West Coast IPA try 1 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

West Coast IPA try 1

246 calories 25.7 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Source: cw
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Saturday September 14th 2019
1.074
1.019
7.2%
59.7
7.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 88.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.4%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.8 First Wort 0 min 19.8 8.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10.8 Boil 60 min 18 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Boil 30 min 17.42 8.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 13.6 Boil 5 min 4.52 8.3%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 5.2 Aroma 0 min 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Aroma 0 min 16.7%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 5.2 Dry Hop 7 days 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.5 Dry Hop 7 days 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.13 tsp Amlayse Enzyme Other Mash 1 hr.
1 each IPA Beer Dust Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A24 Dry Hop
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
DI RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
used all RO DI water and 1 packet of "IPA Profile" Beer Dust.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Dough In Infusion -- 120 °F 15 min
Beta Rest Temperature -- 141 °F 35 min
Alpha Rest Temperature -- 155 °F 20 min
Mash Out Temperature -- 170 °F 15 min
4 qt **** Vorlauf -- 170 °F 5 min
20 qt Sparge Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.48 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.48 qt/lb 5 20  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.09 g | 16.4 qt) 4.44 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Mash step 4**** 4.0 quarts of boiling water added at the beginning of temperature increase to "mash out" and then let stand for 15 minutes once 170 Fahrenheit was achieved........... then recirculated 4 quarts, let stand 10 minutes, then began to Lauter.


GOAL IS 70% EFFICIENCY

Last Updated and Sharing
 
195
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 19:57 UTC