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7-12 Juicy is again

192 calories 20.2 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 14.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HRB
Calories: 192 calories (Per 16oz)
Carbs: 20.2 g (Per 16oz)
Created: Friday July 10th 2020
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OG: 1.056 FG: 1.010 ABV: 6.1% IBU: 44

1.058
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Golden Promise15 lb Golden Promise $ 1.42 / lb
$ 21.30 		37 3 44.1%
15 lb Briess - Pale Ale Malt 2-Row15 lb Pale Ale Malt 2-Row $ 1.16 / lb
$ 17.40 		36.8 3.5 44.1%
4 lb Briess - Brewers Oat Flakes4 lb Brewers Oat Flakes 32.2 2.5 11.8%
34 lbs / $ 38.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Huell Melon2 oz Huell Melon Hops Pellet 5.3 Boil 10 min 4.69 14.3%
3 oz Bru 13 oz Bru 1 Hops Pellet 15.7 Whirlpool at 180 °F 20 min 8.23 21.4%
3 oz Sabro3 oz Sabro Hops Pellet 14.3 Whirlpool at 180 °F 20 min 7.5 21.4%
3 oz Bru 13 oz Bru 1 Hops Pellet 15.7 Whirlpool at 160 °F 20 min 21.4%
3 oz Sabro3 oz Sabro Hops Pellet 14.3 Boil at 160 °F 20 min 31.74 21.4%
14 oz / $ 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:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.7 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 16.19 gal (64.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 4.19 gal (16.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.47 gal (61.88 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 3.47 gal (13.88 qt) sparge/top-off. 12.75 51  
Strike water volume at mash thickness of 1.5 qt/lb 12.75 51  
Mash volume with grains (equipment estimates 14.63 g | 58.5 qt) 15.47 61.9  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 7.94 g | 31.8 qt) 7.75 31  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 16.19 g | 64.8 qt) 16 64  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 14.5 58  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Top off amount 0.84 3.4  
Going into fermentor 15 60  
Total: 20.5 82
Equipment Profile Used: System Default
 
Notes

Blended yeast 1 pack London Ale3 and 1 pack of London Fog made with saved wort from 6/14 in a starter.

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  • Last Updated: 2020-07-10 22:35 UTC