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Juicy IPA 2019

5953 calories 636.7 g 20 qt
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 5953 calories (Per 20qt)
Carbs: 636.7 g (Per 20qt)
Created: Saturday March 9th 2019
1.034
1.009
3.2%
27.2
2.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 82.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 13.8%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 3.4%
7.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Whirlpool at 180 °F 30 min 27.24 25%
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Dry Hop 6 days 25%
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Dry Hop 4 days 25%
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Dry Hop 2 days 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.22 g Potassium Metabisulfite Water Agt Mash 1 hr.
1 tsp Calcium Chloride Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.05 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Use 4 gallons distilled water to soften.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.23 g | 32.9 qt) 8.16 32.6  
Mash volume with grains (equipment estimates 8.81 g | 35.2 qt) 8.74 34.9  
Grain absorption losses -0.91 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Volume into fermentor 5.5 22  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

Allow ferm. temp. to rise to 74* after 5 days.
After 5 days ferm., Add first DH addn. and leave in for 6 days.
Second DH addn. left in for 4 days.
Third DH addn. left in for 2 days.
Stir up existing DH each addn. in SS basket.

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  • Last Updated: 2019-03-13 16:01 UTC