Yard work 2.0 Beer Recipe | All Grain Specialty IPA: New England IPA | Brewer's Friend

Yard work 2.0

216 calories 22.8 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday December 22nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 63.5%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 12.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 19%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.6%
15.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 First Wort 0 min 35.18 9.1%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 195 °F 0 min 9.77 19.5%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 195 °F 0 min 8.6 19.5%
3 oz mosaic3 oz mosaic Hops Pellet 25 Dry Hop 3 days 39%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 13%
7.70 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Batch Sparge 165 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 6 40 167.5 70 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 153 degrees for 60 mins.
Mash out at 168.
Sparge 170 degrees.
orange and lemon puree at flameout.

Ferment warm at 67-68 degrees to encourage ester production.

Half the minerals in the mash (keeping mash pH within range). The other half in sparge water.

Dry hop day 3 during active fermentation to prevent oxidation.

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  • Last Updated: 2020-01-05 19:21 UTC
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