Hoptimistic IPA (American IPA) - Beer Recipe - Brewer's Friend

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Hoptimistic IPA (American IPA)

233 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Goodman
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday February 20th 2015
1.071
1.013
7.6%
101.1
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.3%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 6.3%
2 lb American - Caramel / Crystal 40L2 lb Caramel / Crystal 40L 34 40 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 41.82 6.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 10 min 4.08 3.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 12 Boil 10 min 7 3.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 10 min 7.41 3.1%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 1 min 0.49 3.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 12 Boil 1 min 0.83 3.1%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 1 min 0.88 3.1%
2 oz Cascade2 oz Cascade Hops Pellet 7 Whirlpool at 190 °F 30 min 9.12 12.5%
2 oz Chinook2 oz Chinook Hops Pellet 13 Whirlpool at 180 °F 30 min 10.16 12.5%
2 oz Galaxy2 oz Galaxy Hops Pellet 12 Whirlpool at 180 °F 30 min 9.38 12.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 30 min 9.93 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 5 days 6.3%
1 oz Chinook1 oz Chinook Hops Pellet 13 Dry Hop 5 days 6.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 12 Dry Hop 5 days 6.3%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 6.3%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb If Applicable Corn Sugar with 15 minutes left in boil Other Boil 15 min.
1 each Whirfloc Tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Water- Add the following:
Gypsum - 5g
Calcium Chloride - 1.5g
Epsom Salt - 3g

Sparge Water- Add the following:
Gypsum - 4.8g
Calcium Chloride - 1.4g
Epsom Salt - 2.9g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Mash Sparge -- 152 °F 60 min
5.25 gal Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 5.8 23.2  
Mash volume with grains 7.08 28.3  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.15 g | 16.6 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
Going into fermentor 5.75 23  
Total: 10 40
Equipment Profile Used: System Default
 
Notes

Total Water Volume Needed = 10.75 gal
Mash Water = 5.50 gal @ 165 Deg (Strike)
Mash Temp = 153 for 60 minutes
Sparge Water = 5.25 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Mash Water- Add the following:
Gypsum - 5g
Calcium Chloride - 1.5g
Epsom Salt - 3g
Lactic Acid - 1.6ml or 1.936g

Sparge Water- Add the following:
Gypsum - 4.8g
Calcium Chloride - 1.4g
Epsom Salt - 2.9g
Lactic Acid - 1.4 ml or 1.694g

Pre-Boil Volume = 7.75 Gallons
Add 10 drops Fermcap-S before boil
Add Whirlfloc tablets 15 minutes left in boil
If applicable, add Corn Sugar with 15 minutes left on the boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

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  • Last Updated: 2015-06-24 18:36 UTC