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English IPA

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday October 29th 2020
1.065
1.015
6.9%
47.6
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb United Kingdom - Maris Otter Pale12.5 lb Maris Otter Pale 38 3.75 100%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5.5 Boil 60 min 47.64 60%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.5 Dry Hop 3 days 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Epsom Salt Water Agt Mash 1 hr.
28 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
1 g Lye Water Agt Mash 1 hr.
1 each Whirlfloc tablet Fining Boil 10 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Burton on Trent (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
187 41 113 85 720 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 68 °F 150 °F 60 min
Temperature 150 °F 170 °F 10 min
4 gal Top up if necessary with RO Water Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 6.75 27  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5.25 21  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Alternate yeast: Safale S-04, WLP 007, LalBrew Nottingham yeast. Pitch and ferment for 3 days at 64 degrees F, then let rise to max. 70 degrees.

I'll use the recommended Burton, decarbonated water as best I can - sulfate is very high but not to Burton standards.

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  • Last Updated: 2020-10-31 18:06 UTC