Breakside IPA Clone (modified)

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: beerandbrewing.com
Rating:

4.00 (1 Review)

Calories: 200 calories (Per )
Carbs: 17.6 g (Per )

Created: Sunday June 28th 2020

Original Gravity:

1.061

Final Gravity:

1.011

ABV (standard):

6.6%

IBU (tinseth):

90.8

SRM (morey):

5.7

Mash pH

5.5

Cost

2.40

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Briess - Pale 2-Row10 lb Pale 2-Row	37	1.8	76.9%
1.50 lb	Briess - American - Caramel Malt - 10L1.5 lb American - Caramel Malt - 10L	35.4	10	11.5%
1 lb	Viking - Munich Light1 lb Munich Light	28	6	7.7%
8 oz	Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose	42	0.5	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops	Pellet	14.9	Boil at 212 °F	60 min	31.8	5.6%
18 g	Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops	Pellet	14.9	Boil at 212 °F	30 min	24.44	5.6%
18 g	Artisan - Cascade18 g Cascade Hops	Pellet	6	Boil at 212 °F	10 min	4.64	5.6%
2 oz	Artisan - Citra2 oz Citra Hops	Pellet	12.4	Boil at 212 °F	5 min	16.62	17.8%
52 g	Artisan - Cascade52 g Cascade Hops	Pellet	6	Whirlpool at 170 °F	20 min	4.35	16.3%
52 g	Artisan - Citra52 g Citra Hops	Pellet	12.4	Whirlpool at 170 °F	20 min	8.98	16.3%
52 g	Artisan - Cascade52 g Cascade Hops	Pellet	6	Dry Hop at 68 °F	Day 7		16.3%
52 g	Artisan - Citra52 g Citra Hops	Pellet	12.4	Dry Hop at 68 °F	Day 7		16.3%
318.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
36 g	Artisan - Columbus (CTZ) (Pellet) 36 g Columbus (CTZ) (Pellet) Hops	56.24	11.2%
122 g	Artisan - Cascade (Pellet) 122 g Cascade (Pellet) Hops	8.99	38.2%
160.70 g	Artisan - Citra (Pellet) 160.6990462 g Citra (Pellet) Hops	25.6	50.4%
318.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal	eBIAB	Steeping	156 °F	153 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4.30 ml	Lactic acid	Water Agt	Mash	1 hr.
12.80 g	Gypsum	Water Agt	Mash	1 hr.
1 each	Campden Tablet	Water Agt	Mash	1 hr.
0.25 tsp	Yeast Nutrient	Water Agt	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	20 Grams	Cost:	$ 0.12 / g $ 2.40
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 2.40 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

31191

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
128.6	11	90	73	303	59.9
Mash Chemistry and Brewing Water Calculator

Notes

This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

View Count: 1416
Brew Count: 2
Last Updated: 2020-09-16 23:12 UTC

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