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East Coast IPA 1 (BRY-97)

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.05 liters
Post Boil Size: 20.25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: JORDI
Rating:
5.00 (1 Review)

Hop Utilization: 99%
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday March 5th 2025
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg Weyermann - Pilsner5.5 kg Pilsner 36 2.51 100%
5.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 6.3 Boil 40 min 11.22 8.6%
10 g Citra10 g Citra Hops Pellet 14.9 Boil 10 min 7.31 5.7%
30 g Citra30 g Citra Hops Pellet 14.9 Whirlpool 20 min 11.18 17.1%
20 g Cascade20 g Cascade Hops Pellet 6.3 Dry Hop 3 days 11.4%
80 g Citra80 g Citra Hops Pellet 14.9 Dry Hop 3 days 45.7%
20 g Cascade20 g Cascade Hops Pellet 6.3 Whirlpool 0 min 3.15 11.4%
175 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
9 g gypsum (calcium sulfate) Water Agt Mash 0 min.
2 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
2 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
1 ml Phosphoric acid Water Agt Mash 0 min.
1 g Irish Moss Fining Mash 15 min.
5 g Yeast Nutrient Other Mash 0 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
AQUAREL
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 64 °C 64 °C 60 min
12 L Sparge 76 °C 76 °C 30 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 12.4 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 26.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 20
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

West Coast IPA Fermentation Schedule
March 9 (Brew Day) → Pitch yeast at 18°C

March 10-13 (Days 1-4) → Active fermentation

March 14 (Day 5, Before Leaving) → Set temp to 21°C

March 15-19 (Days 6-10, While You’re Away) → Fermentation finishes, yeast cleans up.

March 20 → Single large dry hop (~100% of total hops).

March 22 (Day 13) → Cold crash to 2-4°C

March 23-24 (Days 14-15) → Keg

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  • Last Updated: 2025-08-12 08:20 UTC