Green Flash West Coast IPA - Beer Recipe - Brewer's Friend

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Green Flash West Coast IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 95% (brew house)
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Wednesday October 2nd 2019
1.069
1.012
7.4%
82.9
8.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.70 kg Pale Malt (2 Row) US5.7 kg Pale Malt (2 Row) US 32 2 85.1%
0.50 kg Cara-Pils/Dextrine0.5 kg Cara-Pils/Dextrine 0 2 7.5%
0.50 kg Caramel/Crystal Malt - 40L0.5 kg Caramel/Crystal Malt - 40L 34 40 7.5%
6.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Simcoe10 g Simcoe Hops Pellet 13 Boil 90 min 14.73 5.7%
10 g Columbus (Tomahawk)10 g Columbus (Tomahawk) Hops Pellet 14 Boil 60 min 14.83 5.7%
10 g Simcoe10 g Simcoe Hops Pellet 13 Boil 60 min 13.77 5.7%
10 g Columbus (Tomahawk)10 g Columbus (Tomahawk) Hops Pellet 14 Boil 30 min 11.4 5.7%
10 g Simcoe10 g Simcoe Hops Pellet 13 Boil 30 min 10.58 5.7%
10 g Columbus (Tomahawk)10 g Columbus (Tomahawk) Hops Pellet 14 Boil 15 min 7.36 5.7%
10 g Simcoe10 g Simcoe Hops Pellet 13 Boil 15 min 6.83 5.7%
10 g Cascade10 g Cascade Hops Pellet 5.5 Boil 10 min 2.11 5.7%
10 g Columbus10 g Columbus Hops Pellet 15 Boil 1 min 0.69 5.7%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 1 min 0.58 5.7%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 8.6%
15 g Cascade15 g Cascade Hops Pellet 7 Dry Hop 7 days 8.6%
15 g Centennial15 g Centennial Hops Pellet 10 Dry Hop 7 days 8.6%
15 g Columbus (Tomahawk)15 g Columbus (Tomahawk) Hops Pellet 14 Dry Hop 7 days 8.6%
15 g Simcoe15 g Simcoe Hops Pellet 13 Dry Hop 7 days 8.6%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
8 g Gypsum Water Agt Mash 90 min.
2 g Whirlfloc Water Agt Boil 15 min.
2 g Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Mash In Infusion -- 75 °C 90 min
30 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 20.1
Mash volume with grains 24.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 19.6 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 36.6  
Equipment Profile Used: System Default
 
Notes

https://shop.theelectricbrewery.com/pages/green-flash-west-coast-ipa

If you prefer to use liquid yeast, Wyeast 1056 American Ale or White Labs WLP001 California Ale are excellent choices

Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine / chloramine (if required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, SO4=275 (Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate). For complete details on how to adjust your water, refer to our step by step Water Adjustment guide.
1.5 qt/lb mash thickness.
Single infusion mash at 150F for 90 mins.
Raise to 168F mashout temperature and hold for 10 mins.
~90 min fly sparge with ~5.6-5.8 pH water (measured at mash temperature). Collect 14.9 gallons.
Convoluted counterflow chiller
BUY NOWBoil for 90 minutes, adding Whirlfloc and hops per schedule. Lid on at flameout, start chilling immediately.
Cool the wort quickly to 66F (we use a one-pass convoluted counterflow chiller to quickly lock in hop flavour and aroma) and transfer to fermenter.
Aerate well. Pure oxygen from a tank may be used at a rate of 1 litre per minute for 60 seconds.
Pitch yeast and ferment at 66-68F (wort temperature). We use modified stainless fermenting buckets in wine fridges.
Add dry hops once fermentation is nearing completion (i.e. 5 points from terminal gravity). Dry hop for 5-7 days total.

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  • Last Updated: 2019-10-02 12:03 UTC