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210 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 6.53 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: T
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Wednesday November 6th 2024
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1.064
1.011
7.0%
29.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Great Western - Superior Pilsen (1.6 °L)11.25 lb Superior Pilsen (1.6 °L) 35 1.6 75%
2.50 lb Flaked Oats2.5 lb Flaked Oats 33 2.2 16.7%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Amarillo0.5 oz Amarillo Hops Pellet 8.6 Boil 10 min 4.62 5%
7.50 oz Yakima Valley Hops - Amarillo7.5 oz Amarillo Hops Pellet 8.6 Hop Stand at 170 °F 30 min 24.96 75%
2 oz Yakima Chief Hops - Amarillo Cryo2 oz Amarillo Cryo Hops Pellet 16 Dry Hop at 68 °F 3 days 20%
10 oz / $ 0.00
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 125 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
RO water and trying no salts this time.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Sparge 155 °F 146 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.13 24.5  
Mash volume with grains 7.25 29  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.28 g | 25.1 qt) 6.53 26.1  
Hops absorption losses (whirlpool, hop stand) -0.28 -1.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Utilizing the dump valve/canister on the Firmzilla for the first time to pull the yeast after fermentation is complete. Dry Hopping after this at garage temps?? Will set heat belt to 68 degrees F for three or four days to let hops fall to bottom of fermenter.

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  • Last Updated: 2024-11-06 20:26 UTC