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GD Hazy IPA #4 - Barbe Rouge/Monroe

213 calories 19 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.44 gallons
Post Boil Size: 5.94 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 40 minute extended hop boil time
Calories: 213 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday January 17th 2022
1.065
1.012
6.9%
34.6
4.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Brewers Malt 2-Row12 lb Brewers Malt 2-Row 37 1.8 85.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 14.3%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Barbe Rouge0.25 oz Barbe Rouge Hops Pellet 9.3 First Wort 60 min 8.09 2.9%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Whirlpool 40 min 6.33 11.4%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Whirlpool 20 min 6.33 11.4%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Dry Hop 5 days 11.4%
1 oz Monroe1 oz Monroe Hops Pellet 2.5 First Wort 60 min 8.7 11.4%
1.50 oz Monroe1.5 oz Monroe Hops Pellet 2.5 Whirlpool 40 min 2.55 17.1%
1.50 oz Monroe1.5 oz Monroe Hops Pellet 2.5 Whirlpool 20 min 2.55 17.1%
1.50 oz Monroe1.5 oz Monroe Hops Pellet 2.5 Dry Hop 5 days 17.1%
8.75 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.50 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 331 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Baltimore City 2017
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 250 80 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 3.19 12.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 6.44 25.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.69 g | 22.8 qt) 5.94 23.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 8.48 33.9
"GD Hazy IPA #4 - Barbe Rouge/Monroe" Specialty IPA: New England IPA beer recipe. All Grain, ABV 6.9%, IBU 34.55, SRM 4.33, Fermentables: (Brewers Malt 2-Row, Flaked Oats) Hops: (Barbe Rouge, Monroe) Other: (Calcium Chloride (dihydrate), Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2022-01-17 14:05 UTC