Vibram IPA 10

214 calories 19.8 g
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: C Palmer
Calories: 214 calories (Per )
Carbs: 19.8 g (Per )
Created Sunday August 16th 2015
1.065
1.013
6.83%
54.43
8.06
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pale 2-Row23 lb Pale 2-Row 37 1.8 88.5%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 7.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.8%
26 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 10 First Wort 0 min 13.92 12.5%
2 oz Centennial2 oz Centennial Hops Pellet 10 Boil 20 min 13.92 12.5%
4 oz Centennial4 oz Centennial Hops Pellet 10 Boil 5 min 13.29 25%
2 oz Centennial2 oz Centennial Hops Pellet 10 Whirlpool at 212 °F 30 min 13.29 12.5%
6 oz Centennial6 oz Centennial Hops Pellet 10 Dry Hop 5 days 37.5%
16 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.13 gal Sparge 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 497 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Three temperature profiles that seem to be popular among homebrewers are just off boil range 190–212 °F (88–100 °C), the sub-isomerization range 160–170 °F (71–77 °C), and a tepid hop stand range 140–150 °F (60–66 °C). The 190–212 °F (88–100 °C) range will allow essential oils with higher flashpoints an easier time to solubulize into the wort and also will allow some alpha acid isomerization to occur with the best estimates of between 5–15% utilization. Some homebrewers will keep their kettle burner on low to keep the temperature of the wort elevated above 200 °F (93 °C) during their extended hop stands which would better emulate the conditions in commercial whirlpools. A hop stand in the 160–170 °F (71–77 °C) range will basically shut down the alpha acid isomerization reaction and the lower temperatures will reduce the vaporization of the essential oils. Homebrewers can use their wort chillers to bring the wort down to this range before adding the knockout hops or they can add a second dose of knockout hops. The 140–150 °F (60–66 °C) range will once again reduce vaporization of the low flashpoint oils, but may take longer to get the same amount of essential oils extracted.

View Count: 1095
Brew Count: 6
Last Updated: 2016-10-24 14:40 UTC

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