Brewer's Friend

Print

____

226 calories 24 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 3.15 gallons (fermentor volume)
Pre Boil Size: 4.7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patrick
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Saturday June 6th 2020
Similar Recipes

Mango Sticky Rice Milkshake IPA

by Joseph Colicchio

OG: 1.060 FG: 1.017 ABV: 5.7% IBU: 28

1.068
1.018
6.6%
31.5
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Crisp Malting - Pale Ale5 lb Pale Ale 38 4 60.6%
1 lb Grain Millers - Flaked White Wheat1 lb Flaked White Wheat 36 1.6 12.1%
1 lb Bob's Red MIll - Flaked Oats1 lb Flaked Oats 33 1 12.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 12.1%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 3%
8.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4.75 g El Dorado4.75 g El Dorado Hops Pellet 15.7 Boil 60 min 16.49 3.7%
4.75 g Galaxy4.75 g Galaxy Hops Pellet 14.25 Boil 60 min 14.96 3.7%
5 g El Dorado5 g El Dorado Hops Pellet 15.7 Whirlpool at 165 °F 40 min 3.9%
5 g Galaxy5 g Galaxy Hops Pellet 14.25 Whirlpool at 165 °F 40 min 3.9%
12 g El Dorado12 g El Dorado Hops Pellet 15.7 Whirlpool at 165 °F 30 min 9.3%
12 g Galaxy12 g Galaxy Hops Pellet 14.25 Whirlpool at 165 °F 30 min 9.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop at 72 °F 4 days 22.1%
1 oz Hopsteiner - Lotus1 oz Lotus Hops Pellet 15 Dry Hop at 72 °F 4 days 22.1%
1 oz Samba1 oz Samba Hops Pellet 10 Dry Hop at 72 °F 4 days 22.1%
128.55 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.06 psi       Temp: 54 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
139 10 27 183 81 0
**WRONG water calculations**
TOTAL WATER NEEDED =
STRIKE WATER TEMP =
TOTAL MASH VOLUME =
PREBOIL WORT =

Salts added:
- Gypsum = 1g
- Calcium Chloride = 7g
- Epsom Salt = 0.75g
- Baking Soda = 1g
- Lactic Acid (88%) = 1ml

Cl/SO4 ratio = 2.27
MASH pH = 5.44 (5.4 - 5.6)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.03 gal Temperature 152 °F 153 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.98 23.9  
Mash volume with grains (equipment estimates 6.65 g | 26.6 qt) 6.64 26.6  
Grain absorption losses -1.03 -4.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.7 18.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 3.19 12.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Volume into fermentor 3.15 12.6  
Total: 5.98 23.9
Equipment Profile Used: System Default
 
Notes

Mill grains and mash at 153°F (67°C) for 45 minutes, or until conversion is complete. Add in first round of hops (boil) immediately while waiting temp to come to boil.

Boil for 60 minutes. After the boil, whirlpool hops for 40min, following schedule:
Cool the wort to 160–165°F (71–74°C), recirculate or stir to create a vortex, and add the whirlpool hops. Chill the wort to 67°F (19°C), aerate, and pitch the yeast.

Pitch yeast and ferment at 67°F for 2–3 days, then allow the temperature to rise slowly to 73°F by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.025–1.027), add the first dry-hop addition. For 4 days. Crash temp to 60°F. Wait 1 day then package at 2.6 volumes of CO2 and consume fresh.


________________________

Oranges:

  • added 2.5 Tbsp orange zest (avoiding the white part) to the end of the boil as I added in the first round of hops for the whirlpool (@165 for 40min). Added yeast nutrient and 1/2 whirlfloc tablet within the last 5min of WHIRLPOOL (not boil).

  • 2.5gal beer = 1 lb. of cara cara oranges.

  • In the fermenter, I added 1-1/4 lb. thinly sliced Mandarin oranges. Then I kegged it on top of fresh orange juice of Mandarin oranges (about 3 fluid ounces).

    _________________________

    HOPS to try for bringing out Orange flavors:

  • Belma (dual)
  • Bergamot (dual)
  • Mandarina Bavaria (dual)
  • Lotus (aroma)
  • Samba (aroma)
Last Updated and Sharing
 
626
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-01-25 22:01 UTC