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PA-16

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: 50.5% (brew house)
Calories: 244 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Wednesday July 24th 2019

Original Gravity:

1.074

Final Gravity:

1.015

ABV (standard):

7.8%

IBU (tinseth):

112.5

SRM (morey):

5.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
40 lb	US - Pale 2-Row40 lb Pale 2-Row	37	1.8	80%
5 lb	American - Wheat5 lb Wheat	38	1.8	10%
5 lb	Flaked Oats5 lb Flaked Oats	33	2.2	10%
50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Galaxy1 oz Galaxy Hops	Pellet	14.25	Boil	5 min	3.72	3.1%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	5 min	2.87	3.1%
7 oz	Galaxy7 oz Galaxy Hops	Pellet	14.25	Whirlpool at 175 °F	20 min	59.77	21.9%
7 oz	Citra7 oz Citra Hops	Pellet	11	Whirlpool at 175 °F	20 min	46.14	21.9%
4 oz	Galaxy4 oz Galaxy Hops	Pellet	14.25	Dry Hop	7 days		12.5%
4 oz	Citra4 oz Citra Hops	Pellet	11	Dry Hop	7 days		12.5%
4 oz	Galaxy4 oz Galaxy Hops	Pellet	14.25	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	Galaxy (Pellet)	63.49	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

Imperial Yeast - A38 Juice

Amount:	2 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
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

Mash pH - 5.41
In FV - 5.33

19 Gal for dough-in
Harvested Year from PA-11d

24 Hours -
48 Hours - 1.054
72 Hours - 1.024 add hops
5 days - 1.015 - 4.55 pH
6 Days - 1.015 -4.70 pH

Initial - Gravity of 1.0 - 1.020 PSI
1.021-Terminal - 10 PSI
Terminal-30 deg - Build to 15 PSI
Carbonate through stone at 30 deg

0 - 48 Hours - 68-70 deg
48 hours - 1.030 - 70 deg (48-72 hours)
1.030-1.020 - 72 deg (Day 3-5)
1.020 - 1.015
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 72 hours (Wednesday Night)
Dry Hop after 6 Days (Saturday Night)

Last Updated and Sharing

211

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Brews

Public: Yup, Shared
Last Updated: 2021-05-21 00:03 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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