#24 Hop To It IPA take 3 - Beer Recipe - Brewer's Friend

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#24 Hop To It IPA take 3

240 calories 21.7 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: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: SBB
Calories: 240 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Sunday May 21st 2017
1.073
1.014
7.7%
69.4
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 84.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7%
4 oz American - Vienna4 oz Vienna 35 4 1.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7%
14.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 First Wort 0 min 23.09 5.6%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 60 min 20.99 5.6%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 7.36 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.37 11.1%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Boil 5 min 9.54 11.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 10 days 11.1%
1 oz Mosaic1 oz Mosaic Hops Pellet 12.5 Dry Hop 10 days 11.1%
1 oz Galaxy1 oz Galaxy Hops Pellet 14.25 Dry Hop 10 days 11.1%
2 oz Amarillo2 oz Amarillo Hops Leaf/Whole 8.6 Dry Hop 3 days 22.2%
9 oz / 0.00
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.25 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.56 14.3  
Mash volume with grains 4.7 18.8  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.62 g | 22.5 qt) 5.97 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

Water: Make up 1:1 gypsum:CaCl2 and add 1 g to 1 gal water (this is 5g gypsum and 5g CaCl in 10 gal water). Should achieve 100 ppm Chloride and 100 ppm sulfate.

Pitch yeast below optimal range, so 65degF. Ferment high growth phase at low end of optimal, so 67 for 4 days (low temp to limit growth and byproducts). Increase by 8deg to 75degF at day 4 for maturation phase and diacetyl rest, keep at this for 4 days (total primary ferm time=8 days).

Do first dry hop while fermentation still active to scavenge oxygen, say day 5 (this will be about a 10 day dry hop depending on how long cold condition is).

Slow cold condition, 2deg to 4 deg steps every 12 hours, to 15deg below fermentation temp to promote flocculation, so 52degF.

Set up 2nd dry hop with whole hops in cage in keg primed with CO2. Rack beer over top and incubate 3 days at 60degF (so 3 day dry hop).

Keep hops in keg, just drop temp to 4degC and carbonate as usual.





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  • Last Updated: 2017-09-08 17:19 UTC