Lawson's Finest Sip of Sunshine Clone

233 calories 20.6 g
brewer logo
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.8 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: carvetop, Oct 25, 2014
Calories: 233 calories (Per )
Carbs: 20.6 g (Per )
Created Monday January 22nd 2018
1.076
1.014
8.2%
144.6
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.41 kg Belgian - Pale Ale4.41 kg Pale Ale 38 3.4 63.8%
1.20 kg American - Vienna1.2 kg Vienna 35 4 17.4%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 5.8%
0.30 kg American - Carapils (Dextrine Malt)0.3 kg Carapils (Dextrine Malt) 33 1.8 4.3%
0.10 kg German - CaraRed0.1 kg CaraRed 34 20 1.4%
0.40 kg Corn Syrup0.4 kg Corn Syrup 37 0.5 5.8%
0.10 kg German - CaraMunich I0.1 kg CaraMunich I 34 39 1.4%
6.91 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Columbus37 g Columbus Hops Pellet 15 Boil 60 min 64.94 13%
24.67 g Citra24.67 g Citra Hops Pellet 11 Boil 20 min 19.23 8.6%
74.89 g Citra74.89 g Citra Hops Pellet 11 Boil 5 min 19.22 26.2%
74.89 g Citra74.89 g Citra Hops Pellet 11 Whirlpool at 82 °C 30 min 41.19 26.2%
37 g Citra37 g Citra Hops Pellet 11 Dry Hop 8 days 13%
37 g Citra37 g Citra Hops Pellet 11 Dry Hop 4 days 13%
285.45 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 60 min
6.2 L Sparge -- 76 °C 5 min
Starting Mash Thickness: 2.5 L/kg
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 369 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Ca - 142ppm
Mg - 26ppm
Na- 15ppm
SO4 - 305ppm
Cl - 80ppm
Mash Chemistry and Brewing Water Calculator
 
Notes

https://www.homebrewtalk.com/forum/threads/lawsons-finest-sip-of-sunshine-clone.496952/

Primary Fermentation: 10 Days - 64F up to 68F.
Secondary Fermentation: 10 Days @ 68F

  • Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
  • After 10 days, lower temp to 60F for 24 hrs.
  • Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
  • At day 14, add the rest of the dry hops.
  • At day 18, rack to keg.
  • Attempt to wait patiently for 2 weeks until sampling.
View Count: 1059
Brew Count: 0
Last Updated: 2018-01-22 04:50 UTC

Home Brewing Software Calculators
View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!