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Vista Ridge IPA (my homegrown hops)

198 calories 20 carbs
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Ellsworth
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday January 28th 2015
1.060
1.014
6.02%
303.79
7.11
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 65.3%
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 16.3%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.1%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 6.1%
0.5 lb Dry Malt Extract - Extra Light0.5 lb Dry Malt Extract - Extra Light 42 2.5 4.1%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
12.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
8 oz Cascade8 oz Cascade Hops Leaf/Whole 7 Boil 60 min 180.48 42.1%
6 oz Cascade6 oz Cascade Hops Leaf/Whole 7 Boil 30 min 104.03 31.6%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 10 min 16.36 10.5%
3 oz Cascade3 oz Cascade Hops Leaf/Whole 7 Boil 1 min 2.92 15.8%
 
Mash Guidelines
Amount Description Type Temp Time
1.5 gal Infusion 122 °F 15 min
3 gal Infusion 152 °F 60 min
1.5 gal Infusion 170 °F 10 min
2.5 gal Sparge 175 °F --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
8.5 gal. of total water used = 7 gal. boil

approx 6 gallons went into fermentor (after hop saturation and boil evaporation)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Target batch size 5.5 22  
Grain absorption losses (steep / mash) -1.47 -5.9  
Boil water added to kettle 6.96 27.8  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Starting boil volume 7 28  
Boil off losses -1.88 -7.5  
Hops absorption losses -0.71 -2.9  
Top off amount 1.09 4.4  
WARNING: Kettle losses >2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle dead space, 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: 9.52 38.1
 
Notes

-- 1 tsp gypsum in mash water
-- added DME 75 min. of boil
-- 1/2 tsp IRISH MOSS last 20 min. of boil
-- 1/4 tsp YEAST nutrient 10 min. of boil
-- oxygenated then pitched yeast @ 65 deg
-- used 1500ml strter w/Shts HUMA LUMA Yeast
___________
Day 1
-- 1st fermentor (10 days) @ 68 degrees
Day 11
-- 2nd fermentor (8 days) @ 68 degrees

  (w/ 2 OZ CENTENNIAL - DRY HOPPED)<br />

Day 19
-- cold crashed (9 days) @ 36 degrees with

  dry-hops<br />

Day 28
-- primed and bottled w/ 3/4 cup sugar w/

  16oz of water
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  • Last Updated: 2015-01-28 00:09 UTC