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Belma IPA

245 calories 23.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.117 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HG Brewing
Calories: 245 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created Tuesday November 26th 2013
1.074
1.016
7.6%
69.9
10.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Liquid Malt Extract - Light10 lb Liquid Malt Extract - Light 35 4 80%
20 oz American - Caramel / Crystal 40L20 oz Caramel / Crystal 40L 34 40 10%
20 oz American - Carapils (Dextrine Malt)20 oz Carapils (Dextrine Malt) 33 1.8 10%
200 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.54 oz Belma1.535 oz Belma Hops Pellet 10.4 Boil 90 min 32.39 18%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 60 min 19.72 11.7%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 15 min 9.79 11.7%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 10 min 7.15 11.7%
1 oz Belma1 oz Belma Hops Pellet 10.4 Boil 1 min 0.85 11.7%
1 oz Belma1 oz Belma Hops Pellet 10.4 Dry Hop 5 days 11.7%
1 oz Cascade1 oz Cascade Hops Pellet 7.2 Dry Hop 5 days 11.7%
1 oz Citra1 oz Citra Hops Pellet 12.5 Dry Hop 5 days 11.7%
8.53 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
2.5 gal mash grains in pot -- 152 °F 30 min
0.5 gal rinse grains into pot Sparge 152 °F --
 
Other Ingredients
Amount Name Cost Type Use Time
2.57 oz Burton Water Salts Water Agt Boil 90 min.
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Gelatin (3 days before bottling) Fining Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       CO2 Level: 2.4 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Used filtered water and add Burton water salts to the boil
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle 3.5 14  
Grain absorption losses (steep / mash) -0.31 -1.3  
Volume increase from sugar/extract (early additions) 0.85 3.4  
Starting boil volume 4.04 16.1  
Boil off losses -2.25 -9  
Hops absorption losses -0.21 -0.8  
Post boil volume 1.58 6.3  
Fermenter Volume 1.58 6.3  
Top off amount 3.92 15.7  
Target batch size 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.42 29.7
 
Notes

Follow standard partial mash procedure.
Follow hop schedule.
Cold crash with wort chiller to 68 degrees.
Slowly whirlpool while wort chilling.
Transfer to glass carboy, top up to 5 1/2 gal., pitch yeast starter, "whip" wort, seal, cover, ferment 14 days.
Transfer to secondary (rack on hops for dry hop)..wait 14 days..add Gelatin 3 days before bottling, transfer and bottle.
Condition minimum 21 days.
Enjoy.

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  • Last Updated: 2016-08-22 19:19 UTC