Red X IPA -V1

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Stone Pataskala Attempt 1
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)

Created: Wednesday April 6th 2016

Original Gravity:

1.076

Final Gravity:

1.018

ABV (standard):

7.6%

IBU (tinseth):

92.7

SRM (morey):

16.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
29 lb	German - Red X29 lb Red X		36	12	100%
29 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Columbus3 oz Columbus Hops	Pellet	13.2	Boil	60 min	58.82	10.3%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	8.6	Boil	3 min	1.59	3.4%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	3 min	1.29	3.4%
1 oz	Mosaic1 oz Mosaic Hops	Pellet	12.5	Boil	3 min	2.31	3.4%
3 oz	Amarillo3 oz Amarillo Hops	Pellet	8.6	Whirlpool at 175 °F	45 min	8.78	10.3%
3 oz	Cascade3 oz Cascade Hops	Pellet	7	Whirlpool at 175 °F	45 min	7.15	10.3%
3 oz	Mosaic3 oz Mosaic Hops	Pellet	12.5	Whirlpool at 175 °F	45 min	12.77	10.3%
4 oz	Amarillo4 oz Amarillo Hops	Pellet	8.6	Dry Hop	5 days		13.8%
6 oz	Cascade6 oz Cascade Hops	Pellet	7	Dry Hop	5 days		20.7%
4 oz	Mosaic4 oz Mosaic Hops	Pellet	12.5	Dry Hop	5 days		13.8%
29 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Columbus (Pellet)	58.82	10.3%
8 oz	Amarillo (Pellet)	10.37	27.5%
10 oz	Cascade (Pellet)	8.44	34.4%
8 oz	Mosaic (Pellet)	15.08	27.5%
29 oz / $ 0.00

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 767 B cells required

WLP 007

Amount:	1 Each	Cost:
Attenuation (avg):	0%	Flocculation:
Optimum Temp:	0 - 0 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 767 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^-
110	16	18	50	230	77
Leave gypsum out of mash to raise pH. Add pickling lime or baking soda to raise ph to 5.2-5.3 as necessary. Add gypsum back to raise sulfate levels in sparge or in boil kettle.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal	Protein Rest	Temperature	--	125 °F	30 min
11 gal	Amylase Rest	Temperature	--	150 °F	40 min
11 gal	Mashout and Sparge	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.52 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
WARNING: Boil kettle capacity (12 gal \| 48 qt) exceeded. Volume required: 13.06 gal (52.25 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.06 gal (4.25 qt) sparge/top-off.
WARNING: Mash tun capacity exceeded. Volume required: 13.34 gal (53.36 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.34 gal (5.36 qt) sparge/top-off.	11.02	44.1
Strike water volume at mash thickness of 1.52 qt/lb	11.02	44.1
Mash volume with grains	13.34	53.4
Grain absorption losses	-3.63	-14.5
Remaining sparge water volume (equipment estimates 5.92 g \| 23.7 qt)	5.36	21.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 13.06 g \| 52.3 qt)	12.5	50
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.23	-0.9
Post boil Volume	11.34	45.4
Hops absorption losses (whirlpool, hop stand)	-0.34	-1.4
Going into fermentor	11	44
Total:	16.38	65.5
Equipment Profile Used:	System Default

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Last Updated: 2016-11-07 19:27 UTC

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Red X IPA -V1