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NH Hoss Piss IPL 2025-1

190 calories 16.4 g 12 oz
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Beer Stats
Method: Extract
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.116 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Wicked Pissa Brewers
Calories: 190 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday November 17th 2023
1.058
1.010
6.2%
51.7
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Muntons - Amber LME6 lb Amber LME 36 2.43 66.7%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 11.1%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 11.1%
0.50 lb German - CaraHell0.5 lb CaraHell 34 11 5.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15.7 Boil 60 min 32.99 20%
1 oz Centennial1 oz Centennial Hops Pellet 9 Boil 5 min 3.77 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 5 min 2.93 20%
1 oz Centennial1 oz Centennial Hops Pellet 9 Whirlpool 2 min 6.74 20%
1 oz Cascade1 oz Cascade Hops Pellet 7 Whirlpool 2 min 5.24 20%
5 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.56 g | 26.2 qt) 2.37 9.5  
Mash volume with grains (equipment estimates 6.56 g | 26.2 qt) 2.61 10.4  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 0.5 2  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
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: 2.37 9.5
Equipment Profile Used: System Default
 
Notes

NH Hoss Piss IPL 2025-1 Kegging

Type – Extract:
Batch size: 5gal
Boil Size: 2.50 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 1 week primary, 2 weeks secondary
Original Gravity: 1.058
Final Gravity: 1.010
ABV: 6.24%
IBU: 51.68


Ingredients:
2.5 Gallons Tap Water
4 Gallons Bottled Water – Note: even though this is a 5 gal recipe you will need extra because of the fluid loss during the boil process
1lb Briess Two Row
1Ib Caramel 10
.5lb Cara Pils/Dextrine
.5lb Carahell
6lbs LME
2oz Cascade Hops
2oz Centennial Hops
1oz Magnum Hops
2 Saflager S-23 dry lager yeast


Procedure:
Start with 2.5 gal tap water, add grain to cold water and heat water to 165 degrees, and steep grains for 45 minutes
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs LME and return wort to boil
Add 1oz Magnum hops and boil for 30 minutes
Add 1oz Centennial hops and 1oz Cascade hops and boil for 5 minutes
Add 1oz Centennial and 1oz Cascade hops at flame out and whirlpool for 2 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.058
Add 2 packs of Saflager S-23 dry lager yeast


Fermentation:
Primary – 1 week at 60 degrees
Secondary – 1 week at 50 degrees
Secondary – 1 week at 30 -35 degrees


Kegging:
Keg after 3 weeks and set CO2 to 20psi for 4-5 days, then reduce to 5-7 psi and enjoy!


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  • Last Updated: 2025-02-12 21:49 UTC