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A Breakside IPA

180 calories 16.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 29.33 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday April 27th 2017
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1.059
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6.1%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.97 kg Gladfield - American Ale Malt3.97 kg American Ale Malt 37.3 2.54 78.7%
510 g New Zealand - Light Crystal Malt510 g Light Crystal Malt 35.4 31.98 10.1%
340 g Munich - Light 10L340 g Munich - Light 10L 33 10 6.7%
227 g Corn Sugar - Dextrose227 g Corn Sugar - Dextrose 42 0.5 4.5%
5,047 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 22.31 2.1%
100 g Centennial100 g Centennial Hops Pellet 10 Whirlpool at 100 °C 10 min 21.58 20.6%
25 g Citra25 g Citra Hops Pellet 11 Whirlpool at 100 °C 10 min 5.93 5.2%
75 g Chinook75 g Chinook Hops Pellet 13 Whirlpool at 80 °C 10 min 15.4 15.5%
75 g Citra75 g Citra Hops Pellet 11 Whirlpool at 80 °C 10 min 13.03 15.5%
100 g Chinook100 g Chinook Hops Pellet 13 Dry Hop 3 days 20.6%
100 g Citra100 g Citra Hops Pellet 11 Dry Hop 3 days 20.6%
485 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Melbourne
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.9 L Temperature -- 67 °C 60 min
40.9 L Infusion -- 74 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.7 L) 34.9
Mash volume with grains (equipment estimates 34.9 L) 38.1
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.1 L) 29.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20.4
Hops absorption losses (whirlpool, hop stand) -1.4
Volume into fermentor 19
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.

22-litre mash

Ferment 20c up tp 28c

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  • Last Updated: 2025-08-22 05:22 UTC