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Get rid of the FELON

242 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 80% (brew house)
Source: John Neighbors
Calories: 242 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Sunday February 9th 2025
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1.018
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17.15
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Brewers Malt 2-Row13 lb Brewers Malt 2-Row $ 0.98 / lb
$ 12.74 		37 1.8 88.1%
1 lb Briess - American Honey Malt1 lb American Honey Malt 37.7 25 6.8%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt $ 1.99 / lb
$ 1.49 		34.5 1.5 5.1%
14.75 lbs / $ 14.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Artisan - Centennial30 g Centennial Hops $ 14.99 / lb
$ 0.99 		Pellet 9.2 Boil 60 min 37.46 12%
20 g Artisan - Centennial20 g Centennial Hops $ 14.99 / lb
$ 0.66 		Pellet 9.2 Boil 45 min 21.8 8%
20 g Artisan - Centennial20 g Centennial Hops $ 14.99 / lb
$ 0.66 		Pellet 9.2 Boil 30 min 13.86 8%
30 g Artisan - Cascade30 g Cascade Hops $ 9.09 / lb
$ 0.60 		Pellet 5.4 Boil 10 min 4.78 12%
60 g Yakima Chief Hops - Mosaic60 g Mosaic Hops Pellet 11.7 Whirlpool 0 min 15.46 24%
60 g Yakima Chief Hops - Mosaic60 g Mosaic Hops Pellet 11.7 Dry Hop 0 days 24%
30 g Artisan - Fuggle (UK)30 g Fuggle (UK) Hops Pellet 5 Boil 0 min 12%
250 g / $ 2.91
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
10.99 ml Lactic acid Water Agt Mash 0 min.
5 g Yeast Nutrient Other Boil 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.53 22.1  
Mash volume with grains 6.71 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 4.31 g | 17.3 qt) 5.31 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.75 g | 31 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 6.08 24.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 6 24  
Total: 10.84 43.4
Equipment Profile Used: System Default
 
Notes

Brew Day: 02-11-25, Start 8:00 A
Starting Temperatures: Air: 54F, RH: XX%, Grist: 63 F

WATER VOLUME:
Not defined

MASH:
Grain Weight: 14.75 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 148 °F
Grain Temperature: 62 °F
Volume of strike water: 22.13 (Quarts)
Target strikr water tempature: 162.9
Temperature of strike water: 162 °F
Gypsum: 2 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 2 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 11 ml
Actual starting mash temp: 148 °F Avg.
Mash ending temperature: 147.7 °F
Liquor PH: 8.12
Mash Start: 8:19 A
Mash pH (ending): 5.01

LAUTER:
Lauter Target: 5.5 min./gal.

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Yeast Nutrient: 5 g. Fermkaid @10 min.
Finish Boil Vol.: 9 Gal.
Whirlpool Hops added @ 170 F
Hydrometer: 1.061
pH: 5.4

	<br />

BREWING PROCESS TIMES:
MASH TIMES 

Start Time:	8:19 AM<br />
End Time:	9:19 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES 

Start Time:	9:19 AM<br />
End Time:	9:29 AM<br />
Hours:Minutes	0:10<br />
Minutes	10<br />

LAUTER TIMES 

Start Time:	9:29 AM<br />
End Time:	10:18 AM<br />
Hours:Minutes	0:49<br />
Minutes	49<br />

BOIL TIMES 

Start Time:	10:25 AM<br />
End Time:	11:25 AM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

COOLING TO 67-70F TIMES 

Start Time:	11:25 AM<br />
End Time:	12:06 PM<br />
Hours:Minutes	0:41<br />
Minutes	41<br />

KETTLE BOIL OFF, TRUB LOSS % 

Start Kettle Volume (Approx. 200F)	9<br />
End Kettle Volume (Approx. 170F)	7.3<br />
Kettle Loss	1.7<br />
Kettle Loss	6.8<br />
Boil  Period	1.00<br />
Loss in qt./hr.	6.8<br />
%  Reduction	18.89%<br />

BREW DAY TIMES-Start to Finish 

Start Time:	8:00 AM<br />
End Time:	12:44 PM<br />
Hours:Minutes	4:44<br />
Minutes	284<br />
	<br />

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Hydrometer SG: 1.0XX
F: Temp Controller set to 67: 66-67 F, Day 1
02/11/24 Sunday 1 67 °F
02/12/24 Monday 2 Set to °F
02/13/24 Tuesday 3 Set to °F
02/14/24 Wednesday 4 Set to °F
02/15/24 Thursday 5 Set to °F
02/16/24 Friday 6 Set to °F
02/17/24 Saturday 7 Set to °F
02/18/24 Sunday 8 Set to °F
02/19/24 Monday 9 Set to °F
02/20/24 Tuesday 10 Set to °F
02/21/24 Wednesday 11 Set to °F
02/22/24 Thursday 12
02/23/24 Friday 13
02/24/24 Saturday 14
02/25/24 Sunday 15
02/26/24 Monday 16
02/27/24 Tuesday 17
02/28/24 Wednesday 18
02/29/24 Thursday 19
03/01/24 Friday 20
Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

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  • Last Updated: 2025-02-11 20:41 UTC