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Squeaky Frog WCIPA

209 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 5.98 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 209 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Thursday September 18th 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 76.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 7.7%
0.75 lb Weyermann - Carafoam0.75 lb Carafoam 34.5 2.2 5.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 3.8%
0.50 lb Munich0.5 lb Munich 37 6 3.8%
0.30 lb Weyermann - Acidulated0.3 lb Acidulated 27 3.4 2.3%
13.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Centennial1 oz Centennial Hops Pellet 8.4 Boil at 212 °F 20 min 16.99 6.7%
1 oz Yakima Valley Hops - Centennial1 oz Centennial Hops Pellet 8.4 Boil at 212 °F 10 min 10.17 6.7%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Pellet 11.5 Boil 10 min 13.93 6.7%
1 oz Yakima Valley Hops - Centennial1 oz Centennial Hops Pellet 8.4 Whirlpool at 160 °F 15 min 6.7%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Pellet 11.5 Whirlpool at 160 °F 15 min 1.57 6.7%
4 oz Yakima Valley Hops - Citra4 oz Citra Hops Pellet 13.1 Whirlpool at 160 °F 15 min 26.7%
5 oz Yakima Valley Hops - Citra5 oz Citra Hops Pellet 13.1 Dry Hop at 70 °F 5 days 33.3%
1 oz Yakima Valley Hops - Mosaic1 oz Mosaic Hops Pellet 11.5 Dry Hop at 70 °F 5 days 6.7%
15 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Amylase Enzyme Other Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
3 g Oxblox 3D Other 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.
1 ml ALDC Water Agt Primary 0 min.
1 g Ascorbic Acid Water Agt Kegging 0 min.
 
Yeast
CellarScience - Voss
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 6.9 13.9 55 165 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.8 qt Strike 146 °F 146 °F 30 min
Temperature 152 °F 152 °F 20 min
7.7 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 2.2 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.2 qt/lb 6.63 26.5  
Mash volume with grains 7.59 30.4  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 2.14 8.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
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: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Pitch at or below 90 F

Fermentation should take 7 days at 70 F or 3 days at 90 F.

Add ALDC enzyme with dry hops to minimize hop creep and production of diacetyl.

Add dry hops after racking off yeast to keep aromatic compounds from binding to yeast cell walls.

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  • Last Updated: 2025-12-07 02:19 UTC