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NE Dank IPA

202 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Tim R/Bob R
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday October 22nd 2016
1.061
1.015
6.1%
111.3
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb American - Pale 2-Row22 lb Pale 2-Row 37 1.8 81%
4.25 lb Flaked Oats4.25 lb Flaked Oats 33 2.2 15.7%
0.40 oz German - Carafa III0.4 oz Carafa III - (late boil kettle addition) 32 535 0.1%
14 oz German - Acidulated Malt14 oz Acidulated Malt - (late boil kettle addition) 27 3.4 3.2%
27.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 30 min 9.9 2.4%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 8.79 4.9%
1 oz Equinox1 oz Equinox Hops Pellet 14 Boil 15 min 11.19 4.9%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 5 min 7.06 9.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 5 min 5.52 9.8%
1 oz Equinox1 oz Equinox Hops Pellet 14 Boil 5 min 4.5 4.9%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Whirlpool at 200 °F 40 min 11.2 9.8%
5 oz Citra5 oz Citra Hops Pellet 11 Whirlpool at 200 °F 40 min 35.82 24.4%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool at 200 °F 40 min 8.14 4.9%
1 oz Equinox1 oz Equinox Hops Pellet 14 Whirlpool 40 min 9.12 4.9%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 4.9%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 5 days 9.8%
1 oz Equinox1 oz Equinox Hops Pellet 14 Dry Hop 5 days 4.9%
20.50 oz / $ 0.00
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 815 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Portsmouth, VA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 0 74 22 47 97
Added 10 g of Gypsum to mash
ADDED 12 g of Calcium Chloride to mash
Target pH 5.32
Ca+2 = 98.5
Mg+2 = 0.0
Na+ = 74.0
Cl- = 104.2
SO4-2 = 126.2
Alkalinity = 13.1
RA = -57.1
SO42-/Cl- ratio: 1.2 Balanced
Total lactic acid as equivalent acidulated malt in grist: 3.2 %
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.62 gal (54.48 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.62 gal (6.48 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.82 35.3  
Mash volume with grains 11 44  
Grain absorption losses -3.39 -13.6  
Remaining sparge water volume (equipment estimates 8.44 g | 33.8 qt) 7.82 31.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.62 g | 54.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.28 -1.1  
Post boil Volume 11.84 47.4  
Hops absorption losses (whirlpool, hop stand) -0.34 -1.4  
Going into fermentor 11.5 46  
Total: 16.64 66.6
Equipment Profile Used: System Default
 
Notes

Burlington ale yeast wlp095, 2.5 l starter(start at 67, finish at 70)
carafe III and acidulated malt are steeped in the boil
kegged with 1 oz whole citra hops

2nd Place - Pale Ale, scored 37 in St. Louis Holiday Homebrew Competition 2016

*1st Place - Pale Ale, score 37 in CASK



Award Winning Recipe
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  • Last Updated: 2017-02-16 04:23 UTC