Brewer's Friend

Print

Idaho Shocker

214 calories 19.8 g 16 oz
brewer logo
Beer Stats
Method: BIAB
Style: English IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Paul Saulsbury
Calories: 214 calories (Per 16oz)
Carbs: 19.8 g (Per 16oz)
Created: Tuesday December 23rd 2025
1.065
1.013
6.9%
72.1
3.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Briess - Pilsen Malt 2-Row12 lb Pilsen Malt 2-Row 37 1.2 85.7%
2 lb American - Vienna2 lb Vienna 35 4 14.3%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz Warrior0.65 oz Warrior Hops Pellet 16 Boil 60 min 34.25 5.6%
0.50 oz Yakima Chief Hops - Idaho 7 Cryo0.5 oz Idaho 7 Cryo Hops Pellet 24.7 Boil 10 min 14.75 4.3%
0.50 oz Yakima Chief Hops - Idaho 7 Cryo0.5 oz Idaho 7 Cryo Hops Pellet 24.7 Boil 0 min 4.3%
2 oz Centennial2 oz Centennial Hops Pellet 11 Whirlpool at 180 °F 15 min 10.19 17.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 13.9 Whirlpool at 180 °F 15 min 12.87 17.2%
2 oz Centennial2 oz Centennial Hops Pellet 11.1 Dry Hop at 55 °F 3 days 17.2%
2 oz Artisan - Idaho #72 oz Idaho #7 Hops Pellet 4.9 Dry Hop 3 days 17.2%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 13.9 Dry Hop 3 days 17.2%
11.65 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlflock Water Agt Boil 10 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
7.22 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -12 psi       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Hazardville
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 3 0 32 68 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.21 g | 36.8 qt) 8.5 34  
Mash volume with grains (equipment estimates 10.33 g | 41.3 qt) 9.62 38.5  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 5.5 22  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

The Apartment Brewer
7.2% ABV 65 IBU

12 lb Mecca Grade Pelton Pilsner (85.7%)
2 lb Briess Goldpils Vienna Malt (14.3%)

Mash: 60 min at 148 F (64 C)

Water (ppm): Ca: 41, Mg 3, Na 0, Cl 32, SO4 68, HCO3 0
Add to 8 gal (30 L) RO water: 2g CaCl2, 1g Epsom (MgSO4), 3g Gypsum (CaSO4)

60 min boil:
60 min - 0.75 oz (21g) Warrior (14.7% AA) (35 IBU)
10 min - 1 oz (28g) Idaho 7 (12.4% AA) (15 IBU)
0 min - 1 oz (28g) Idaho 7 (12.4% AA) (0 IBU)

15 min whirlpool/hopstand at 180 F (82 C)
2 oz (56g) Centennial (7.0% AA) (4 IBU)
2 oz (56g) Nelson Sauvin (13.1% AA) (7 IBU)

Dry hop for 2-3 days at the end of fermentation at 55 F (13 C) with:
-2 oz (56g) Centennial
-2 oz (56g) Idaho 7
-2 oz (56g) Nelson Sauvin

OG: 1.061

Yeast: Omega OYL-071 Dry Lutra Kveik

Ferment at 80 F (27 C) for 2-5 days. Dry hop once fermentation is winding down. Reduce temperature to 55 F (13 C) if possible and then add dry hops. Allow dry hops to remain in beer for 3 days before packaging.

Last Updated and Sharing
 
91
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2026-02-09 23:41 UTC