New Belgium Ranger IPA - Beer Recipe - Brewer's Friend

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New Belgium Ranger IPA

211 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Todd
Rating:
2.00 (1 Review)

Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday April 18th 2016
1.064
1.013
6.7%
68.3
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 80%
2 lb Cane Sugar2 lb Cane Sugar 46 0 16%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 43.1 14.3%
3 oz Simcoe3 oz Simcoe Hops Pellet 12.7 Boil 5 min 25.18 42.9%
3 oz Cascade3 oz Cascade Hops Pellet 7 Dry Hop 7 days 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc tablet Fining Boil 10 min.
1 tbsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal slow recirculation Fly Sparge -- 148 °F 90 min
6 gal batch sparge Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume (equipment estimates 6.85 g | 27.4 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.91 39.7
Equipment Profile Used: System Default
 
Notes

Add a Campden Tablet to 10 gallons water to remove chlorine/chloramine (as required).

Water treated with brewing salts to: Ca=50, Mg=5, Na=10, Cl=50, S04=150

1.5 qt/lb mash thickness. Single infusion mash at 150F for 90 mins Mashout to 168F.

60-90 min fly sparge with ~6 pH water. Collect 9 gallons in the boil kettle.

Boil for 60 to 90 minutes. Lid on at flameout with 0 minute hops start the whirlpool for 30 minutes then start chilling immediately.

Cool wort to 60F and aerate well. Ferment at 60-62F for 7 days then room temp until complete.

Rack to keg in the keezser , chill at near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

Package as you would normally. I keg and carbonate on the low side to minimize carbonic bite and let the hop/malt flavor come through.

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  • Last Updated: 2016-05-22 19:08 UTC