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O'Brian IPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 51% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)

Created: Monday April 29th 2019

Original Gravity:

1.064

Final Gravity:

1.018

ABV (standard):

6.1%

IBU (tinseth):

73.7

SRM (morey):

6.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	75.8%
2 lb	American - White Wheat2 lb White Wheat	40	2.8	16.8%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	4.2%
4 oz	Canadian - Honey Malt4 oz Honey Malt	37	25	2.1%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	1.1%
190 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Simcoe0.5 oz Simcoe Hops	Pellet	12.7	Boil	60 min	36.03	5%
0.50 oz	Simcoe0.5 oz Simcoe Hops	Leaf/Whole	12.7	Boil	30 min	25.17	5%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	12.44	10%
1 oz	Citra1 oz Citra Hops	Leaf/Whole	11	Aroma at 180 °F	0 min		10%
2 oz	Simcoe2 oz Simcoe Hops	Leaf/Whole	12.7	Aroma at 180 °F	0 min		20%
2 oz	Citra2 oz Citra Hops	Leaf/Whole	11	Dry Hop	0 days		20%
1 oz	Simcoe1 oz Simcoe Hops	Leaf/Whole	12.7	Dry Hop	0 days		10%
1 oz	YCH - Citra LupuLN2 (Cryo) (25 AA)	Lupulin Pellet	25	Dry Hop	0 days		10%
1 oz	YCH - Simcoe LupuLN2 (Cryo) (23 AA)	Lupulin Pellet	23	Dry Hop	0 days		10%
10 oz / $ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
0.50 oz	Simcoe (Pellet)	36.03	5%
3.50 oz	Simcoe (Leaf/Whole)	25.17	35%
1 oz	Citra (Pellet)	12.44	10%
3 oz	Citra (Leaf/Whole)	0	30%
1 oz	YCH - Citra LupuLN2 (Cryo) (25 AA) (Lupulin Pellet)		10%
1 oz	YCH - Simcoe LupuLN2 (Cryo) (23 AA) (Lupulin Pellet)		10%
10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Sparge	--	153 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
7 g	Calcium Chloride		Water Agt	Mash	0 min.
4 g	Gypsum		Water Agt	Mash	0 min.

Yeast

White Labs - Burlington Ale Yeast WLP095

Amount:	1 Each	Cost:
Attenuation (custom):	72%	Flocculation:	Medium
Optimum Temp:	67 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 73 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

RO Water

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

Notes

Photo 1: bre boil gravity
Photo 2: into the carboy
Photo 3: OG
Photo 4: very dark in the fermenter

5 gallons Mash (added 7g Ca Chl (2 tsp leveled off), and 4g Gyp (1 tsp leveled off)).

1 gallons Sparge (Added no salts to Sparge).

Ferment at 64

No starter
Add Yeast nutrient with 15 mins left in boil
Add Whirlfloc with 15 mins left in boil

O’Brien’s

Brewed 5/9/19

6am added 5 gallons
7 am only up to 130
Added salts
Let get to 159* prob too high
7:20 mash in
Set temp to 153
Put top lid on with no gasket
Heats until 153 then stops so avg temp must be lower
Also the grain will be cooler than the thermometer
Set to 154
7:40 stirred mash
8:00 heat up sparse water
8:20 turned up heat for mash out
8:27 temp at 165 lifted basket and began sparge
Sparge water 165
Water draining very quickly???
9:07 boil began
Collected 5 gallons @ 1.057
Added 0.5 Simcoe
9:37 added 0.5 Simcoe
10:00 added Whirlfloc hooked up chiller and turned on
10:02 added 1 Citra
10:07 turned off head turned on water in chiller
10:12 down to 180
Added 2 Simcoe and 1 Citra
30 mins then cooled and racked
Pitched at 172
Fermenter set to 169
Collected 3.5 gallons @ OG =1.064

Sunday 12/5 11am
Added 2oz Citra and 1 oz Simcoe