Piney the Welder (Great Fermentations) - Beer Recipe - Brewer's Friend

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Piney the Welder (Great Fermentations)

255 calories 23.9 g 12 oz
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Vinnie Cilurzo (Zymurgy July/August 2009)
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Sunday February 23rd 2020
1.077
1.016
8.1%
14.4
7.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb US - Pale 2-Row14.5 lb Pale 2-Row 37 1.8 87.9%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.1%
16.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Liquid hop extract0.35 oz Liquid hop extract Hops Extract 15 Boil 60 min 14.4 4.6%
2.50 oz Simcoe2.5 oz Simcoe Hops Pellet 12.7 Aroma 0 min 32.9%
1 oz Centennial1 oz Centennial Hops Pellet 10 Aroma 0 min 13.2%
1 oz Columbus1 oz Columbus Hops Pellet 15 Dry Hop 13 days 13.2%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 13 days 13.2%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Dry Hop 13 days 13.2%
0.25 oz Columbus0.25 oz Columbus Hops Pellet 15 Dry Hop 5 days 3.3%
0.25 oz Centennial0.25 oz Centennial Hops Pellet 10 Dry Hop 5 days 3.3%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 3.3%
7.60 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 20 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 0 8 17 13 55
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.7 gal Strike 160 °F 151 °F 60 min
1.5 gal Batch Sparge 170 °F 170 °F 20 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.78 27.1  
Mash volume with grains 8.02 32.1  
Grain absorption losses -1.94 -7.8  
Remaining sparge water volume (equipment estimates 3.22 g | 12.9 qt) 1.91 7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -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: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Recipe provided by Vinnie Cilurzo

where the hop bill says Columbus it is CTZ according to the pdf from Vinnie.

Ingredients:

for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus
13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus 13.90% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12 to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to 14 days total)
0.25 oz (7 g) Columbus
13.90% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5 days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days to go in dry hop)
*Tomahawk/Zeus can be substituted for Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast

Original Gravity: 1.072
Final Gravity: 1.011
Extract Efficiency: 75 percent
IBUs: 90-95 (actual/not calculated)
ABV: 8.2%
SRM: 7

Directions:

Mash grains at 151-152° F (66-67° C) for an hour or until starch conversion is complete.

Mash out at 170° F (77° C) and sparge. Collect 8 gallons (30 L) of runoff, stir in dextrose, and bring to a boil.

Add hops as indicated in the recipe.

After a 90 minute boil, chill wort to 67° F (19° C) and transfer to fermenter.

Pitch two packages of yeast or a yeast starter and aerate well.

Ferment at 67° F (19° C) until fermentation activity subsides, then rack to secondary.

Add first set of dry hops on top of the racked beer and age 7-9 days, then add the second set. Age five more days then bottle or keg the beer.

URL: https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf



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  • Last Updated: 2021-12-26 00:53 UTC