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Sumpin Different

245 calories 23 carbs
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mitch
Calories: 245 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday January 18th 2013
1.074
1.015
7.78%
33.65
5.05
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 51%
6 lb Belgian - Wheat6 lb Wheat 38 1.8 38.2%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 1.2%
1.5 lb Torrified Wheat1.5 lb Torrified Wheat 36 2 9.6%
15.69 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Nugget0.5 oz Nugget Hops Leaf/Whole 14 Boil 90 min 20.94 7.1%
0.25 oz Willamette0.25 oz Willamette Hops Leaf/Whole 5 Boil 45 min 3.21 3.6%
1 oz Santiam1 oz Santiam Hops Leaf/Whole 5.6 Boil 15 min 7.77 14.3%
0.25 oz Willamette0.25 oz Willamette Hops Leaf/Whole 5 Boil 15 min 1.73 3.6%
5 oz Centennial5 oz Centennial Hops Leaf/Whole 10 Dry Hop 0 days 71.4%
 
Mash Guidelines
Amount Description Type Temp Time
12 qt Infusion 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Federal Way, WA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 0 7 4 7 61
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.29 37.1  
Strike water volume at mash thickness of 1.33 qt/lb 5.22 20.9  
Remaining sparge water volume 4.07 16.3  
Grain absorption losses -1.96 -7.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5.5 22  
Total: 9.29 37.1
 
Notes

Pick American hops that smell for dry hop.
Pitch at 62F, raise to 68 after 36', then raise to 70F after another 36'.

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  • Last Updated: 2015-12-23 19:52 UTC