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Jon's Pliny

236 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Russian River & adapted by Jon
Calories: 236 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Saturday March 3rd 2018
1.072
1.012
7.8%
245.5
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.25 lb American - Pale 2-Row13.25 lb Pale 2-Row 37 1.8 87.2%
0.60 lb United Kingdom - Crystal 45L0.6 lb Crystal 45L 34 45 3.9%
0.60 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 4.9%
15.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Columbus3.5 oz Columbus Hops Pellet 13.9 Boil 90 min 179.78 28%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 13.9 Boil 45 min 33.06 6%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.3 Boil 30 min 32.66 8%
1 oz Centennial1 oz Centennial Hops Pellet 8 Boil 0 min 8%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.3 Boil 0 min 20%
1.25 oz Columbus1.25 oz Columbus Hops Pellet 13.9 Dry Hop 14 days 10%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 8 Dry Hop 14 days 10%
1.25 oz Simcoe1.25 oz Simcoe Hops Leaf/Whole 12.3 Dry Hop 14 days 10%
12.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F --
Batch sparge Sparge -- 170 °F 10 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 5.42 21.7  
Mash volume with grains 6.57 26.3  
Grain absorption losses -1.81 -7.2  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.33 -1.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.9 39.6
Equipment Profile Used: System Default
 
Notes

Jon recommends removing or reducing 90 min hop addition.

Yeast will not want to attenuate enough. Ramp up heat after primary fermentation starts to die out.

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  • Last Updated: 2018-03-04 06:50 UTC