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Yard work 2.0

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday December 22nd 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 63.5%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 12.7%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 19%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.6%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 First Wort 0 min 35.18 9.1%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 195 °F 0 min 9.77 19.5%
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 195 °F 0 min 8.6 19.5%
3 oz mosaic3 oz mosaic Hops Pellet 25 Dry Hop 3 days 39%
1 oz Yakima Chief Hops - Citra LupuLN2 (Cryo)1 oz Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Dry Hop 3 days 13%
7.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 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 6 40 167.5 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.8 gal Batch Sparge 165 °F 153 °F 60 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 5.91 23.6  
Mash volume with grains 7.17 28.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume 2.61 10.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 6.3 25.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 4.77 g | 19.1 qt) 5.75 23  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.64 22.6  
Total: 8.52 34.1
Equipment Profile Used: System Default
 
Notes

Mash at 153 degrees for 60 mins.
Mash out at 168.
Sparge 170 degrees.
orange and lemon puree at flameout.

Ferment warm at 67-68 degrees to encourage ester production.

Half the minerals in the mash (keeping mash pH within range). The other half in sparge water.

Dry hop day 3 during active fermentation to prevent oxidation.

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  • Last Updated: 2020-01-05 19:21 UTC