	Magnum (Leaf/Whole) 60 g Magnum (Leaf/Whole) Hops	73.46	37.6%
100 g	Centennial (Leaf/Whole) 100 g Centennial (Leaf/Whole) Hops	17.03	62.4%
160 g / $ 0.00

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Bottled water (sainsbury 5L scottish): ph=7.8-7.9 Tap water from Jim's place in Pinner: ph=7.3 Mash water (warmed up to 73°C and cooled down for ph measuring) after camden tablet: ph=7.42 Mash water (warmed up to 73°C and cooled down for ph measuring) after camden tablet and 3g of gypsum: ph=7.56
Mash Chemistry and Brewing Water Calculator

Notes

21 litres of water, 3g gypsum and 1 campden tablet
mash in at 67 (from around 73 strike water)
ph of 5.65 initially, added 4ml of CRC

Ph wort after adding acid (beginning of the mash): 5.2

Ph wort after mashing is done (1hour): 5.36

------
GRAVITY:
gravity of sparge water: GSW=1.010 at 65°C
(sparge water initial temperature 76°C, 10L)

gravity of mash wort before sparge:GMW=1.054 at 54°C

Gravity pre-boil of wort mash + wort sparge: GPB=1.047 at 55°C

GRAVITY corrected by temperature:
GSW=1.026
GMW=1.065
GPB=1.058
Calculated to be 73% efficiency

gravity post boil is 1.070. it was 24 litres in the pan and then around 22 litres in the fermenter.

used 2 packs of yeast (conical flask had been sanitised with tap water star san and was cloudy)

Final Gravity: 1.14

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-04-17 17:16 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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