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Session Farmhouse IPA

197 calories 16.7 g 0.5 L
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Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 197 calories (Per 0.5L)
Carbs: 16.7 g (Per 0.5L)
Created: Sunday March 17th 2019
1.043
1.007
4.7%
31.9
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 57%
0.80 lb American - Wheat0.8 lb Wheat 38 1.8 10.1%
0.80 lb Torrified Wheat0.8 lb Torrified Wheat 36 2 10.1%
0.50 lb American - Rye0.5 lb Rye 38 3.5 6.3%
0.80 lb Flaked Oats0.8 lb Flaked Oats 33 2.2 10.1%
0.50 lb United Kingdom - Amber0.5 lb Amber 32 27 6.3%
7.90 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Whirlpool at 180 °F 0 min 19.02 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool at 180 °F 0 min 12.88 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g cumin Spice Whirlpool 0 min.
1 g caraway Spice Whirlpool 0 min.
5 g pink peppercorns Spice Whirlpool 0 min.
5 g grains of paradise Spice Whirlpool 0 min.
10 g Calcium Chloride Water Agt Mash 0 min.
10 g Gypsum Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Steeping -- 149 °F 60 min
5.5 qt Sparge -- 171 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.96 11.9  
Mash volume with grains 3.59 14.4  
Grain absorption losses -0.99 -4  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.88 19.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Post boil Volume 5.08 20.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5 20  
Total: 7.84 31.4
Equipment Profile Used: System Default
 
Notes

Start fermentation off at 20C and allow it to rise as high as 25C.

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  • Last Updated: 2019-04-16 10:03 UTC