Brew Log History
Target 64°F
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Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
14 g |
Columbus14 g Columbus Hops |
|
Pellet |
15 |
Boil
|
60 min |
26.07 |
4.6% |
|
14 g |
Columbus14 g Columbus Hops |
|
Pellet |
15 |
Whirlpool at 180 °F
|
0 min |
10.09 |
4.6% |
|
54 g |
Galaxy54 g Galaxy Hops |
|
Pellet |
14.25 |
Whirlpool at 180 °F
|
0 min |
36.96 |
17.9% |
|
44 g |
Columbus44 g Columbus Hops |
|
Pellet |
15 |
Dry Hop
|
4 days |
|
14.6% |
|
176 g |
Galaxy176 g Galaxy Hops |
|
Pellet |
14.25 |
Dry Hop
|
4 days |
|
58.3% |
|
302 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
72 g |
Columbus (Pellet) 72 g Columbus (Pellet) Hops |
|
36.16 |
23.8% |
|
230 g |
Galaxy (Pellet) 230 g Galaxy (Pellet) Hops |
|
36.96 |
76.2% |
|
302 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
18 qt |
|
Infusion |
-- |
152 °F |
90 min |
Starting Mash Thickness:
1.3 qt/lb
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
1 each |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
Target Water Profile
Boston MWRA
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
100 |
18 |
30 |
125 |
125 |
40 |
More balanced chloride to sulfate ratio closer to the Northeast/Vermont IPA profile. Boston MWRA water used as my base for the mash water. Using distilled/RO for sparge water. Estimatedy mash pH of 5.2.
Based on above my salt additions will be to the mash water only as follows: 1.4 teaspoons gypsum (5.5 grams), 0.9 teaspoons Epsom salt (4.2 grams), 2.1 teaspoons calcium chloride (9.2 grams), and 0.4 teaspoons baking soda (2 grams). |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Gluten Free Version! For celiacs, I would suggest substituting flaked quinoa for the flaked oats 1:1 ratio to avoid cross contamination. This recipe most closely resembles Congress Street IPA. I plan to test different ABVs by adjusting the malt weights, but keeping the general grist intact. Also this malt bill would be the base for many different hop combos. For yeast I'm using the Conan strain, but experimenting with different English strains is another possibility. WLP007 Dry English Ale yeast is speculated to be the true yeast used (BYO, 9/15 issue).
Many thanks to Trillium for being so open regarding ingredients on their website and JC for offering tips in the Beer Advocate forum.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-01-05 17:24 UTC
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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 $ |
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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