Oh! Idaho! (3rd Generation) - Beer Recipe - Brewer's Friend

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Oh! Idaho! (3rd Generation)

16003 calories 1899.5 g 20 qt
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 16003 calories (Per 20qt)
Carbs: 1899.5 g (Per 20qt)
Created: Thursday July 15th 2021
1.089
1.029
7.9%
83.5
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Golden Light9 lb DME Golden Light 44.6 4 55.4%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 1.5%
1 lb Raw Honey1 lb Raw Honey - (late boil kettle addition) 38 20 6.2%
10.25 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 6.2%
5 lb Great Western - Pure Idaho Pilsen5 lb Pure Idaho Pilsen 37.7 1.5 30.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 23.28 10%
1 oz Yakima Valley - Experimental ID-1581 oz Yakima Valley - Experimental ID-158 Hops Pellet 14.4 Boil 3 min 4.27 10%
1 oz Yakima Valley Hops - Idaho 7 (12.5 AA)1 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Boil 3 min 3.71 10%
1 oz Yakima Valley Hops - Idaho Gem (12.1 AA)1 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Boil 3 min 3.59 10%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA)2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Hop Stand 15 min 15.6 20%
2 oz Yakima Valley Hops - Idaho Gem (12.1 AA)2 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Hop Stand 15 min 15.1 20%
2 oz Yakima Valley Hops - Experimental ID-1582 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Hop Stand 15 min 17.98 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
3 g Epsom Salt Water Agt Mash 30 min.
4.40 g Gypsum Water Agt Mash 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
2.50 lb Russet Potatoes, raw, chopped Other Mash 30 min.
0.10 oz Fermcap Fining Boil 75 min.
0.40 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
2 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.22 g | 32.9 qt) 7.57 30.3  
Mash volume with grains (equipment estimates 8.22 g | 32.9 qt) 8.05 32.2  
Grain absorption losses (steeping) -0.75 -3  
Volume increase from sugar/extract (early additions) 0.68 2.7  
Pre boil volume (equipment estimates 8.15 g | 32.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.23 g | 24.9 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor (equipment estimates 6.28 g | 25.1 qt) 6 24  
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: 7.57 30.3
Equipment Profile Used: System Default
 
Notes
  1. Add water agents to 5 gals water in brew kettle, stir to dissolve.
  2. Heat to 155-160 degrees.
  3. Steep pilsner & honey malts and raw, chopped Russet potatoes for 30 minutes at 155-160 degrees, then remove from the brew kettle.
  4. Add 2.5 gals water to wort. Bring wort to boil.
  5. After 15 minutes boil, add 1 oz Simcoe hops.
  6. After 45 minutes boil, add maltodextrin and lactose.
  7. After 65 minutes boil, add yeast nutrients.
  8. After 70 minutes boil, add Whirlfloc tablet.
  9. After 71 minutes boil, add 1 oz Idaho #7 hops, 1 oz Idaho Gem, and 1 oz Experimental ID-158 hops.
  10. After 75 minutes of boil, turn off heat, top-up wort to 6.5-7 gals with distilled water.
  11. Add 2 oz Idaho #7 hops, 2 oz Idaho Gem hops, and 2 oz of Experimental ID-158 hops to wort for 15 minutes of whirlpool/hop stand part of resting period.
  12. When fully cooled, transfer to fermentor, aerate, then pitch yeast.
  13. After high krausening subsides (2-4 days) dilute honey with sterile water 1:1, stir to dissolve honey, then add to fermentor.
  14. After 8-10 days in fermentor, transfer wort to Corney keg and let keg stand undisturbed for 3-4 days. If desired, can add corn sugar at this time for secondary fermentation & carbonization.
  15. Refrigerate keg to 40 degrees. Force carbonate with pressurized CO2.

    As a 4th generation Idahoan who lives near where the bulk of Idaho hops, barley, and potatoes are grown, I just had to brew an IPA featuring these Idaho products.
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  • Last Updated: 2024-04-07 22:25 UTC