Blocks of Light IPA - Beer Recipe - Brewer's Friend

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Blocks of Light IPA

220 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Outer Range Brewing
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday December 27th 2018
1.066
1.018
6.4%
109.1
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.13 lb American - Pale 2-Row10.13 lb Pale 2-Row 37 1.8 80%
1.77 lb Flaked Wheat1.77 lb Flaked Wheat 34 2 14%
0.51 lb American - Carapils (Dextrine Malt)0.51 lb Carapils (Dextrine Malt) 33 1.8 4%
0.25 lb American - Caramel / Crystal 10L0.25 lb Caramel / Crystal 10L 35 10 2%
12.66 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.89 oz Mosaic1.89 oz Mosaic Hops Pellet 12.5 Boil 10 min 33.34 11.8%
1.89 oz Mosaic1.89 oz Mosaic Hops Pellet 12.5 Whirlpool at 190 °F 0 min 35.39 11.8%
1.89 oz Galaxy1.89 oz Galaxy Hops Pellet 14.25 Whirlpool 0 min 40.34 11.8%
5.16 oz Mosaic5.16 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 32.3%
5.16 oz Galaxy5.16 oz Galaxy Hops Pellet 14.25 Dry Hop 3 days 32.3%
15.99 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
Strike water volume at mash thickness of 1.5 qt/lb 4.75 19  
Mash volume with grains 5.76 23  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.55 g | 18.2 qt) 4.09 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.46 g | 29.9 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.14 20.6  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
Going into fermentor 5 20  
Total: 8.83 35.3
Equipment Profile Used: System Default
 
Notes

Mash rest for 45 minutes at 154 degrees then vorlauf for 15 minutes. Boil for 90 minutes following the hops schedule then whirlpool at 190 degrees for 15 minutes and let rest for 30 minutes before running off. After the boil, chill to 70 degrees and aerate your wort before pitching yeast. Ferment at 70 degrees and add dry-hop additions following the hops schedule.

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  • Last Updated: 2018-12-31 12:46 UTC