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Gordon Strong New World IPA

198 calories 19 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.36 gallons
Post Boil Size: 5.89 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Source: North Cro Brewing
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Sunday November 3rd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Pilsen Malt 2-Row4 lb Pilsen Malt 2-Row 37 1.2 34.9%
3 lb Rahr - Standard 2-Row3 lb Standard 2-Row 36.8 1.8 26.1%
1 lb Great Western - Domestic 2-Row1 lb Domestic 2-Row 37 2 8.7%
14 oz Briess - Pale Ale Malt 2-Row14 oz Pale Ale Malt 2-Row 36.8 3.5 7.6%
6.60 oz Briess - Pilsen Malt 2-Row6.6 oz Pilsen Malt 2-Row 37 1.2 3.6%
3 oz Munich3 oz Munich 37 6 1.6%
2 lb Brewmaster - Honey, Orange Blossom2 lb Honey, Orange Blossom - (late boil kettle addition) 34.8 1 17.4%
11.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g cascade3 g cascade Hops Pellet 6.1 First Wort at 212 °F 90 min 3.18 2.2%
1 g Yakima Chief Hops - Citra LupuLN2 (Cryo)1 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 22.5 Boil at 212 °F 20 min 2.01 0.7%
4 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)4 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 20 min 8.23 2.9%
1.50 g Yakima Chief Hops - Amarillo Cryo1.5 g Amarillo Cryo Hops Lupulin Pellet 18.1 Boil at 212 °F 10 min 1.45 1.1%
5.70 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)5.7 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 10 min 7.02 4.2%
10 g Yakima Chief Hops - Citra10 g Citra Hops Pellet 13 Boil at 212 °F 1 min 0.83 7.3%
13.50 g Yakima Chief Hops - Simcoe LupuLN2 (Cryo)13.5 g Simcoe LupuLN2 (Cryo) Hops Lupulin Pellet 23 Boil at 212 °F 1 min 1.98 9.9%
14 g Yakima Chief Hops - Amarillo Cryo14 g Amarillo Cryo Hops Pellet 16 Whirlpool at 175 °F 15 min 3.38 10.2%
28 g Artisan - Citra28 g Citra Hops Pellet 11.8 Dry Hop at 34 °F Day 5 8.31 20.5%
56 g NZ Hops - Nectaron56 g Nectaron Hops Pellet 11 Dry Hop at 34 °F Day 5 15.5 41%
136.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
0.33 tsp Five Star Chemicals - Super Moss Fining Boil 20 min.
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 4.7 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Mash-In Infusion 149 °F 146 °F 45 min
Saccharification Rest Temperature 146 °F 155 °F 30 min
Mash-Out Temperature 155 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.83 g | 35.3 qt) 9.79 39.2  
Mash volume with grains (equipment estimates 9.59 g | 38.4 qt) 10.55 42.2  
Grain absorption losses -1.18 -4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 8.36 33.4  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.27 g | 21.1 qt) 5.89 23.6  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.87 g | 23.5 qt) 5.25 21  
Total: 9.79 39.2
Equipment Profile Used: System Default
 
Notes

Before the start of the brew day...

  • Yeast with starter is up and ready to go
  • Brew Commander is programmed for the brew
  • Mill Grains, with gap between grain rollers set at 1.130."
  • Salts should be measured and in a small bottle

    BREW DAY (Saturday, March 8, 2025)!

    With the grain basket in place, fill kettle up to exactly 8.4 gallons with distilled water. Now remove the grain basket.Then add the water salts directly to the kettle, in amounts specified in the recipe, and mix thoroughly.

    Now replace the grain basket.

    MASH-IN (Start 45 minute timer)
    The strike temperature for the grain is 146 deg F. On full power, heat the water to 149 deg F. Switch off the heat, then mix in the grist, stirring constantly. Temperature should drop to 146 deg F. Allow to rest for 10 minutes after the temperature is stabilized.

    Stir mash after the 10 minute rest, then measure pH. if pH is above 5.35, adjust pH with acid, just 1 ml at a time, until pH is correct.

    Open valve, turn on pump to recirculate liquid. Switch heat back on, at 80% power. Adjust rate and allow the mash-in to continue for the remainder of the 45 minute duration.

    At the end of the infusion mash step, temperature will ramp up to saccharification rest temperature, which is 155 deg F. Mash for this saccharification rest will continue for 30 more minutes.

    MASH-OUT
    At the end of the saccharification rest, mash temperature will ramp up to 168 deg F, and remain there for 10 minutes.

    Turn off heat and pump.

    DRAIN WORT FROM GRAIN BASKET
    Lift the grain basket and hang on side of pot. Allow to rest 15 minutes.

    While wort is draining into the bucket, start heating the wort in the kettle to a boil. Start ramping to boil using pre-programmed boil steps. Heat should be set to 100% power.

    Immediately after the ramp-up begins, close all valves, then carefully remove hoses from the pump/pot and drain this into bucket.

    After the 15 min draining of the basket is complete, add the drained wort from the tubing into the bucket, then to the rest of the wort in the kettle.

    TAKE A MEASUREMENT OF THE VOLUME OF WORT IN THE KETTLE,
    and measure pH.

    MPORTANT! While wort temperature is heating up to boiling, connect plate chiller and all related items for recirculation.


    BOIL (reread this several times)
    This is a 90 minute boil. Hops will be added at various stages, including a whirlpool hop addition at a lower temperature (175 deg F. Servomyces and Super Moss will be added at 20 min before the end of the boil.

    HOP ADDITIONS TO BOIL
    (Time remaining in boil is shown below)
    First addition - 90 minutes
    Second addition - 20 minutes
    Third addition - 10 minutes
    Fourth addition - 1 minute



    END OF BOIL
    At the end of the boil, open valves and initiate recirculation through the wort chiller and the whirlpool. Use chiller to bring temperature to about 185 degrees, shut off the cooling water, then let the temperature drop about 10 degrees to 175 deg F.

    WHIRLPOOL
    With wort temperature at 175 degrees, add the whirlpool hops, and continue whirlpooling at this temperature. (Whirlpool duration is 15 minutes.

    COOL DOWN
    Turn on hose water to the chiller, and allow recirculation to continue until the temperature of the wort is as low as it will get, preferably below 70 deg F.

    TRANSFER CHILLED WORT TO FERMENTOR
    With the oxygenation system in place, transfer the chilled wort into the fermentor. Add the BrewZyme to the wort as it fills the fermentor.

    FERMENTATION CONSIDERATIONS
  • Be sure to add BrewZyme as wort is transferred to fermentor
  • Add yeast culture after BrewZyme is mixed in

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  • Last Updated: 2025-03-18 13:38 UTC