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Liberty IPA

280 calories 28.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Chris Woolston (variation)
Calories: 280 calories (Per 12oz)
Carbs: 28.7 g (Per 12oz)
Created: Wednesday June 19th 2019
1.084
1.021
8.3%
116.9
9.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 82.8%
1.40 lb American - Carapils (Dextrine Malt)1.4 lb Carapils (Dextrine Malt) 33 1.8 8.6%
1.40 lb American - Caramel / Crystal 40L1.4 lb Caramel / Crystal 40L 34 40 8.6%
16.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 13 Boil 90 min 43.25 13.3%
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 30 min 18.53 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13 Boil 30 min 15.54 6.7%
1 oz CTZ1 oz CTZ Hops Pellet 15.5 Boil 15 min 23.92 13.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13 Boil 15 min 10.03 6.7%
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 10 min 5.64 13.3%
0.50 oz CTZ0.5 oz CTZ Hops Pellet 15.5 Boil 0 min 6.7%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13 Boil 0 min 6.7%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8.6 Dry Hop 0 days 6.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 0 days 13.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13 Dry Hop 0 days 6.7%
7.50 oz / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 316 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Medford Tap
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 6.11 24.5  
Mash volume with grains 7.42 29.7  
Grain absorption losses -2.04 -8.2  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 3.68 14.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.96 g | 31.8 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.21 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.79 39.2
Equipment Profile Used: System Default
 
Notes

A day or two before brew day make a yeast starter if using a liquid strain. On brew day, dough-in with 20.4 quarts (19.3 L) of water, for a mash ratio of about 1.25 quarts per pound of grain. Target a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil, then add first hop addition. Boil for 90 minutes, adding hops at times indicated. At the end of the boil, add the final hop addition, then chill the wort to 64 °F (18 °C).

Pitch your yeast starter and ferment at 64–70 °F (18–21 °C). Following primary fermentation (about two weeks), dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.

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  • Last Updated: 2019-06-19 18:47 UTC