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Agent Orange

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Prangley
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday January 8th 2018
1.064
1.012
6.8%
84.1
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Unmalted Wheat5 lb Unmalted Wheat 36 2 38.5%
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 38.5%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.7%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Banner0.5 oz Banner Hops Pellet 15 Boil 60 min 30.33 4.5%
1.50 oz Banner1.5 oz Banner Hops Pellet 15 Aroma 1 min 3.92 13.6%
1 oz Azacca1 oz Azacca Hops Pellet 15 Aroma 1 min 2.62 9.1%
2 oz Banner2 oz Banner Hops Pellet 15 Whirlpool at 160 °F 15 min 31.46 18.2%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 160 °F 15 min 15.73 9.1%
2 oz Banner2 oz Banner Hops Pellet 15 Dry Hop 3 days 18.2%
1 oz Azacca1 oz Azacca Hops Pellet 15 Dry Hop 3 days 9.1%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 3 days 9.1%
1 oz Vinnie Special1 oz Vinnie Special Hops Leaf/Whole 12 Dry Hop 3 days 9.1%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 oz Yeast Nutrient Other Boil 15 min.
0.50 oz Corainder Spice Boil 1 min.
1 oz Sweet Orange Peel Spice Boil 1 min.
1 oz Gelatin Fining Other 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
2 gal 125°F (0.5qt/lb) Decoction -- 143 °F 20 min
1 gal 145°F (0.7qt/lb) Decoction -- 212 °F 20 min
2 gal Mash at 150°F Infusion -- 212 °F --
2.5 gal Tweak to 150 & 7.5 G Infusion -- 150 °F 60 min
0.5 gal Sparge 2 Sparge -- 168 °F 10 min
0.5 gal Sparge 2 Sparge -- 168 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6 24  
Mash volume with grains 6.96 27.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.39 g | 9.6 qt) 2.25 9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Mash Process:

Mash step at 125°F for 20
Infuse up to 145°F for another 20
Add 2 Gals to aim for 150°F Mash
Use 2.5 Gals to adjust to 150°F, rest for 60 mins at 7.5 Gals total

Batch Sparge as normal.

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  • Last Updated: 2019-05-16 14:14 UTC