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PA-13

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Wednesday February 13th 2019

Original Gravity:

1.074

Final Gravity:

1.015

ABV (standard):

7.8%

IBU (tinseth):

104.7

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
32 lb	American - Pale 2-Row32 lb Pale 2-Row	37	1.8	76.2%
5 lb	American - Wheat5 lb Wheat	38	1.8	11.9%
5 lb	Flaked Wheat5 lb Flaked Wheat	34	2	11.9%
42 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	5 min	3.26	3.1%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	2.87	3.1%
7 oz	Mosaic7 oz Mosaic Hops	Pellet	12.5	Whirlpool at 175 °F	20 min	52.43	21.9%
7 oz	Citra7 oz Citra Hops	Pellet	11	Whirlpool at 175 °F	20 min	46.14	21.9%
4 oz	Mosaic4 oz Mosaic Hops	Pellet	12.5	Dry Hop	7 days		12.5%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	7 days		12.5%
4 oz	Mosaic4 oz Mosaic Hops	Pellet	12.5	Dry Hop	4 days		12.5%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	4 days		12.5%
32 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 oz	Mosaic (Pellet)	55.69	50%
16 oz	Citra (Pellet) 15.999999963401 oz Citra (Pellet) Hops	49.01	50%
32 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min

Yeast

Wyeast - London Ale III 1318

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 638 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.35 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Brew Sunday

New Starter

14 Gal for dough-in
~5 gal of sparge water

24 Hours -
36 Hours - 1.040
48 Hours - 1.030
60 Hours - 1.021

Initial - Gravity of 1.0 - 1.021 PSI
1.021-Terminal - 10 PSI
Terminal-30 deg - Build to 15 PSI
Carbonate through stone at 30 deg 12 PSI

0 - 48 Hours - 68-70 deg
48 hours - 1.014 - 70 deg (48-72 hours)
1.016-1.021 - 72 deg (Day 3-5)
1.014 -
60 deg for 4 days (Day 6-9)
50 deg for 12 hours (Day 10)
40 deg for 12 hours (Day 10)
30 deg for 24 hours (Day 11-13
Carb at 12psi (10psi head pressure) - Day - 11-13

Dry Hop at 48 hours (Tuesday Night)
Dry Hop after 5 Days (Friday Night)

Last Updated and Sharing

244

Views

Brews

Public: Yup, Shared
Last Updated: 2020-04-15 17:30 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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