Hawaiian IPA - Beer Recipe - Brewer's Friend

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Hawaiian IPA

232 calories 22.8 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: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Wednesday March 14th 2018
1.070
1.016
7.1%
62.9
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 73.3%
1 lb American - Wheat1 lb Wheat 38 1.8 6.7%
1.50 lb American - Vienna1.5 lb Vienna 35 4 10%
1.50 lb American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L 34 40 10%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10 Boil 60 min 42.73 17.2%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 18.66 13.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 1 min 1.47 13.8%
4 oz Yakima Valley Hops - southern passion4 oz southern passion Hops Pellet 8 Dry Hop 14 days 55.2%
7.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Pineapple Puree Flavor Secondary 14 days
0.50 lb Passion Fruit Puree Flavor Secondary 14 days
0.50 lb Guava Puree Flavor Secondary 14 days
0.50 lb Mango Puree Flavor Secondary 14 days
1 oz whirlfoc Fining Boil 15 min.
1 oz biofine Fining Secondary 2 days
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: force carb       Amount: 20 psi for 24 hours       CO2 Level: 2.4 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °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 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

Juice and puree fruit. pasteurize by bringing to 160 degrees for 30 minutes. store in a sterilized container until ready to add to secondary. after 14 days crash the beer for 3 days to remove all solids to the bottom of the carboy. rack to keg and force carb.

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  • Last Updated: 2018-03-15 18:06 UTC