Big Burly IPA - Beer Recipe - Brewer's Friend

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Big Burly IPA

233 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 40 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dave
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Thursday August 17th 2017
1.071
1.013
7.7%
89.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Canadian - ESB Malt14 lb ESB Malt 36 3.5 92.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 5%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.1%
15.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Summit0.25 oz Summit Hops Pellet 18.5 First Wort 0 min 14.04 3.2%
0.50 oz Summit0.5 oz Summit Hops Pellet 12.7 Boil 30 min 15.35 6.5%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.7 Whirlpool at 212 °F 0 min 17.3 25.8%
2 oz Chinook2 oz Chinook Hops Pellet 13 Whirlpool at 212 °F 0 min 17.7 25.8%
2 oz summit2 oz summit Hops Pellet 18.5 Whirlpool 0 min 25.19 25.8%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Dry Hop 3 days 6.5%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.7 Dry Hop 5 days 6.5%
7.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g gypsum Water Agt Mash --
1 g epsum Water Agt Mash --
4 g calcium chloride Water Agt Mash --
0.50 each whirlfloc Fining Boil 15 min.
 
Yeast
The Yeast Bay - Vermont Ale
Amount:
1 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Med/Low
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Sulfate 206
CaCl 64
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
no sparge. full vol mash -- -- 152 °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 5.37 21.5  
Mash volume with grains 6.51 26  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 3.37 g | 13.5 qt) 3.12 12.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.75 g | 27 qt) 6.5 26  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.73 22.9  
Hops absorption losses (whirlpool, hop stand) -0.23 -0.9  
Going into fermentor 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

No sparge. 5 L mash out. 180 F

Flame out hops:
add at end of boil. mix hops in well with Immersion Chiller. Chill wort down to 170 F. Let stand at 170 for 15 min. Chill to pitching temp.

Dry Hops:
first DH goes into primary at end of fermentation.
2nd DH into modified (shortened dip tube) and oxygen free keg.
Jump (bev port to bev port) finished beer into another keg following DH

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  • Last Updated: 2018-07-26 05:14 UTC