House IPA (always on) - Beer Recipe - Brewer's Friend

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House IPA (always on)

206 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 206 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday June 17th 2017
1.063
1.010
6.9%
60.2
9.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
1.50 lb American - Vienna1.5 lb Vienna 35 4 11.1%
1 lb American - Wheat1 lb Wheat 38 1.8 7.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 8.6 Boil 60 min 38.45 21.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 15.26 17.4%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 5 min 4.53 8.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 1 min 1.96 17.4%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 14 days 34.8%
5.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirfloc Fining Boil 15 min.
1 tsp biofine Fining Kegging --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
148 60 mins sparge @170 Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7.5 30  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Ferment for 18 days at 66 degrees. Diecytl rest at 170 after high krausen subsides. Dry hop for 14 days then crash to 34 degrees, add biotin and rack to keg.

*UPDATE: made this twice now, and it is officially my go-to standard IPA. Great body, hops add a citrus and mild herbiness, nice malt sweetness from the crystal.

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  • Last Updated: 2018-03-21 18:36 UTC