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Placebo Effect IPA

263 calories 27.2 g 12 oz
Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Alex Helms / sTroon Brewing / Beer & Brewing
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created Tuesday October 16th 2018
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 48.5%
8 lb United Kingdom - Malted Naked Oats8 lb Malted Naked Oats 33 1.3 48.5%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3%
16.5 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 7.7 Boil 15 min 12.3 5%
1 oz Mosaic1 oz Mosaic Hops Pellet 11 Boil 5 min 7.06 5%
2 oz Citra2 oz Citra Hops Pellet 13.8 Whirlpool at 180 °F 30 min 37.59 10%
4 oz Citra4 oz Citra Hops Pellet 13.8 Dry Hop 0 days 20%
6 oz Mosaic6 oz Mosaic Hops Pellet 11 Dry Hop 0 days 30%
6 oz Amarillo6 oz Amarillo Hops Pellet 7.7 Dry Hop 0 days 30%
20 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Wyeast - London Ale III 1318
1 Each
Attenuation (avg):
Optimum Temp:
64 - 74 °F
Fermentation Temp:
Pitch Rate:
0.75 (M cells / ml / ° P) 298 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Montclair, NJ
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.46 37.9  
Strike water volume at mash thickness of 1.5 qt/lb 6.19 24.8  
Grain absorption losses -2.06 -8.3  
Remaining sparge water volume 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 7.15 28.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 5.5 22  
Total: 9.46 37.9

"Breweries pay a lot of lip service to the mouthfeel-enhancing properties of oats, but after many months of debate among ourselves, we decided to write this recipe to find out whether they really contribute as much as they are given credit for. If you brew with oats because you’ve accepted this as common knowledge but have never actually experimented with it yourself, then I think this recipe will be especially edifying." —Alex Helms

Batch size: 5.5 gal (20.8 liters) (7 gal/26.5 l collected)
Brewhouse efficiency: 75%
OG: 1.075
FG: 1.012–1.016
ABV: 7.5–8%

8 lb (3.6 kg) 2-row malt
8 lb (3.6 kg) malted oats
0.5 lb (227 g) honey malt (optional)

1 oz (28 g) Amarillo at 15 minutes
1 oz (28 g) Mosaic at 5 minutes
2 oz Citra (57 g) at whirlpool
4 oz (113 g) Citra at dry hop
6 oz (170 g) Mosaic at dry hop
6 oz (170 g) Amarillo at dry hop

For a very hazy beer, you can’t go wrong with Wyeast 1098 (British Ale) or Wyeast 1318 (London Ale III). For less haziness, greater attenuation, and a more neutral ester profile, Chico (Wyeast 1056 American Ale) is a safe bet. If you opt for either of the English strains, make sure to do a thorough diacetyl rest because even with the substantial amount of hops, you will notice the diacetyl if it’s there.

Mash at 152°F (67°C). Boil for 60 minutes, following the hops schedule. Chill and pitch the yeast as usual.

You’re going to need to tighten down your mill because malted oats are skinny and their husks are invincible. At the very least, you can probably get away with sending them through a few times. Be careful during your lauter because this will likely transfer a lot faster than you are used to.

Feel free to adjust the hops quantities based on your specific water profile. We prefer soft bitterness in our hoppy beers, so if you know that these additions will be overkill based on your experience with your own recipes, then by all means change or ignore the ones here. Or just load it up with gypsum, whatever suits your taste best!

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  • Last Updated: 2018-10-16 23:53 UTC