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Private Idaho - Cold IPA

218 calories 16.2 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: 7.05 gallons
Post Boil Size: 5.98 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 218 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Tuesday January 28th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - California Select 2-Row Malt10 lb California Select 2-Row Malt 37 2 67.1%
3 lb Flaked Corn3 lb Flaked Corn 40 0.5 20.1%
1 lb Viking - Vienna1 lb Vienna 37 3.6 6.7%
8 oz Rice Hulls8 oz Rice Hulls 0 0 3.4%
6.50 oz Weyermann - Acidulated6.5 oz Acidulated 27 3.4 2.7%
14.91 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Pellet 8.6 Boil at 212 °F 30 min 34.49 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool at 170 °F 30 min 8.99 14.3%
4 oz Yakima Valley Hops - Idaho 74 oz Idaho 7 Hops Pellet 12.5 Whirlpool at 170 °F 30 min 20.43 28.6%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop at 55 °F 5 days 14.3%
4 oz Yakima Valley Hops - Idaho 74 oz Idaho 7 Hops Pellet 12.5 Dry Hop at 55 °F 5 days 28.6%
14 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
0.50 g Chalk Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4.37 ml Lactic acid Water Agt Mash 1 hr.
3 g Oxblox3D Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
8 g CellarScience - FermFed Other Boil 10 min.
1 each Whirlfloc Water Agt Boil 10 min.
2 ml Acid to counteract dry hops Water Agt Primary 0 min.
1 ml ALDC Water Agt Primary 0 min.
0.20 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
49136
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 16 60 100 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Low mash temp for high adjunct ratio Strike 150 °F 146 °F 40 min
Temperature 146 °F 155 °F 25 min
2 qt Sparge 212 °F 170 °F 15 min
Starting Mash Thickness: 2.15 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.15 qt/lb 8.01 32  
Mash volume with grains 9.2 36.8  
Grain absorption losses -1.86 -7.5  
Remaining sparge water volume (equipment estimates 1.4 g | 5.6 qt) 1.15 4.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.3 g | 29.2 qt) 7.05 28.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.73 g | 22.9 qt) 5.98 23.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.76 g | 23 qt) 5.5 22  
Total: 9.16 36.7
Equipment Profile Used: System Default
 
Notes

Using Lutra kveik will produce pseudo-lager characteristics.

Use Glucabuster during mash to improve lautering.

At pitch, add ALDC Enzyme and 2mL Lactic acid and Dry Hops.
Ferment 5 days at 70 F at 10 psi.
Add dry hops at pitch for full 5 days, shaking each day to make sure all the hops come in fully contact with the liquid.

Cold crash for 2 days until all hop debris and trub has fallen.

Final pH should be 4.3 - 4.5.

At kegging, add 0.2 Ascorbic acid.

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  • Last Updated: 2025-08-07 02:50 UTC