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Hops From Hell IPL

245 calories 24.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SGS
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Tuesday May 2nd 2017
1.074
1.017
7.5%
86.8
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 82.8%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 10.3%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 3.4%
0.50 lb German - Wheat Malt0.5 lb Wheat Malt 37 2 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Leaf/Whole 15 Boil 60 min 36.49 8.1%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 10 Boil 30 min 37.4 16.2%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10 Boil 5 min 12.93 21.6%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Boil 0 min 21.6%
1.50 oz Citra1.5 oz Citra Hops Leaf/Whole 11 Dry Hop 7 days 16.2%
1.50 oz Centennial1.5 oz Centennial Hops Leaf/Whole 10 Dry Hop 7 days 16.2%
9.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each servomices Other Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg      
 
Target Water Profile
Balanced Profile
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
7.5 gal Temperature -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.8 g | 35.2 qt) 8.56 34.3  
Mash volume with grains (equipment estimates 9.96 g | 39.8 qt) 9.72 38.9  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Chill down to 50F and pitch yeast.

Ferment for about 10-14 days until primary fermentation just finishes.

Diacetyl Rest: Raise beer temp to 62-65F for 2-3 days.

Rack to keg or secondary and start cold-aging process. If possible taper temperature down 5-7 degrees per day from Diacetyl rest to 35F. Cold age at 35F for 5-6 weeks. Add dry hops for last 10 days.

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  • Last Updated: 2019-04-08 19:26 UTC