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Hump the Moose

217 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.16 gallons
Post Boil Size: 3.61 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 85% (brew house)
Source: RJ Maillie
Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Saturday March 17th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb US - Rice Biscuit 4L2.5 lb Rice Biscuit 4L $ 3.30 / lb
$ 8.25 		28 4 29%
2.50 lb US - Rice Pale2.5 lb Rice Pale $ 2.88 / lb
$ 7.20 		28 1.4 29%
1 lb US - Buckwheat Pale1 lb Buckwheat Pale $ 4.26 / lb
$ 4.26 		31 2.5 11.6%
1 lb US - Oat Malt Pale1 lb Oat Malt Pale $ 4.30 / lb
$ 4.30 		28 2 11.6%
6 oz US - Rice Caramel6 oz Rice Caramel $ 0.27 / oz
$ 1.62 		22 16 4.3%
6 oz US - Quinoa Flaked6 oz Quinoa Flaked $ 5.20 / lb
$ 1.95 		31 1 4.3%
6 oz US - Oats Rolled6 oz Oats Rolled $ 0.34 / oz
$ 2.04 		37 1 4.3%
8 oz US - Rice Hulls8 oz Rice Hulls $ 3.98 / lb
$ 1.99 		0.1 1 5.8%
8.62 lbs / $ 31.61
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Nugget4 g Nugget Hops $ 0.05 / g
$ 0.20 		Pellet 15.3 Boil 45 min 13.99 1.6%
28 g Citra28 g Citra Hops $ 0.05 / oz
$ 0.05 		Pellet 13 Whirlpool at 170 °F 30 min 9.59 10.9%
28 g Mosaic28 g Mosaic Hops $ 0.05 / g
$ 1.40 		Pellet 11.2 Whirlpool at 170 °F 30 min 8.26 10.9%
28 g Galaxy28 g Galaxy Hops $ 0.06 / g
$ 1.68 		Pellet 17 Whirlpool at 170 °F 30 min 12.54 10.9%
34 g Citra34 g Citra Hops $ 0.06 / g
$ 2.04 		Pellet 14.3 Dry Hop 10 days 13.3%
34 g Mosaic34 g Mosaic Hops $ 0.05 / g
$ 1.70 		Pellet 13.7 Dry Hop 10 days 13.3%
34 g Galaxy34 g Galaxy Hops $ 0.05 / g
$ 1.70 		Pellet 17.2 Dry Hop 10 days 13.3%
22 g Citra22 g Citra Hops $ 0.06 / g
$ 1.32 		Pellet 14.3 Dry Hop at 38 °F 2 days 8.6%
22 g Mosaic22 g Mosaic Hops $ 0.05 / g
$ 1.10 		Pellet 13.7 Dry Hop at 38 °F 2 days 8.6%
22 g Galaxy22 g Galaxy Hops $ 0.05 / g
$ 1.10 		Pellet 17.2 Dry Hop at 38 °F 2 days 8.6%
256 g / $ 12.29
 
Other Ingredients
Amount Name Cost Type Use Time
8.60 ml Ceremix Flex / 69.85 Milliliters $ 0.00 / oz
$ 0.00 		Other Mash 1 min.
8.60 ml Ondea Pro / 1.55 Milliliters $ 0.00 / ml
$ 0.00 		Other Mash 1 min.
8.60 ml Termamyl SC DS / 15.75 Milliliters $ 0.00 / ml
$ 0.00 		Other Mash 1 min.
1 g Whirlfloc / 31.5 Grams $ 0.00 / g
$ 0.00 		Fining Boil 10 min.
0.25 tsp WLN1000 White Labs Yeast Nutrient Other Boil 10 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 183 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 0 12 150 75 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.8 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
6.2 qt Sparge Sparge 170 °F 175 °F --
Starting Mash Thickness: 1.72 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.72 qt/lb 3.71 14.8  
Mash volume with grains 4.4 17.6  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 2.24 g | 8.9 qt) 1.78 7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.62 g | 18.5 qt) 4.16 16.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3.11 g | 12.4 qt) 3.61 14.4  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 3 12  
Total: 5.49 22
Equipment Profile Used: System Default
 
Notes
  • Build water to 100:200 PPM sulfate:chloride
  • Pitch yeast at 65° and ferment at 68° for 2 weeks
  • Add dry hops to primary as krausen begins to fall. Bag hops.
  • Second dry hop addition added to keg. Chill to 38° and dry hop two days only.
  • Condition and carb in keg for 2 weeks
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  • Last Updated: 2026-05-31 19:10 UTC