The Wetness - Beer Recipe - Brewer's Friend

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The Wetness

204 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Woodsman Brewing
Rating:
5.00 (1 Review)

Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday August 19th 2015
1.062
1.013
6.5%
77.5
9.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 92.3%
0.40 lb American - Caramel / Crystal 60L0.4 lb Caramel / Crystal 60L 34 60 6.2%
0.10 lb American - Caramel / Crystal 20L0.1 lb Caramel / Crystal 20L 35 20 1.5%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 14.2 First Wort 0 min 34.37 20%
0.50 oz Citra0.5 oz Citra Hops Pellet 14.5 Boil 15 min 28.76 20%
0.50 oz Chinook0.5 oz Chinook Hops Fresh 14.2 Boil 6 min 12.11 20%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 14.5 Boil 1 min 2.27 20%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 14.5 Dry Hop 5 days 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
1.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
59 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 72 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered Water from Fridge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.75 qt Temperature -- 152 °F 75 min
2 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.14 g | 20.6 qt) 4.56 18.3  
Mash volume with grains (equipment estimates 5.66 g | 22.6 qt) 5.08 20.3  
Grain absorption losses -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.56 18.3
Equipment Profile Used: System Default
 
Notes

Primary Temp set to 60 degrees for the first 6 days and then set temp to 65 degrees to finish fermentation.

1st Batch brewed on August 15th 2015 finished at FG 1.009 for a 7%ABV which is 4 points lower then recipe estimate.

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  • Last Updated: 2016-05-24 19:14 UTC