P to the E - Beer Recipe - Brewer's Friend

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P to the E

250 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10.8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pirate Fish
Calories: 250 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday December 25th 2019
1.076
1.014
8.2%
182.6
5.9
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 48.6%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 3.7%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 2.8%
9 lb Liquid Malt Extract - Extra Light9 lb Liquid Malt Extract - Extra Light 37 2.5 33.6%
8 oz Briess - DME Golden Light8 oz DME Golden Light 44.6 4 1.9%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 1.9%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.5%
26.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 7 Mash 80 min 9.11 15.4%
4 oz Magnum4 oz Magnum Hops Pellet 15 Boil 60 min 97.88 15.4%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Boil 45 min 38.04 7.7%
2 oz Columbus2 oz Columbus Hops Pellet 15 Boil 30 min 37.61 7.7%
4 oz Centennial4 oz Centennial Hops Pellet 10 Boil 0 min 15.4%
6 oz Columbus6 oz Columbus Hops Pellet 15 Dry Hop 5 days 23.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Dry Hop 5 days 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 7.7%
26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
7 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 959 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Sacramento, CA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Hybrid: 50% grain BIAB, 50% extract 60 min. boil. Infusion 160 °F 152 °F 80 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.5 gal (54 qt). Suggest reducing initial water volume to 11.8 gal (47.22 qt) and adding 1.5 gal (6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.49 gal (61.96 qt). Suggest reducing initial strike volume to 10.97 gal (43.88 qt) and adding 3.49 gal (13.96 qt) sparge/top-off. 14.46 57.8  
Strike water volume (equipment estimates 14.76 g | 59.1 qt) 14.46 57.8  
Mash volume with grains (equipment estimates 15.79 g | 63.2 qt) 15.49 62  
Grain absorption losses -1.84 -7.4  
Hops absorption losses (mash) -0.15 -0.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 13.3 g | 53.2 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 10.8 43.2  
Top off amount 0.2 0.8  
Volume into fermentor 11 44  
Total: 14.46 57.8
Equipment Profile Used: System Default
 
Notes


Hybrid BIAB/extract 50/50 recipe (grain mashed as usual, then extracts added at 60 min. boil time).
Yeast pitched dry (for the last time - rehydration equipment has been added to the equipment profile).

Carbonation right in the sweet spot at 2.5 volumes.
Good lacing despite being half extract.

Next batch will have:
°Mash pH adjusted (either acidulated malt or acid additions).
°Will use hydrated yeast; a recalculation of pitch may be necessary.
°May include CaSo4 additions. The source water for the brewery in Windsor, California is from the Russian River drainage basin, while Sacramento's water is from the snow melt of the American River Basin.


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  • Last Updated: 2020-02-07 16:48 UTC