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HalfSack IPA - BIAB

259 calories 25.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 65% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Thursday June 7th 2012
1.078
1.018
7.9%
71.2
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 41.2%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 41.2%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 8.8%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 2.9%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Leaf/Whole 15 Boil 60 min 12%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 45 min 16%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 30 min 16%
1.50 oz Cascade1.5 oz Cascade Hops Leaf/Whole 7 Boil 5 min 24%
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 0 min 16%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Dry Hop 4 days 16%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 BIAB, see notes Infusion -- 154 °F 60 min
Mashout -- -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.37 g | 37.5 qt) 9.18 36.7  
Mash volume with grains (equipment estimates 10.65 g | 42.6 qt) 10.46 41.8  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.2 g | 28.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

Heat 8 gallons of water to 160F. Add BIAB bag to keggle and clip it to edges.

Add total grains and stir to eliminate any dough balls.

Check temp, its should be around 154F, a little lower is better than too high (160F is max) if temp is too high drain some of the liquid off and add back to the grains and stir, keep stirring until you reach mash temp (154F).

Cover the keggle with a lid and let it sit for 60 minutes.

Raise temperature to 170 and let sit for 10 minutes (Mash Out).

Remove grain bag and squeeze the bag to extract more liquid. No need to squeeze all liquid out, just give it a few good squeezes.

Bring the liquid (wort) to a boil and add hops per the recipe. This is a 60 minute boil.

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  • Last Updated: 2012-06-15 21:18 UTC