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Breakside IPA Clone (modified)

200 calories 17.6 g 12 oz
Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: beerandbrewing.com
Rating:
4.00 (1 Review)

Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Sunday June 28th 2020
1.061
1.011
6.6%
90.8
5.7
5.5
2.40
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Briess - Pale 2-Row10 lb Pale 2-Row 37 1.8 76.9%
1.50 lb Briess - American - Caramel Malt - 10L1.5 lb American - Caramel Malt - 10L 35.4 10 11.5%
1 lb Viking - Munich Light1 lb Munich Light 28 6 7.7%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose 42 0.5 3.8%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops Pellet 14.9 Boil at 212 °F 60 min 31.8 5.6%
18 g Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops Pellet 14.9 Boil at 212 °F 30 min 24.44 5.6%
18 g Artisan - Cascade18 g Cascade Hops Pellet 6 Boil at 212 °F 10 min 4.64 5.6%
2 oz Artisan - Citra2 oz Citra Hops Pellet 12.4 Boil at 212 °F 5 min 16.62 17.8%
52 g Artisan - Cascade52 g Cascade Hops Pellet 6 Whirlpool at 170 °F 20 min 4.35 16.3%
52 g Artisan - Citra52 g Citra Hops Pellet 12.4 Whirlpool at 170 °F 20 min 8.98 16.3%
52 g Artisan - Cascade52 g Cascade Hops Pellet 6 Dry Hop at 68 °F Day 7 16.3%
52 g Artisan - Citra52 g Citra Hops Pellet 12.4 Dry Hop at 68 °F Day 7 16.3%
318.70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.5 gal eBIAB Steeping 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4.30 ml Lactic acid Water Agt Mash 1 hr.
12.80 g Gypsum Water Agt Mash 1 hr.
1 each Campden Tablet Water Agt Mash 1 hr.
0.25 tsp Yeast Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
0.12 / g
2.40
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
2.40 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
31191
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128.6 11 90 73 303 59.9
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 9.06 g | 36.2 qt) 9.3
Grain absorption losses -1.6
Mash Lauter Tun losses -0.3
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 7.5
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5.64 g | 22.6 qt) 6.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 6.36 g | 25.4 qt) 5.5
Total: 61.7  
Equipment Profile Used: System Default
 
Notes

This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

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  • Last Updated: 2020-09-16 23:12 UTC