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Cool Down IPA

151 calories 10.2 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: 9 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 58% (brew house)
Source: John Neighbors
Calories: 151 calories (Per 12oz)
Carbs: 10.2 g (Per 12oz)
Created: Friday September 5th 2025
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1.047
1.004
5.6%
71.4
7.4
5.1
17.52
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb Briess - Brewers Malt 2-Row11.5 lb Brewers Malt 2-Row $ 0.98 / lb
$ 11.27 		37 1.8 86.8%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 7.5%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt $ 1.99 / lb
$ 1.49 		34.5 1.5 5.7%
13.25 lbs / $ 12.76
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Artisan - Centennial0.75 oz Centennial Hops $ 14.99 / lb
$ 0.70 		Pellet 9.2 Boil 60 min 26.55 9.1%
0.75 oz Artisan - Centennial0.75 oz Centennial Hops $ 14.99 / lb
$ 0.70 		Pellet 9.2 Boil 45 min 23.17 9.1%
0.75 oz Cashmere, US0.75 oz Cashmere, US Hops $ 19.49 / lb
$ 0.91 		Pellet 7.6 Boil 30 min 12.17 9.1%
2 oz Cashmere, US2 oz Cashmere, US Hops $ 19.49 / lb
$ 2.44 		Pellet 7.6 Whirlpool 0 min 9.49 24.2%
2 oz Ahtanum2 oz Ahtanum Hops Pellet 5.8 Dry Hop 5 days 24.2%
2 oz Citra2 oz Citra Hops Pellet 13 Dry Hop 5 days 24.2%
8.25 oz / $ 4.76
 
Other Ingredients
Amount Name Cost Type Use Time
10.83 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
91%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 93 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-
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 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 5.94 23.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 9 36  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.93 g | 27.7 qt) 6 24  
Total: 10.91 43.6
Equipment Profile Used: System Default
 
Notes

Brew Day: 9-6-25, Start 8:30 A
Starting Temperatures: Air: 70 F, RH: XX%, Grist: XX F


MASH:
Grain Weight: 13.25 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 151 °F
Grain Temperature: 80 °F
Volume of strike water: 19.88 (Quarts)
Temperature of strike water: 160.5 °F

MASH ADDITIONS
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 10ml
Mash pH: 5.52
Actual mash temp: 151F Avg.
Liquor PH: 7.6

LAUTER:
1st runnings: pH: 5.21
Last runnings pH: 5.59

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
Starting Gravity: 1.047

BREWING PROCESS TIMES:
MASH TIMES 

Start Time:	8:30 AM<br />
End Time:	9:30 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES 

Start Time:	9:30 AM<br />
End Time:	9:45 AM<br />
Hours:Minutes	0:15<br />
Minutes	15<br />

LAUTER TIMES 

Start Time:	9:45 AM<br />
End Time:	11:46 AM<br />
Hours:Minutes	2:01<br />
Minutes	121<br />

BOIL TIMES 

Start Time:	10:46 PM<br />
End Time:	11:46 PM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

KETTLE BOIL OFF, TRUB LOSS % 

Start Kettle Volume (Approx. 200F)	9<br />
End Kettle Volume (Approx. 170F)	7.2<br />
Kettle Loss	1.8<br />
Kettle Loss	7.2<br />
Boil  Period	1.00<br />
Loss in qt./hr.	7.2<br />
%  Reduction	20.00%<br />

BREW DAY TIMES-Start to Finish 

Start Time:	8:00 AM<br />
End Time:	1:45 PM<br />
Hours:Minutes	5:45<br />
Minutes	345<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:
Cool Down IPA
Date Day Day # Action
09/06/25 Saturday 1 Set to 67 °F, Actual °F,
09/07/25 Sunday 2 Set to °F, Actual °F,
09/08/25 Monday 3 Set to °F, Actual °F,
09/09/25 Tuesday 4 Set to °F, Actual °F,
09/10/25 Wednesday 5 Set to °F, Actual °F,
09/11/25 Thursday 6 Set to °F, Actual °F,
09/12/25 Friday 7 Set to °F, Actual °F,
09/13/25 Saturday 8 Set to °F, Actual °F,
09/14/25 Sunday 9 Set to °F, Actual °F,
09/15/25 Monday 10 Set to °F, Actual °F,
09/16/25 Tuesday 11 Set to °F, Actual °F,
09/17/25 Wednesday 12 Set to °F, Actual °F, 

	<br />


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: 2025-09-20 17:51 UTC