English IPA - Beer Recipe - Brewer's Friend

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English IPA

212 calories 21.9 g 12 oz
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Homebrew Challenge YouTube
Hop Utilization: 98%
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
URL: https://youtu.be/_IxEk3OpVnw
Created: Saturday July 29th 2023
1.064
1.016
6.4%
51.6
7.0
5.4
46.73
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Simpsons - Finest Pale Ale Golden Promise11 lb Finest Pale Ale Golden Promise 2.15 / lb
23.65
37 2.4 88%
1 lb Briess - Caramel Malt - 10L1 lb Caramel Malt - 10L 2.45 / lb
2.45
35.4 10 8%
0.50 lb Dingemans - Biscuit0.5 lb Biscuit 2.65 / lb
1.33
34.5 22 4%
12.50 lbs / 27.43
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops 3.80 / oz
3.80
Pellet 9.6 Boil 60 min 37.08 20%
1 oz Fuggles1 oz Fuggles Hops 1.94 / oz
1.94
Pellet 5.6 Boil 10 min 7.84 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops 1.56 / oz
1.56
Pellet 4.8 Boil 10 min 6.72 20%
1 oz Fuggles1 oz Fuggles Hops 1.94 / oz
1.94
Pellet 5.6 Boil 0 min 20%
1 oz East Kent Goldings1 oz East Kent Goldings Hops 1.56 / oz
1.56
Pellet 4.8 Dry Hop Day 3 20%
5 oz / 10.80
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
8.50 / each
8.50
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
8.50 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Burton-On-Trent water chemistry was suggested by some recipes but I'm sticking with Balanced Profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 164 °F 152 °F 60 min
3.25 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
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 3.78 g | 15.1 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Yeast options:
(Many suggestions found across various recipes.)

  • Wyeast 1099 Whitbread Ale
  • Wyeast 1098 British Ale
  • Wyeast 1275 Thames Valley Ale
  • White Labs WLP023 Burton Ale
  • White Labs WLP007 Dry English Ale
  • Lallemand Nottingham
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-05-11 14:53 UTC