Vibram IPA - Beer Recipe - Brewer's Friend

Vibram IPA

235 calories 23.7 g
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cass Palmer
Calories: 235 calories (Per )
Carbs: 23.7 g (Per )
Created: Friday July 1st 2016
1.071
1.017
7.2%
46.3
10.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 82.1%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 14.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.6%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 7.1 First Wort 0 min 11.21 12.5%
1 oz Amarillo1 oz Amarillo Hops Pellet 7.1 Boil 20 min 11.14 12.5%
2 oz Lemondrop2 oz Lemondrop Hops Pellet 6 Boil 5 min 8.99 25%
1 oz Centennial1 oz Centennial Hops Pellet 10 Whirlpool at 190 °F 30 min 14.98 12.5%
3 oz Centennial3 oz Centennial Hops Pellet 10 Dry Hop 5 days 37.5%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Mash out 170 for 10 min Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water 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: 412
Brew Count: 0
Last Updated: 2019-01-17 03:05 UTC

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