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IPA Experiment #1

314 calories 32.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 15 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Chris D
Calories: 314 calories (Per 12oz)
Carbs: 32.5 g (Per 12oz)
Created: Tuesday February 26th 2019
1.094
1.024
9.1%
81.8
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Pale Ale Malt (Rahr)9 lb Pale Ale Malt (Rahr) 36.3 3.5 60%
5 lb Wheat Malt5 lb Wheat Malt 39.6 2.4 33.3%
1 lb Flaked Oats1 lb Flaked Oats 36.8 1 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Boil 60 min 29.33 11.1%
3 oz Galaxy3 oz Galaxy Hops Pellet 14 Whirlpool 15 min 52.43 33.3%
4 oz Galaxy4 oz Galaxy Hops Pellet 14 Dry Hop 5 days 44.4%
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Dry Hop 5 days 11.1%
9 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 100 Volumes
 
Target Water Profile
WESTFIELD, MA Granville Res
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
18.8 qt Mash In Infusion -- 150 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb    
Mash volume with grains    
Remaining sparge water volume (equipment estimates 5.54 g | 22.2 qt) 5.41 21.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.24 4.9  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 6.4 25.6  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.11 24.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 6 24  
Total: 5.41 21.7
Equipment Profile Used: System Default
 
Notes

This is a first of many experiments to achieve a yeast profile I'm looking for. I'm an absolute nut about the yeast profile of Tree House Brewing Company in Charlton, MA and this is the profile I'm looking for.

This was imported from BeerSmith and something got messed up in the calculations. The actual Original Gravity was 1.060

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  • Last Updated: 2019-02-26 01:45 UTC