2018_11_12 Juicy IPA - Beer Recipe - Brewer's Friend

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2018_11_12 Juicy IPA

206 calories 27.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21.5 gallons (fermentor volume)
Pre Boil Size: 26 gallons
Post Boil Size: 24.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Mark & Paul
Calories: 206 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Wednesday November 7th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
39 lb United Kingdom - Maris Otter Pale39 lb Maris Otter Pale 38 3.75 94%
1.50 lb Flaked Wheat1.5 lb Flaked Wheat 34 2 3.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 2.4%
41.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz citra0.5 oz citra Hops Pellet 12.4 Boil 60 min 5.12 1.2%
1.50 oz El Dorado1.5 oz El Dorado Hops Pellet 14.8 Boil 60 min 18.32 3.5%
0.50 oz El Dorado0.5 oz El Dorado Hops Pellet 14.8 Boil 30 min 4.69 1.2%
1.20 oz Citra1.2 oz Citra Hops Pellet 12.4 Boil 10 min 4.45 2.8%
1.20 oz Citra1.2 oz Citra Hops Pellet 12.4 Aroma 0 min 2.8%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Aroma 0 min 11.7%
9 oz Citra9 oz Citra Hops Pellet 12.4 Dry Hop 0 days 21%
8 oz El Dorado8 oz El Dorado Hops Pellet 14.8 Dry Hop 0 days 18.6%
9 oz Meridian9 oz Meridian Hops Pellet 7 Dry Hop 0 days 21%
7 oz Mosaic7 oz Mosaic Hops Pellet 12.5 Dry Hop 0 days 16.3%
42.90 oz / $ 0.00
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
60%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1523 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
EBMUD - LT
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.37 gal (93.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.37 gal (45.49 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.12 gal (68.48 qt). Suggest reducing strike water volume to 8.68 gal (34.72 qt) and adding 5.12 gal (20.48 qt) sparge/top-off. 13.8 55.2  
Strike water volume at mash thickness of 1.33 qt/lb 13.8 55.2  
Mash volume with grains 17.12 68.5  
Grain absorption losses -5.19 -20.8  
Remaining sparge water volume (equipment estimates 15.01 g | 60 qt) 17.64 70.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 23.37 g | 93.5 qt) 26 104  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.37 -1.5  
Post boil Volume (equipment estimates 21.5 g | 86 qt) 24.5 98  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 24.5 g | 98 qt) 21.5 86  
Total: 31.44 125.8
Equipment Profile Used: System Default
 
Notes

Made usual starter - 4200 ml water and 1# pale DME.

First runnings - 1.083
Middle - 1.051
Final - 1.011
Pre-Boil - 1.058 adjusted down to 55 by adding 1.5g. of water, bringing the boil volume to 26g. Just like we like it.

Dry hop with 9 oz of Meridian when beer is at 1.020 - Dry hopped at 1.024 and that is when fermentation stopped. Completely. Dried another starter of yeast and another started of San Diego super yeast. Nothing. Dumped. Very sad. Not sure what happened except Maybe not enough oxygen? Tasted fine even after an extra 7-10 days at 68 deg, but still at 24.

Oh well...

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  • Last Updated: 2020-07-24 00:33 UTC