Willamette Valley English IPA - Beer Recipe - Brewer's Friend

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Willamette Valley English IPA

187 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.85 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Monday August 12th 2019
1.057
1.012
5.9%
52.2
10.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 87%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 8.7%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Magnum1.25 oz Magnum Hops Pellet 10.8 Boil 60 min 43.48 29.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 10 min 5.25 23.5%
1 oz Willamette1 oz Willamette Hops Pellet 5.6 Whirlpool 15 min 3.5 23.5%
1 oz Willamette1 oz Willamette Hops Pellet 5.6 Dry Hop 5 days 23.5%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Epsom Salt Water Agt Mash --
1 tsp Epsom Salt Water Agt Sparge 1 hr.
1 tsp Gypsum Water Agt Sparge 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
92 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 162 °F 150 °F 60 min
5 gal Sparge 165 °F 155 °F 60 min
0.25 gal Top Off -- -- --
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.74 19  
Mash volume with grains 5.66 22.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.79 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.62 g | 30.5 qt) 7.85 31.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.04 g | 24.2 qt) 6.6 26.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.56 g | 26.3 qt) 6 24  
Total: 9.54 38.2
Equipment Profile Used: System Default
"Willamette Valley English IPA" English IPA beer recipe by El Gertez. All Grain, ABV 5.88%, IBU 52.23, SRM 10.8, Fermentables: (Maris Otter Pale, Golden Naked Oats, Caramel / Crystal 120L) Hops: (Magnum, Willamette) Other: (Gypsum, Epsom Salt, Calcium Chloride (dihydrate))
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  • Last Updated: 2020-10-25 16:15 UTC