Existential Crisis - Beer Recipe - Brewer's Friend

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Existential Crisis

199 calories 20.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Robby Brosman
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday March 20th 2020
1.060
1.015
6.0%
39.2
4.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.83 lb American - Pilsner4.83 lb Pilsner 37 1.8 34.2%
4.83 lb American - Pale 2-Row4.83 lb Pale 2-Row 37 1.8 34.2%
1.66 lb German - Spelt Malt1.66 lb Spelt Malt 37 2 11.8%
2.79 lb Flaked Oats2.79 lb Flaked Oats 33 2.2 19.8%
14.11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mosaic1 oz Mosaic Hops Leaf/Whole 12.5 Boil 5 min 8.29 16.7%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 5 min 8.02 16.7%
1 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)1 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Whirlpool 20 min 16.48 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 20 min 6.44 16.7%
2 oz Yakima Chief Hops - Mosaic LupuLN2 (Cryo)2 oz Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Dry Hop 3 days 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Seattle - Tolt (Q4 2018)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98.5 1 1 94.2 93 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.16 gal Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.66 g | 34.7 qt) 9.01 36.1  
Mash volume with grains (equipment estimates 9.79 g | 39.2 qt) 10.14 40.6  
Grain absorption losses -1.76 -7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 6.3 25.2  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.23 g | 24.9 qt) 5 20  
Total: 9.01 36.1
Equipment Profile Used: System Default
 
Notes

1oz amarillo + 1oz citra if they smell ok: 5 min
1oz cryo mosaic + 1oz amarillo: 20 min whirlpool
DH 3days: 2 oz cryo mosaic


I don’t have an exact recommendation on the ppm of calcium chloride to have in New England IPAs or the perfect ratio of S04/CaCI2 but my experience would suggested starting with <200pm of calcium chloride and a S04/CaCI2 ratio of close to 1:1 (which does go slightly against some of the research).
Source: http://scottjanish.com/chasing-mouthfeel-softness/

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  • Last Updated: 2020-04-01 15:53 UTC