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Imperial Forces #1

248 calories 18.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Pliny the Elder Clone from The Electric Brewery (with adjusted hopping)
Calories: 248 calories (Per 12oz)
Carbs: 18.3 g (Per 12oz)
Created: Wednesday July 10th 2019
1.076
1.009
8.8%
217.7
5.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 85.3%
0.30 lb American - Caramel / Crystal 40L0.3 lb Caramel / Crystal 40L 34 40 2%
0.85 lb American - Carapils (Dextrine Malt)0.85 lb Carapils (Dextrine Malt) 33 1.8 5.8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.8%
14.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Bravo2 oz Bravo Hops Pellet 14.9 Boil 60 min 92.56 17.5%
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 45 min 17.11 8.7%
1 oz Chinook1 oz Chinook Hops Pellet 10.3 Boil 45 min 29.37 8.7%
1.75 oz Columbus1.75 oz Columbus Hops Pellet 14 Boil 30 min 58.48 15.3%
1 oz Cascade1 oz Cascade Hops Pellet 6 Boil 15 min 9.25 8.7%
0.70 oz Cascade0.7 oz Cascade Hops Pellet 6 Boil 5 min 2.6 6.1%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.4 Boil 5 min 8.3 8.7%
1 oz Columbus1 oz Columbus Hops Pellet 14 Dry Hop 8 days 8.7%
1 oz Centennial1 oz Centennial Hops Pellet 6 Dry Hop 8 days 8.7%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.4 Dry Hop 8 days 8.7%
11.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
City of Chicago (North) - Q3 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116.6 12 8 29 205.5 23.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.86 gal Single infusion recirculating mash Infusion -- 150 °F 60 min
2.16 gal Fly sparge Fly Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.61 18.4  
Mash volume with grains 5.7 22.8  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 4.59 g | 18.4 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.24 g | 29 qt) 6.75 27  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.71 34.8
Equipment Profile Used: System Default
 
Notes
  • Brewed on 7/20/19
  • Took mash water and sparge water volumes from the Grainfather brew session tool
  • Expecting mash efficiency of 87% which implies a pre boil gravity of 1.065 (used brewer's friend vs. grainfather calculator to account for higher expected extraction from sugar addition)
  • Mash temp settled right it at ~150F
  • Hit 13.7 plato pre boil gravity which converts to 1.056 vs. 1.065 target so ~75% mash efficiency vs. 87% expected. Think the grain crush at homebrew store was different. So I added ~15 oz of DME and ~8 oz of Corn Sugar to bump gravity to 15.8 plato or 1.065.
  • Sprinkle in sugar during last 10 minutes of the boil which should add 7 gravity points
  • Expecting to boil down to ~6 (5.95) gallons so boil-off tool estimates 1.081 OG (1.074 +7). Actual original gravity reading was 18.6 plato which converts to 1.077 vs 1.081 expected. Need to check sugar calculations again. Also might not have boiled all the way down to 5.95, maybe 6.15.
  • After boil had ~6.0 gallons (expected ~6.0) in the kettle and ~5.5 gallons made it into the fermenter
  • Pitched the yeast starter and set fermentation chamber at 66F, bumped to 67F on day 2, 68F on day 4, 69 on day 6, then 70F on day 8 and held here.
  • Put in dry hops on day 7 (on Friday night, previously brewed last Saturday morning)
  • Packaged on 8/3/19, FG was 1.008 (at 71F) which converts to 1.009 so 85% attenuation vs 74% avg. and 80% expected
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  • Last Updated: 2020-03-06 02:47 UTC