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Triple IPA

323.11 calories 20.89 g
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Daniel S Langmaid
Calories: (Per )
Carbs: (Per )
Created Friday September 19th 2014
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 88.7%
2.80 lb Corn Sugar - Dextrose2.8 lb Corn Sugar - Dextrose - (late addition) 46 0.5 11.3%
24.8 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Willamette0.5 oz Willamette Hops Pellet 5.2 Boil 90 min 9.1 1.8%
2 oz Magnum2 oz Magnum Hops Leaf/Whole 15.5 Boil 60 min 92.2 7.1%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10.5 Boil 30 min 48 7.1%
2 oz Willamette2 oz Willamette Hops Pellet 5.2 Boil 20 min 20.61 7.1%
2 oz Citra2 oz Citra Hops Pellet 14.2 Boil 10 min 33.69 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 9 Boil 5 min 11.74 7.1%
2 oz Citra2 oz Citra Hops Pellet 14.2 Boil 0 min 7.1%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.5 Boil 0 min 7.1%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.3 Boil 0 min 7.1%
2 oz Centennial2 oz Centennial Hops Pellet 9 Dry Hop 7 days 7.1%
4 oz Citra4 oz Citra Hops Pellet 14.2 Dry Hop 7 days 14.3%
2 oz Mosaic2 oz Mosaic Hops Pellet 11.5 Dry Hop 7 days 7.1%
2.50 oz Centennial2.5 oz Centennial Hops Pellet 9 Dry Hop 0 days 8.9%
1 oz Citra1 oz Citra Hops Pellet 14.2 Dry Hop 0 days 3.6%
1.75 lbs / 0.00
Mash Guidelines
Amount Description Type Temp Time
25 qt Infusion 147 °F 75 min
25 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 each whirfloc Other Boil 10 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each clarity-ferm Other Primary 0 min.
White Labs - California Ale Yeast WLP001
1 Each
Attenuation (custom):
Optimum Temp:
68 - 73 °F
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 669 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Bru'n Water Yellow Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 6 46 92 31
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 11.66 46.6  
Strike water volume at mash thickness of 1.2 qt/lb 6.6 26.4  
Remaining sparge water volume 5.06 20.2  
Grain absorption losses -2.75 -11  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.66 34.6  
Volume increase from sugar/extract (late additions) 0.21 0.8  
Boil off losses -2.25 -9  
Hops absorption losses -0.62 -2.5  
Amount going into fermentor 6 24  
Total: 11.66 46.6

Brewed 9/28/14. I accidentally under struck (153F instead of 163F) the water and had to top up with a gallon of boiling water (strike was 29 quarts then). Hit 147F which is a bit low but decided to leave it at that. I added more salts to adjust. I only recirculated about a half gallon because I didn't want to cool it too much. The pH ended up being 5.2. Not sure why as it was predicted to be 5.6 but that is an acceptable range. I decided to add a half ounce of hops at 90min to help prevent boil over. I ended up collecting about 9.75 - 10gal of wort. Pre-boil gravity was 1.064 which put the kettle efficiency at 79%. At about 20min left in the boil I cranked it up because I was worried there was too much wort still. Probably should not have done that as I ended up a bit short. I ended up with about 5.2 to 5.3 gallons in the fermenter. I topped off with prolly about a quart of water which in retrospect I didn't need to do as I am going to add corn sugar but oh well. OG was similar to what I predicted although I wanted to maybe get a bit better efficiency. Pitch was about 68F but I plan on fermenting it a bit lower. 9/29 I iced the brew down a bit last night and it was sitting at 65F in the morning. I also dosed it again with about a minute of oxygen. By evening it had risen up to about 67F so I cooled it down again to about 65F. 9/30 morining it had heated up to about 67F so I cooled it back down to about 63F. I iced it periodically throughout the day and by evening it was up to 67F so I cooled it down to about 65F. 10/1 by morning the beer was sitting at about 65F. I added the corn sugar mid day and it kicked the volume up to about 6gal. I put in a bit more % wise then I wanted to because of the dilution factor. By evening it had heated up to about 68F so I cooled it back down to about 65F. 10/2 the temp had risen up to about 67F by the morning. I am planning on just letting it rise up slowly. Fermentation on this beer hasn't been as vigorous as I expected. Maybe because I pitched so much yeast. 10/3 I have kept the fermentation temps below 70F and mostly hovering around 68F. 10/5 took the beer outta the swamp bath. Last couple of days it was hovering more around 70F. The ferm has slowed down but still going. 10/6 the brew is still fermenting but it has slowed a bit (not much yeast has settled out yet though), sitting at about 76F. 10/9 ferm is pretty much done, there is still a little bit of foamy krausen on the top though. 10/10 fermentation seems to have quelled. Took a gravity reading on 10/13 which makes it way drier than I expected. Guess maybe the low mash and corn sugar dried it out a bit and made it ferment more. Tasted the sample and it was quite alcoholic and possibly a bit cidery. 10/20 dry hopped. 10/24 I biofined the brew with 2 tbls. 10/26 cold crashed. Kegged on 10/28. 11/19 decided to dry hop it more with 3.5oz in the keg because hops are fading. Beer was initially very boozy and dry but after a couple weeks in the keezer it blended together really nicely and is malty and a bit hoppy. Most dynamic change flavor wise I have ever seen in a beer.

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  • Last Updated: 2014-12-01 05:40 UTC