Tear of the Wolf IPA - Beer Recipe - Brewer's Friend

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Tear of the Wolf IPA

184 calories 16.9 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Constant Brewing
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday March 21st 2016
1.056
1.011
5.9%
52.8
5.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Dry Malt Extract - Extra Light3.3 lb Dry Malt Extract - Extra Light 42 2.5 38.4%
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 38.4%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 11.6%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.8%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 5.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 32.78 25%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 30 min 10.67 12.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 6.89 12.5%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 4 min 2.49 25%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 25%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 2 11 12 18 0
Filtered through Samsung fridge
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.33 g | 25.3 qt) 2.21 8.9  
Mash volume with grains (equipment estimates 6.33 g | 25.3 qt) 2.37 9.5  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.54 2.1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, 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: 2.21 8.9
Equipment Profile Used: System Default
 
Notes

Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The Fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon of water to 160 degrees then turn off heat. Let steep as it cools. Once wort moved to fermentor, pour orange peels and fruit into the wort in fermentor.

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  • Last Updated: 2019-01-27 22:57 UTC