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Lagunitas IPA clone - #11

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Efficiency: 65% (brew house)
Source: Norman
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday February 24th 2013
1.060
1.015
5.9%
67.3
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.10 kg German - Pale Ale5.1 kg Pale Ale 39 2.3 94.6%
120 g United Kingdom - Cara Malt120 g Cara Malt 35 17.5 2.2%
80 g American - Caramel / Crystal 80L80 g Caramel / Crystal 80L 33 80 1.5%
91 g United Kingdom - Amber91 g Amber 32 27 1.7%
5,391 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Centennial21 g Centennial Hops Leaf/Whole 10 Boil 60 min 25.68 11.7%
35 g Cascade35 g Cascade Hops Pellet 6.5 Boil 30 min 23.52 19.4%
35 g Fuggles35 g Fuggles Hops Pellet 5 Boil 30 min 18.09 19.4%
89 g Cascade89 g Cascade Hops Pellet 6.5 Boil 0 min 49.4%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Protafloc Fining Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bryggsocker      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.7
Mash volume with grains 23.2
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 12.2 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 19
Going into fermentor 19
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Procedure:
16L at 68 for 60 min mash
No rest, sparge 16L at 76 until you have volume for 60 min boil.

Boil 60 mins following hop schedule
Let sit for 15 minutes BEFORE cooling.
Cool to 21, pitch and ferment at 21

Fermentation:
Primary: 7 days @ 22° F
Secondary: 14 days @ 22° F
Age: 21 days @ 22° F

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  • Last Updated: 2013-03-03 11:23 UTC