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211 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Saturday August 5th 2017
1.064
1.014
6.6%
78.0
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 75%
2.83 lb American - Pale Ale2.83 lb Pale Ale 37 3.5 21.2%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.8%
13.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 45 min 42.47 20.3%
1.20 oz Centennial1.2 oz Centennial Hops Pellet 10 Boil 30 min 35.55 20.3%
3.50 oz Centennial3.5 oz Centennial Hops Pellet 10 Dry Hop 7 days 59.3%
5.90 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 45 min
Temperature -- 170 °F 10 min
Sparge -- 175 °F --
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 20  
Mash volume with grains 6.07 24.3  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 3.88 g | 15.5 qt) 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 6.6 26.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.

Step mash: 45 minutes at 150°F (66°C), ramp to 170°F (77°C) over 15 minutes (or ramp by infusing 2.5 gallons boiling water), rest 10 minutes at 170°F (77°C).

Vorlauf until clear.

Collect 6.6 gallons (25 L), sparging with 175°F (79°C) water. Boil vigorously for approximately 75 minutes, hopping as in ingredients section.

Whirlpool and allow to settle for 15 minutes. Chill wort to 64°F (18°C). Aerate wort and pitch yeast.

Ferment warm (ale temperature). Dry hop one week into fermentation.

Allow two hearted clone to stay warm with hops for a week.

Rack beer, crash cool, and cold age for a week.

Rack beer, prime with sugar and bottle.

White Labs WLP001 California Ale Yeast or WLP California Ale V Yeast

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  • Last Updated: 2017-08-05 05:21 UTC