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West Coast Frost (cold ipa)

179 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.1 gallons
Post Boil Size: 4.58 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jk136902
Calories: 179 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday February 24th 2024
1.055
1.009
6.0%
59.6
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.10 lb German - Pilsner7.1 lb Pilsner 38 1.6 86.6%
1.10 lb Flaked Rice1.1 lb Flaked Rice 40 0.5 13.4%
8.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz El Dorado0.33 oz El Dorado Hops Pellet 15.7 Boil 70 min 25.58 5%
0.33 oz El Dorado0.33 oz El Dorado Hops Pellet 15.7 Boil 10 min 8.98 5%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Whirlpool 15 min 14.7 15%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 15 min 10.3 15%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 0 days 15%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 0 days 15%
1 oz El Dorado1 oz El Dorado Hops Pellet 15.7 Dry Hop 0 days 15%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 0 days 15%
6.66 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 308 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 5 10 45 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.02 gal Strike 153 °F 145 °F 45 min
Temperature 145 °F 154 °F 15 min
Temperature 154 °F 162 °F 15 min
Temperature 162 °F 169 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.59 14.4  
Mash volume with grains 4.24 17  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume (equipment estimates 3.29 g | 13.1 qt) 2.79 11.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.6 g | 22.4 qt) 5.1 20.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 4.08 g | 16.3 qt) 4.58 18.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.51 g | 18 qt) 4 16  
Total: 6.38 25.5
Equipment Profile Used: System Default
 
Notes

After the whirlpool, chill to about 56°F (13°C). Oxygenate the wort—we target 16–17 ppm O2—and pitch the yeast.

Ferment at 59°F (15°C), then raise to 64°F (18°C) for a diacetyl rest when the gravity has dropped to about 1.024. At terminal gravity, dump the yeast or rack to secondary and add the dry hops. After 3 days, remove the hops or rack again. Chill to 31–32°F (0°C) over 2–3 days. Once cold, fine, centrifuge, or filter to clarify.


target a mash pH of 5.4 by adding phosphoric acid, then we adjust the wort to pH 5.1 at the end of the boil.

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  • Last Updated: 2024-03-21 03:06 UTC