Sonoma Pride IPA Beer Recipe | All Grain Double IPA by HB209 | Brewer's Friend
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Sonoma Pride IPA

233 calories 20.7 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing Magazine
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Tuesday February 27th 2018
1.071
1.013
7.6%
40.0
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb German - Pilsner10.5 lb Pilsner 38 1.6 68.3%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 26%
4 oz American - Caramel / Crystal 15L4 oz Caramel / Crystal 15L 35 15 1.6%
10 oz German - Acidulated Malt10 oz Acidulated Malt 27 3.4 4.1%
15.37 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Eureka1.5 oz Eureka Hops Pellet 18 Whirlpool at 170 °F 30 min 18.38 9.1%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 170 °F 30 min 21.62 15.2%
2.50 oz Eureka2.5 oz Eureka Hops Pellet 18 Dry Hop 5 days 15.2%
2.50 oz Simcoe2.5 oz Simcoe Hops Lupulin Pellet 12.7 Dry Hop 5 days 15.2%
7.50 oz Simcoe7.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 45.5%
16.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 151 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
P9C362X
Mash Chemistry and Brewing Water Calculator
 
Notes

Whirlpool rest for 25 minutes. Chill wort to 66°F (19°C) and pitch the yeast. Hold at 66°F (19°C) until terminal gravity is achieved. Add the first dry-hop addition at 1.018 SG, and add the second dry-hop addition two days after terminal. Chill to 33°F (0.5°C) four days after dry hop 2.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2018-03-22 18:26 UTC
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