New Belgium Ranger IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Todd
Rating:

2.00 (1 Review)

Calories: 211 calories (Per )
Carbs: 19.6 g (Per )

Created: Monday April 18th 2016

Original Gravity:

1.064

Final Gravity:

1.013

ABV (standard):

6.7%

IBU (tinseth):

68.3

SRM (morey):

8.7

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	80%
2 lb	Cane Sugar2 lb Cane Sugar	46	0	16%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Chinook1 oz Chinook Hops	Pellet	13	Boil	60 min	43.1	14.3%
3 oz	Simcoe3 oz Simcoe Hops	Pellet	12.7	Boil	5 min	25.18	42.9%
3 oz	Cascade3 oz Cascade Hops	Pellet	7	Dry Hop	7 days		42.9%
7 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Chinook (Pellet)	43.1	14.3%
3 oz	Simcoe (Pellet)	25.18	42.9%
3 oz	Cascade (Pellet)		42.9%
7 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	slow recirculation	Fly Sparge	--	148 °F	90 min
6 gal	batch sparge	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 each	whirlfloc tablet		Fining	Boil	10 min.
1 tbsp	Yeast Nutrient		Other	Boil	10 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	60 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).

Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150

1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.

60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.

Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.

Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.

Rack to keg in the keezser , chill at near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through.

View Count: 6359
Brew Count: 2
Last Updated: 2016-05-22 19:08 UTC

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