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Hopped and Popped

Method: All Grain
Style: American IPA
Boil Time: 30 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 62% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)

Created: Tuesday January 9th 2018

Original Gravity:

1.059

Final Gravity:

1.016

ABV (standard):

5.7%

IBU (tinseth):

72.0

SRM (morey):

6.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 64°F
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Pale 2-Row5 lb Pale 2-Row	37	1.8	43.3%
2.18 lb	German - Pale Ale2.175 lb Pale Ale	39	2.3	18.8%
1.23 lb	German - Pilsner1.225 lb Pilsner	38	1.6	10.6%
1.15 lb	German - CaraFoam1.15 lb CaraFoam	37	1.8	10%
1.15 lb	Torrified Wheat1.15 lb Torrified Wheat	36	2	10%
0.50 lb	United Kingdom - Golden Naked Oats0.5 lb Golden Naked Oats	33	10	4.3%
0.34 lb	American - Caramel / Crystal 40L0.34 lb Caramel / Crystal 40L	34	40	2.9%
11.54 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Simcoe1 oz Simcoe Hops	Pellet	13.3	Mash	0 min	11.28	11.6%
0.10 oz	Amarillo0.1 oz Amarillo Hops	Pellet	9.8	First Wort	0 min	3.52	1.2%
0.10 oz	US Denali 062770.1 oz US Denali 06277 Hops	Pellet	13.9	First Wort	0 min	5	1.2%
0.10 oz	El Dorado0.1 oz El Dorado Hops	Pellet	9.02	First Wort	0 min	3.24	1.2%
0.10 oz	Amarillo0.1 oz Amarillo Hops	Pellet	9.8	Boil	30 min	3.2	1.2%
0.10 oz	El Dorado0.1 oz El Dorado Hops	Pellet	9.02	Boil	30 min	2.95	1.2%
0.10 oz	US Denali 062770.1 oz US Denali 06277 Hops	Pellet	13.9	Boil	30 min	4.54	1.2%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	9.8	Whirlpool at 205 °F	30 min	8.16	11.6%
1 oz	El Dorado1 oz El Dorado Hops	Pellet	9.02	Whirlpool at 205 °F	30 min	7.51	11.6%
1 oz	Simcoe1 oz Simcoe Hops	Pellet	13.3	Whirlpool at 205 °F	30 min	11.07	11.6%
1 oz	US Denali 062771 oz US Denali 06277 Hops	Pellet	13.9	Whirlpool at 205 °F	30 min	11.57	11.6%
1 oz	Citra1 oz Citra Hops	Pellet	12.8	Dry Hop	3 days		11.6%
1 oz	Motueka1 oz Motueka Hops	Pellet	6.1	Dry Hop	3 days		11.6%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	11.6	Dry Hop	3 days		11.6%
8.60 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Simcoe (Pellet)	22.35	23.2%
1.20 oz	Amarillo (Pellet)	14.88	14%
1.20 oz	US Denali 06277 (Pellet)	21.11	14%
1.20 oz	El Dorado (Pellet)	13.7	14%
1 oz	Citra (Pellet)		11.6%
1 oz	Motueka (Pellet)		11.6%
1 oz	Nelson Sauvin (Pellet)		11.6%
8.60 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	--	--	160 °F	45 min
	--	--	172 °F	10 min
Starting Mash Thickness: 1.6 qt/lb

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	-

$ 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
R/O water + some Calc Chl & Gypsum Lactic Acid 88% in mash to hit 5.25 pH 5g CC, 5g Gypsum, ? lactic acid.
Mash Chemistry and Brewing Water Calculator

Notes

Use "skunked"/"cheesy" hops in the mash and hot side for the fruity precursors, don't use any Whirfloc to keep good proteins.

Mash high and ferment at or below minimum range of yeast to retain residual sweetness.

Add whirlpool hops @ 205 and chill as rapidly as possible (ideal ~5 minutes or less) to under 175-degrees. Continue chilling to 64, ideally in 20-30 minutes.

10 day primary fermentation, 3 day dry hop, 1-2 day cold crash, transfer to serving keg and 1-2 week cold condition/carb.

Ferment in keg to allow closed loop transfer. Flush serving keg by filling with water and pushing out with CO2.

http://beer.suregork.com/?p=2259
"Grassy and green flavors are mainly caused by aldehydes, such as hexanal and hexenal.
Citrus flavors are mainly caused by esters (such as ethyl 4-methyl-pentanoate), nerol and linalool
Floral and fruity flavors are mainly caused by linalool, geraniol, β-ionone, citronellol, 4-mercapto-4-methylpentan-2-one (4MMP), and 3-mercaptohexan-1-ol (3MH), as well as other ketones, epoxides and esters.
Herbal and resinous flavors are mainly caused by myrcene, other monoterpenes, and oxidized sesquiterpenes (e.g. α-caryophyllene)

Myrcene Resinous
Linalool Floral, Citrus
Geraniol Floral, Rose-like
4MMP Black currant

Hops varieties that have a high myrcene content are Citra, Simcoe, Newport, Amarillo and Columbus, while hop varieties with low myrcene content are Tettang, Vanguard, Saaz, Ultra and Palisade (see Table 2; USA Hops, 2011).

...some hop varieties lending to high linalool concentrations include Nugget, Citra, Simcoe and Summit."

Last Updated and Sharing

530

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Brews

Public: Yup, Shared
Last Updated: 2018-02-10 20:01 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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View Recipe

Hopped and Popped

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