Quarantine - Beer Recipe - Brewer's Friend

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Quarantine

240 calories 25.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 77% (brew house)
Source: MC
Hop Utilization: 98%
Calories: 240 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Friday March 6th 2020
1.072
1.019
7.0%
45.8
5.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 67.9%
3 lb Briess - Wheat Malt, Red3 lb Wheat Malt, Red 37.3 2.3 21.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Citra0.2 oz Citra Hops Pellet 12.6 First Wort 0 min 8.5 2.2%
0.20 oz Strata0.2 oz Strata Hops Pellet 15.5 First Wort 0 min 10.46 2.2%
0.20 oz Cashmere0.2 oz Cashmere Hops Pellet 7.2 First Wort 0 min 4.86 2.2%
0.20 oz Citra0.2 oz Citra Hops Pellet 12.6 Whirlpool at 210 °F 40 min 1.92 2.2%
0.20 oz Strata0.2 oz Strata Hops Pellet 15.5 Whirlpool at 210 °F 40 min 2.36 2.2%
0.20 oz Cashmere0.2 oz Cashmere Hops Pellet 7.2 Whirlpool at 210 °F 40 min 1.1 2.2%
0.40 oz Citra0.4 oz Citra Hops Pellet 12.6 Whirlpool at 190 °F 30 min 2.95 4.4%
0.40 oz Strata0.4 oz Strata Hops Pellet 15.5 Whirlpool at 190 °F 30 min 3.63 4.4%
0.40 oz Cashmere0.4 oz Cashmere Hops Pellet 7.2 Whirlpool at 190 °F 30 min 1.69 4.4%
0.60 oz Citra0.6 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 20 min 2.99 6.7%
0.60 oz Strata0.6 oz Strata Hops Pellet 15.5 Whirlpool at 170 °F 20 min 3.67 6.7%
0.60 oz Cashmere0.6 oz Cashmere Hops Pellet 7.2 Whirlpool at 170 °F 20 min 1.71 6.7%
0.60 oz Citra0.6 oz Citra Hops Pellet 12.6 Dry Hop at 66 °F 8 days 6.7%
0.60 oz Strata0.6 oz Strata Hops Pellet 15.5 Dry Hop at 66 °F 8 days 6.7%
0.60 oz Cashmere0.6 oz Cashmere Hops Pellet 7.2 Dry Hop at 66 °F 8 days 6.7%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop at 40 °F 2 days 11.1%
1 oz Strata1 oz Strata Hops Pellet 15.5 Dry Hop at 40 °F 2 days 11.1%
1 oz Cashmere1 oz Cashmere Hops Pellet 7.2 Dry Hop at 40 °F 2 days 11.1%
9 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4.50 g Gypsum Water Agt Mash 1 hr.
1.87 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Irish moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 273 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.1 gal Single temp infusion Infusion -- 156 °F 60 min
2.9 gal BIAB dunk sparge Sparge -- 70 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.16 g | 36.6 qt) 9.9 39.6  
Mash volume with grains (equipment estimates 10.28 g | 41.1 qt) 11.02 44.1  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.64 g | 22.5 qt) 6.7 26.8  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.57 g | 26.3 qt) 5.5 22  
Total: 9.9 39.6
Equipment Profile Used: System Default
 
Notes

-Settling on a grain bill for NEIPAs and adjusting slightly while making changes to hops. This recipe uses Epiphany Craft Malts for 2-row and wheat additions. I want a bit more of an orange hue from these, so was going to increase the C-20 addition, but Epiphany's malts are slightly higher Lovibond (Foundation = 2.6-3.5; Red Wheat Malt = 4.5-5.4). Hoping these changes can add a bit more flavor and color. Also changing up the yeast to WLP001. Not sure how this will detract from the flavors that come from London Ale III or A38 Juice.

Dry Hop Schedule:
-Dry hop #1 at high krausen (36-48 hours after yeast pitch)
-Dry hop #2 six days later (or after fermentation is complete) at the beginning of cold crash (for two days)

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  • Last Updated: 2020-04-09 21:55 UTC