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Norman IPA Batch 2

203 calories 22.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg I
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created Wednesday March 1st 2017
1.061
1.017
5.9%
88.3
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 41.5%
5.50 lb United Kingdom - Golden Promise5.5 lb Golden Promise 37 3 41.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.5%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.8%
0.25 lb Flaked Wheat0.25 lb Flaked Wheat 34 2 1.9%
0.25 lb Canadian - Honey Malt0.25 lb Honey Malt 37 25 1.9%
0.25 lb American - Caramel / Crystal 40L0.25 lb Caramel / Crystal 40L 34 40 1.9%
13.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Warrior0.75 oz Warrior Hops Pellet 16 Boil 60 min 43.37 5.9%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 0 min 23.5%
3 oz citra3 oz citra Hops Pellet 11 Whirlpool at 160 °F 0 min 44.94 23.5%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 6 days 23.5%
3 oz Citra3 oz Citra Hops Leaf/Whole 11 Dry Hop 12 days 23.5%
12.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Sparge 154 °F 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this:
100% RO water for both mash and sparge.
Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum
Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum

This should bring you in around 140 Chloride and 80 Sulfate.

This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.16 36.6  
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses -0.25 -1  
Amount going into fermentor 5.5 22  
Total: 9.16 36.6
"Norman IPA Batch 2" American IPA beer recipe by Greg I. All Grain, ABV 5.87%, IBU 88.31, SRM 6.45, Fermentables: (Pale 2-Row, Golden Promise, Flaked Oats, Flaked Barley, Flaked Wheat, Honey Malt, Caramel / Crystal 40L) Hops: (Warrior, Citra, citra)
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  • Last Updated: 2017-03-01 21:20 UTC