The Calling - Beer Recipe - Brewer's Friend

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The Calling

267 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Barta ml
Calories: 267 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday May 21st 2018
1.082
1.008
10.3%
104.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 lb American - Pale 2-Row7.6 lb Pale 2-Row 37 1.8 44.7%
7.60 lb United Kingdom - Golden Promise7.6 lb Golden Promise 37 3 44.7%
1.80 lb Corn Sugar - Dextrose1.8 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10.6%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hop Shots0.25 oz Hop Shots Hops Pellet 61.1 Boil 60 min 46.36 1.5%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 First Wort 0 min 21.2 3%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 2 min 3.59 12.2%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 2 min 6.42 12.2%
3 oz Ekuanot3 oz Ekuanot Hops Pellet 14.25 Whirlpool at 170 °F 30 min 26.68 18.2%
3 oz Galaxy3 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 18.2%
3.70 oz Amarillo3.7 oz Amarillo Hops Pellet 8.6 Dry Hop 5 days 22.5%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 12.2%
16.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Lemon Zest Flavor Kegging --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
108 5 14 127 123 0
Mash pH target = 5.29

8.75 gal of RO water for Mash:
---------------------------------------------
6.1 g of Gypsum
5.9 g of CaCl2
1.6 g of Epsom
0.5 g of NaCl
3.1 mL of Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt Mash (148 F) Infusion -- 155 °F 60 min
Starting Mash Thickness: 2.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.3 qt/lb 8.74 35  
Mash volume with grains 9.96 39.8  
Grain absorption losses -1.9 -7.6  
Remaining sparge water volume (equipment estimates 1.07 g | 4.3 qt) 0.91 3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.66 g | 30.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.13 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 6.11 24.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6 24  
Total: 9.65 38.6
Equipment Profile Used: System Default
 
Notes

Add 7.5 mL of Hop Shots at 50 min.

Immediately chill after boil to 170F and whirlpool with Ekuanot.

Split dry hop into 2 additions, one as primary is winding down and the other in the keg (using clear beer draught system).

Add lemon zest tincture (1 lemons worth covered in vodka) at time of kegging.

BREW DAY: (09-JUNE-18)
OG = 1.068, with no sugar added. Right below 6 gal on the volume markings. Fermentation set to 66F.

UPDATE: (11-JUNE-18)
29 oz of sugar boiled in 16 oz of tap water, cooled and added during high krausen.

UPDATE: (14-JUNE-18)
4.5 oz of dry hop blend added to fermenter, around 9pm. SG was ~1.015 according to Tilt, bubbling had slowed but was still steady.

UPDATE: (18-JUN-18)
Cold crashed for ~24 hr at 50F. Racked to keg through lid (too much trub/hop debris to closed transfer, need to work on solution). Added lemon tincture and rest of dry hops. Purged head space 5x, let sit at RT for 3 days, then place in fermenter and carb.

FG = 1.008, increase mash temp next time (ABV > 10%).

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  • Last Updated: 2018-06-19 11:01 UTC