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Immediate Consumption IPA

241 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Old Standby Brewing
No Chill: 10 minute extended hop boil time
Calories: 241 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Tuesday December 10th 2019
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1.073
1.015
7.6%
69.9
6.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 77.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 7.8%
0.33 lb American - Caramel / Crystal 40L0.33 lb Caramel / Crystal 40L 34 40 2.6%
0.63 lb United Kingdom - Munich0.63 lb Munich 37 6 4.9%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 42 0.5 5.8%
0.15 lb German - Acidulated Malt0.15 lb Acidulated Malt 27 3.4 1.2%
12.86 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Pellet 12.6 First Wort 0 min 12.48 2.8%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 13.5 Boil 10 min 7.36 2.8%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.6 Boil 5 min 11.26 5.6%
1 oz Simcoe1 oz Simcoe Hops Pellet 13.5 Whirlpool at 200 °F 10 min 20.22 11.1%
1 oz Citra1 oz Citra Hops Pellet 12.4 Whirlpool at 200 °F 10 min 18.58 11.1%
3 oz Citra3 oz Citra Hops Pellet 12.4 Dry Hop 0 days 33.3%
3 oz Simcoe3 oz Simcoe Hops Pellet 13.5 Dry Hop 0 days 33.3%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Ferm-K Other Boil 15 min.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 149 °F 60 min
Temperature 149 °F 168 °F 25 min
5 gal Sparge 168 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.54 18.2  
Mash volume with grains 5.51 22  
Grain absorption losses -1.51 -6.1  
Remaining sparge water volume 3.66 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 4.96 g | 19.9 qt) 5 20  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Estimated amount in fermentor 4.93 19.7  
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

1/2# Rice Hulls in Mash.
Start fermentation at 67° and raise temp 1° each day starting on day 3 until you reach 70° and hold temp until done fermenting.
Dry hop for 3 days when fermentation is complete.

Then, crash 6-8° per day and then hold at 36-40° for 3 days.
Keg. Use gelatin for fining if needed for quicker clarity.

Salem, Oregon has amazing brewing water that is very soft. Adjust accordingly for your water profile.

This beer has regularly won gold medals and blue ribbons in the American IPA category for it's balanced flavors and huge nose of Citra & Simcoe hops.



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  • Last Updated: 2020-07-30 21:32 UTC