Session IPA

144 calories 14.3 g
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bevart
Calories: 144 calories (Per )
Carbs: 14.3 g (Per )
Created Friday November 13th 2015
1.044
1.010
4.4%
48.5
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Light6.6 lb Liquid Malt Extract - Light 35 4 86.8%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Victory0.25 lb Victory 34 28 3.3%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 9.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 35 25%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 10 min 5.46 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 8.06 12.5%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 12.5%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 25%
4 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming sugar       Amount: 5oz      
 
Target Water Profile
Chicago water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 12 7 14 29 124
Top off with spring water to 5 gallons in fermenter
 
Notes

Steep specialty grains in 1 gal of “Heat 1 gallon (3.8 liters) of water in the brewpot until it reaches 160° F (71° C) ± 10° F (6° C).
Immerse the grain bag in the pot for 30 minutes. The grain bag may be dunked and swirled like a teabag during this time to make sure that all of the grain is wetted. Moving it around will help improve the yield, but don’t squeeze and wring it, because that encourages bitter tannin extraction. Maintaining the temperature during the steep is not important.
After 30 minutes, remove the grain bag from the pot, and let it drain. Do not wring out every drop of wort.
Now you can add the malt extract and any additional water to the boiling pot to bring it up to the boiling volume.”

Excerpt From: Jamil Zainasheff & John Palmer. “Brewing Classic Styles.” Brewers Publications, 2013-09-12T21:50-06:00. iBooks.
This material may be protected by copyright.

Check out this book on the iBooks Store: https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewBook?id=721928590

View Count: 655
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Last Updated: 2015-11-13 02:49 UTC

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