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West Coast IPA (Calypso,/Topaz)

226 calories 23.3 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created Monday March 16th 2015
1.068
1.017
6.7%
67.5
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Belgian - Pilsner2.5 lb Pilsner 37 1.6 15.2%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond 38 5 6.1%
0.60 lb American - Caramel / Crystal 20L0.6 lb Caramel / Crystal 20L 35 20 3.7%
10.80 lb German - Munich Light10.8 lb Munich Light 37 6 65.9%
0.50 lb Belgian - Wheat0.5 lb Wheat 38 1.8 3%
0.80 lb American - Vienna0.8 lb Vienna 35 4 4.9%
0.20 lb German - Acidulated Malt0.2 lb Acidulated Malt 27 3.4 1.2%
16.40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Chinook0.7 oz Chinook Hops Leaf/Whole 13 Boil 45 min 21.74 4.5%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 21.67 6.4%
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 12.5 Boil 8 min 21.55 12.7%
2 oz Ahtanum2 oz Ahtanum Hops Pellet 4.6 Boil 1 min 1.14 12.7%
2 oz Ahtanum2 oz Ahtanum Hops Pellet 4.6 Boil 0 min 12.7%
8 oz El Dorado8 oz El Dorado Hops Leaf/Whole 15.7 Hopback at 185 °F 0 min 1.45 51%
15.70 oz / 0.00
 
Yeast
White Labs - German Ale/ K├Âlsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 510 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 26 19 137 155 5
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.12 20.5  
Mash volume with grains 6.35 25.4  
Grain absorption losses -1.93 -7.7  
Remaining sparge water volume (equipment estimates 5.56 g | 22.2 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume 6.8 27.2  
Hops absorption losses (hopback) -0.3 -1.2  
Going into fermentor 6.5 26  
Total: 10.59 42.4
Equipment Profile Used: System Default
 
Notes

Added a hopback towards the end on the fly to get rid of some extra hops. Will decide on the dry hopping schedule after primary is complete. Color is a little darker than I wanted. I would remove the Belgian Aromatic and add Vienna or Victory malts and use Crystal 20 instead of 60. Bitterness is spot on after intial taste. I also added swapped out 8.5 of Belgian ale malt with German Munich as a test.

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  • Last Updated: 2015-11-05 17:31 UTC