Tasmanian IPA (Extract) - Beer Recipe - Brewer's Friend

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Tasmanian IPA (Extract)

219 calories 23 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Frosty Weasel Brewing
Rating:
4.00 (1 Review)

Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday September 29th 2014
1.066
1.017
6.4%
71.0
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Extra Light6 lb Dry Malt Extract - Extra Light 42 2.5 63.2%
1 lb Cane Sugar1 lb Cane Sugar 46 0 10.5%
7 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 10.5%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 5.3%
0.50 lb American - Munich - 60L0.5 lb Munich - 60L 33 60 5.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Orbit2 oz Orbit Hops Pellet 4.7 Boil 60 min 17.24 22.2%
2 oz Wai-ita2 oz Wai-ita Hops Pellet 3.4 Boil 60 min 12.47 22.2%
1 oz Pacific Jade1 oz Pacific Jade Hops Pellet 14.4 Boil 30 min 20.29 11.1%
1 oz Waimea1 oz Waimea Hops Pellet 14.9 Boil 30 min 21 11.1%
3 oz Summer3 oz Summer Hops Pellet 6 Dry Hop 7 days 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.5 g | 26 qt) 2.27 9.1  
Mash volume with grains (equipment estimates 6.5 g | 26 qt) 2.47 9.9  
Grain absorption losses (steeping) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.54 2.2  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.27 9.1
Equipment Profile Used: System Default
 
Notes

Steep grains in 1 gallon of water at 155ºF for 30 minutes. Rinse grains and remove.

Add 1.5 gallons of water plus the liquid and dry malt extracts and bring to a boil.

While boiling, add the hops per the hopping schedule.

Add Irish moss after 45 minutes of boiling.

Cool the wort to 75ºF. Add enough cold water to cooled wort in primary fermenter to make five gallons.

Add liquid yeast and shake vigorously to aerate.

Ferment in primary for 5 days, then move to secondary for 8 days. Dry hop by adding 3 oz. Summer hops to secondary for 7 days.

Prime, bottle and condition in bottle for at least two weeks.

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  • Last Updated: 2017-01-14 17:14 UTC