Sunset - Beer Recipe - Brewer's Friend

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Sunset

206 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
URL: https://byo.com/article/neipa-style-profile/?utm_source=Brew+Your+Own+-+Live&utm_campaign=67203e5c5b-Brewing+IPAs+Special+Topic+Newsletter+Feb+2024&utm_medium=email&utm_term=0_b55e7c72d8-67203e5c5b-65306269&mc_cid=67203e5c5b&mc_eid=cc87c874f0
Created: Saturday February 17th 2024
1.062
1.016
6.0%
84.6
6.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb Briess - Pale Ale Malt 2-Row18 lb Pale Ale Malt 2-Row 36.8 3.5 70.6%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 15.7%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 7.8%
24 oz Flaked Oats24 oz Flaked Oats 33 2.2 5.9%
25.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Amarillo3 oz Amarillo Hops Pellet 10.4 First Wort 0 min 56.02 12.5%
3 oz Amarillo3 oz Amarillo Hops Pellet 10.4 Hop Stand 0 min 10.62 12.5%
2 oz Citra2 oz Citra Hops Pellet 11 Hop Stand at 180 °F 20 min 5.24 8.3%
2 oz Galaxy2 oz Galaxy Hops Pellet 14.25 Hop Stand at 180 °F 20 min 6.79 8.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Hop Stand at 180 °F 20 min 5.96 8.3%
6 oz Citra6 oz Citra Hops Pellet 11 Dry Hop 3 days 25%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 12.5%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 12.5%
24 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
2 each Whirlfloc Other Boil 10 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 633 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.56 gal Strike 152 °F 152 °F 60 min
Temperature 152 °F 168 °F 15 min
Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.95 gal (51.8 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.95 gal (3.8 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.56 38.3  
Mash volume with grains 11.6 46.4  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 6.83 g | 27.3 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.95 g | 51.8 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11.34 45.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Going into fermentor 11 44  
Total: 16.44 65.8
Equipment Profile Used: System Default
 
Notes

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L) of water, and hold this temperature for 60 minutes. Raise the temperature by infusion or direct heating to 168 °F (76 °C) to mashout. Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the recipe. The first wort hops are added to the kettle just before lautering begins. The 0 minute hops get added right after the heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C), allowing temperature to rise naturally as fermentation progresses. Mix the dry hops and divide into three equal portions. The first portion gets added after two days of active fermentation. The second portion gets added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow each dry hop addition to be in contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to 2.5 volumes. Do not filter or fine the beer.

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  • Last Updated: 2024-02-18 23:13 UTC