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Green Flash Brewing Co. - West Coast IPA Clone

245 calories 24.2 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Monday March 17th 2014
1.074
1.017
7.4%
94.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Dry Malt Extract - Light5.5 lb Dry Malt Extract - Light 42 4 50%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 36.4%
14 oz American - Caramel / Crystal 20L14 oz Caramel / Crystal 20L 35 20 8%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 5.7%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Columbus1.6 oz Columbus Hops Pellet 15 Boil 60 min 45.72 27.4%
1.55 oz Simcoe1.55 oz Simcoe Hops Pellet 12.7 Boil 60 min 37.5 26.5%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 15 min 4.73 8.5%
0.45 oz Simcoe0.45 oz Simcoe Hops Pellet 12.7 Boil 15 min 5.4 7.7%
0.50 oz Cascade0.5 oz Cascade Hops Leaf/Whole 7 Boil 1 min 0.26 8.5%
0.50 oz Centennial0.5 oz Centennial Hops Leaf/Whole 10 Boil 1 min 0.37 8.5%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 7 Dry Hop 14 days 4.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop 14 days 4.3%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Dry Hop 14 days 4.3%
5.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Burton Water Salts Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin Fining Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Use filtered water and add Burton Salts to the boil to achieve the above water profile, which is best for an IPA.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Mash Grains -- -- 150 °F 30 min
0.5 gal rinse grains, top up to 1.5 gal, boil, add malts, top up to 3.5 gal, boil, start hop schedule.. Sparge -- 150 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.61 g | 26.4 qt) 2.92 11.7  
Mash volume with grains (equipment estimates 6.61 g | 26.4 qt) 3.04 12.2  
Grain absorption losses (steeping) -0.19 -0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.77 3.1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.92 11.7
Equipment Profile Used: System Default
 
Notes

Ferment in primary for 7 days, or until fermentation slows. Rack to secondary and dry hop for 14 days.

Add Gelatin (optional) 3 days prior to bottling and cold crash in fridge (really clears up the beer).

Bottle and condition 21 days at room temp. Chill 3 days..enjoy!

"Taste it once, remember it forever.."

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  • Last Updated: 2014-03-17 19:56 UTC