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Finally Brewing

262 calories 24.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Kevin Skene
Calories: 262 calories (Per 12oz)
Carbs: 24.9 g (Per 12oz)
Created: Monday April 27th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Great Western - California Select 2-Row Malt8 lb California Select 2-Row Malt 37 2 53.3%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10%
3 lb Muntons - Oat Malt3 lb Oat Malt 28 2.43 20%
2.50 lb Briess - DME Golden Light2.5 lb DME Golden Light - (late boil kettle addition) 44.6 4 16.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Boil 0 min 12%
1.50 oz Simcoe1.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 12%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 0 min 4%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Dry Hop at 58 °F 6 days 20%
1.50 oz Perle1.5 oz Perle Hops Pellet 8.2 Dry Hop at 58 °F 6 days 12%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Dry Hop at 58 °F 6 days 4%
4.50 oz Galaxy4.5 oz Galaxy Hops Pellet 14.25 Dry Hop at 58 °F 5 days 36%
12.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each White Labs Servomyces Yeast Nutrient Water Agt Boil 15 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.7 psi       Temp: 36 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
R/O Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Starting with RO Water (ppm<10)

(Strike Water Treatments for 5 gallons)
Gypsum - 4 grams
Calcium Chloride - 3.4 grams
Sodium Bicarbonate - 2.2 grams
Lactic Acid - 2 mL

(Sparge Water Treatments for 5 gallons)
Gypsum - 4 grams
Calcium Chloride - 3.4 grams

Adjusted Mash to pH XX / Sparge Water pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal Intl. Temp 169, test pH after 10 min rest Strike 169 °F 154 °F 60 min
5.16 gal Collect 7.5 gallon wort Fly Sparge 170 °F 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume 5.41 21.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.69 g | 30.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.19 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume (equipment estimates 5.31 g | 21.2 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

6-19-2020

Last Updated and Sharing
 
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  • Last Updated: 2020-06-19 17:11 UTC