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Double IPA

273 calories 28 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 44 liters (fermentor volume)
Pre Boil Size: 51.5 liters
Post Boil Size: 42.5 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Francois bernier
Calories: 273 calories (Per 355mL)
Carbs: 28 g (Per 355mL)
Created Thursday March 26th 2020
1.082
1.021
8.02%
79.93
6.01
5.58
96.18
 
Fermentables
Amount Fermentable PPG °L Bill %
10.50 kg American - Pilsner10.5 kg Pilsner 37 1.8 64.8%
5.05 kg Canadian - Pale 2-Row5.05 kg Pale 2-Row 36 1.75 31.2%
0.24 kg American - Caramel / Crystal 10L0.244 kg Caramel / Crystal 10L 35 10 1.5%
0.40 kg Canadian - Honey Malt0.4 kg Honey Malt 37 25 2.5%
16.19 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Summit40 g Summit Hops Pellet 18.5 Mash 75 min 7.09 5.1%
40 g Summit40 g Summit Hops Pellet 18.5 Boil 90 min 38.07 5.1%
40 g Simcoe40 g Simcoe Hops Pellet 12.7 Boil 10 min 8.86 5.1%
50 g Centennial50 g Centennial Hops Pellet 10 Hopback at 85 °C 10 min 3.41 6.4%
100 g Chinook100 g Chinook Hops Pellet 13 Hopback at 85 °C 10 min 8.86 12.8%
100 g Columbus100 g Columbus Hops Pellet 15 Hopback at 95 °C 10 min 13.64 12.8%
100 g Columbus100 g Columbus Hops Pellet 15 Dry Hop 8 days 12.8%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 12.8%
56.70 g Amarillo56.7 g Amarillo Hops Lupulin Pellet 20 Dry Hop 3 days 7.2%
100 g Simcoe100 g Simcoe Hops Pellet 12.7 Dry Hop 3 days 12.8%
56.70 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA)56.7 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo) (22 AA) Hops Lupulin Pellet 22 Dry Hop 3 days 7.2%
 
Mash Guidelines
Amount Description Type Temp Time
39.3 L Strike 68 °C 60 min
Starting Mash Thickness: 2.4 L/kg
 
Other Ingredients
Amount Name Type Use Time
10 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
35 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 305 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 23.06 92.2  
Strike water volume at mash thickness of 1.15011 qt/lb 10.26 41.1  
WARNING: Mash tun capacity exceeded.
Volume required: 13.1 gal. Reduce mash thickness
   
Remaining sparge water volume 12.8 51.2  
Grain absorption losses -8.93 -35.7  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 13.89 55.5  
Boil off losses -2.25 -9  
Hops absorption losses -0.02 -0.1  
Amount going into fermentor 11.62 46.5  
Total: 23.06 92.2
 
Notes

Ph mash 5.2 ph sparge 5.3
Mash 68 1h Mash hop 30 min decoction 8 litre a 100
Mash out 75 15 min

Boil 90 min Hop back wp et counterflow on jusqua 60c
Og 1.084 ph 5.3

Jour 1 pitch slurry 3 litre hf 18 c

Fermentation 8heure apres start

Jour 2 petite bulle 19c
Jour 3 20c
Jour4 21c
Jour 7 16c
Jour 9 drop dh 1 rousse (2pouce port)
Au 12h

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  • Last Updated: 2020-04-10 13:47 UTC