IPA (updated) - Beer Recipe - Brewer's Friend

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IPA (updated)

214 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 465 gallons (fermentor volume)
Pre Boil Size: 496 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Thursday February 16th 2017
1.065
1.014
6.7%
25.7
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
950 lb American - Pale 2-Row950 lb Pale 2-Row 37 1.8 93%
17 lb German - CaraFoam17 lb CaraFoam 37 1.8 1.7%
55 lb Soft Candi Sugar - Blond55 lb Soft Candi Sugar - Blond 38 5 5.4%
1,022 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
52 oz Magnum52 oz Magnum Hops Pellet 12.7 Boil 75 min 25.67 7.3%
130 oz Citra130 oz Citra Hops Pellet 11 Boil 0 min 18.3%
130 oz Galaxy130 oz Galaxy Hops Pellet 14.25 Boil 0 min 18.3%
200 oz Citra200 oz Citra Hops Pellet 11 Dry Hop 5 days 28.1%
200 oz Galaxy200 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 28.1%
712 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz whirlfloc/Super Moss Fining Boil 15 min.
15 oz Zinc Other Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 27993 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
242 gal Infusion -- 150 °F 60 min
378 gal Sparge -- 171 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 478.58 gal (1914.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 466.58 gal (1866.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 319.11 gal (1276.44 qt) 241.75 967  
Strike water volume at mash thickness of 1 qt/lb 241.75 967  
Mash volume with grains 319.11 1276.4  
Grain absorption losses -120.88 -483.5  
Remaining sparge water volume (equipment estimates 353.45 g | 1413.8 qt) 370.87 1483.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 4.5 18  
Pre boil volume (equipment estimates 478.58 g | 1914.3 qt) 496 1984  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -11.7 -46.8  
Post boil Volume 465 1860  
Going into fermentor 465 1860  
Total: 612.62 2450.5
Equipment Profile Used: System Default
 
Notes

78% Brewhouse efficiency is a guess. Mare Island should have a better idea.
In regards to mash water volume, while many people go with 1.5 qts/lb of malt, we have always had success with a lower rate of 1 qt/lb. This may need to be adjusted.
We have targeted a pre-boil volume of 16 bbls, but if evaporation is greater than this, let me know and we can adjust.
Supermoss/Whirlfloc have different usage rates. add at at rate that has been successful for Mare Island.
We use Zinc (a yeast nutrient) at a rate of 1 gram/bbl. I would recommend doing the same. But many brewers do not use any. Also, many other brewers use a comprehensive "yeast nutrient" which contains more than zinc. We have not had success with this product and have heard of off flavor production as a result of it's use.
Ferment at 66 degrees Fahrenheit. Ferment until final gravity doesn't change for at least 3 days in a row.
-Perform diacetyl test (notes to follow) daily and once there is no diacetyl detected...
-Proceed to dry hop.
-We dry hop warm (fermentation temperature), and after fermentation is complete.
-After dry hopping is complete (desired hop aroma is apparent), we drop the temperature of the tank to 35 degrees Fahrenheit.
Hops can be substituted based on availability, though please consult with us before making substitution, as some varieties will not be appropriate to style.
Hop quantity is based on Alpha acid indicated and a pre-boil volume of 16 bbls.

*Treat water as Mare Island does.

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  • Last Updated: 2017-02-17 20:13 UTC