Traditional English IPA - Beer Recipe - Brewer's Friend

Traditional English IPA

233 calories 20.7 g
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 82% (brew house)
Source: M. Sweebe
Hop Utilization: 98%
Calories: 233 calories (Per )
Carbs: 20.7 g (Per )
Created: Saturday March 30th 2024
1.071
1.013
7.6%
56.5
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Muntons - Maris Otter12.5 lb Maris Otter 38 2.3 88%
0.70 lb Briess - Caramel Malt - 40L0.7 lb Caramel Malt - 40L 35.4 40 4.9%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 7%
14.20 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Target1.5 oz Target Hops Pellet 9.6 Boil 60 min 39.57 27.3%
0.50 oz Target0.5 oz Target Hops Pellet 9.6 Boil 30 min 10.14 9.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 6.82 18.2%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Aroma 0 min 18.2%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Dry Hop 4 days 27.3%
5.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.75 qt Strike 163 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each BSG - Kerry Whirlfloc T Fining Boil 10 min.
6 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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

Add grains and 5.2 ph stabilizer to 4.44 gallons of 163 degree water. Temperature should stabilize at 150 degrees. Hold for 60 minutes. Add heat and raise temperature to 168 degrees for mash out. Sparge with 170 degree water to collect 7.5 gallons of wort and bring to a boil. Boil for 60 minutes and follow hop and ingredient schedule. Cool to 68 degrees and add to fermenter. Adjust volume to 6.25 gallons if necessary and pitch yeast. Primary ferment for 2 weeks then transfer to secondary. After 3 days, add dry hops. After 4 more days, bottle or keg.

View Count: 83
Brew Count: 0
Last Updated: 2024-04-13 20:41 UTC

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