ISOTOPE 253

Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 41 gallons (fermentor volume)
Pre Boil Size: 52 gallons
Post Boil Size: 50.1 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 246 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)

Created: Friday July 12th 2019

MACC

OG: 1.064 FG: 1.011 ABV: 7.0% IBU: 81

Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.4%

IBU (tinseth):

75.9

SRM (morey):

6.5

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
75 lb	American - Pale 2-Row75 lb Pale 2-Row	37	1.8	63.6%
30 lb	Belgian - Munich30 lb Munich	38	6	25.4%
8 lb	Flaked Oats8 lb Flaked Oats	33	2.2	6.8%
5 lb	German - Acidulated Malt5 lb Acidulated Malt	27	3.4	4.2%
118 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 oz	Simcoe8 oz Simcoe Hops	Pellet	13.6	Boil	60 min	41.77	20%
10 oz	Citra10 oz Citra Hops	Pellet	14	Boil	15 min	26.67	25%
7 oz	Citra7 oz Citra Hops	Pellet	14	Boil	5 min	7.5	17.5%
8 oz	Simcoe8 oz Simcoe Hops	Pellet	0	Whirlpool at 170 °F	0 min		20%
7 oz	Citra7 oz Citra Hops	Pellet	0	Whirlpool at 170 °F	0 min		17.5%
40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
8 oz	Simcoe (Pellet)	41.77	20%
17 oz	Citra (Pellet) 16.999999961114 oz Citra (Pellet) Hops	34.17	42.5%
8 oz	Simcoe (Pellet)		20%
7 oz	Citra (Pellet) 6.999999983988 oz Citra (Pellet) Hops		17.5%
40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
33 gal	Infusion	--	154 °F	60 min
33 gal	Fly Sparge	--	170 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 each	Whirlfloc		Water Agt	Boil	15 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	8 Each	Cost:
Attenuation (custom):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 1395 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: brite tank CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Filtered local water
Mash Chemistry and Brewing Water Calculator

Notes

OG: 1.070
FG: 1.012
7.6 ABV

Fermentation temp 68 degrees.
Raise temp to 70 degrees once FG is reached hold at temp for 2 days.
Lower temp 5 degrees every 12 hours until 50 degrees is achieved, recover yeast.
Continue lowering temp 5 degrees every 12 hours until 34 degrees is reached.
Clean line and transfer to purged Brite tank. Carb with stone 11 psi for 8 to 10 hours.
1/4 bbl keg 62 lbs

View Count: 193
Brew Count: 0
Last Updated: 2020-02-15 15:20 UTC

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