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Let's Make An IPA

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Miles & Nick
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Monday June 24th 2024
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1.059
1.010
6.4%
77.5
8.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 56%
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 32%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 8%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 11.9 Boil 60 min 43.82 50%
1 oz Chinook1 oz Chinook Hops Pellet 11.9 Boil 30 min 33.68 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
1 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
Omega Yeast Labs - Sundew OYL-401
Amount:
1 Liters
Cost:
Attenuation (avg):
79%
Flocculation:
High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.09 g | 20.4 qt) 5.52 22.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

pre boil 1.052 hydrometer

forgot to add sugar during boil so added to the fermenter about 3 hours after pitching the yeast (heated corn sugar in water until dissolved then refridgerated until cool enough to add to the fermentor.

Fermetned at 75F

This was not good. Way too sweet.

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  • Public: Yup, Shared
  • Last Updated: 2024-08-13 16:36 UTC