Treasure Cove IPA - Beer Recipe - Brewer's Friend

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Treasure Cove IPA

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 75 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 67.5% (brew house)
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Monday May 11th 2020
1.066
1.015
6.7%
69.6
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Briess - Brewers Malt 2-Row9.5 lb Brewers Malt 2-Row 37 1.8 68.8%
2.50 lb Briess - Wheat Malt, White2.5 lb Wheat Malt, White 39.1 2.5 18.1%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5.4%
5 oz Rice Hulls5 oz Rice Hulls 0 0 2.3%
4 oz Honey Malt4 oz Honey Malt 37 25 1.8%
8 oz US - Brewers Crystals8 oz Brewers Crystals 44 2 3.6%
221 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Barth-Haas - Columbus (15 AA)0.3 oz Barth-Haas - Columbus (15 AA) Hops Pellet 17.2 First Wort 0 min 19.81 2.1%
1 oz Artisan - Columbus (CTZ) (14.9 AA)1 oz Artisan - Columbus (CTZ) (14.9 AA) Hops Pellet 17.2 Boil 10 min 20.83 7.1%
0.75 oz Artisan - Columbus (CTZ) (14.9 AA)0.75 oz Artisan - Columbus (CTZ) (14.9 AA) Hops Pellet 17.2 Whirlpool at 180 °F 30 min 6.81 5.3%
2 oz Yakima Valley Hops - BRU-12 oz BRU-1 Hops Pellet 14.4 Whirlpool at 180 °F 30 min 15.2 14.2%
1 oz Yakima Valley Hops - Citra1 oz Citra Hops Pellet 13.1 Whirlpool at 180 °F 30 min 6.92 7.1%
1 oz Yakima Valley Hops - BRU-11 oz BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) at 68 °F 2 days 7.1%
1 oz Charles Faram - Columbus1 oz Columbus Hops Pellet 17 Dry Hop (High Krausen) at 68 °F 2 days 7.1%
1 oz Yakima Valley Hops - Simcoe1 oz Simcoe Hops Pellet 12.9 Dry Hop (High Krausen) at 68 °F 3 days 7.1%
4 oz Yakima Valley Hops - Mosaic4 oz Mosaic Hops Pellet 11.5 Dry Hop at 55 °F 8 days 28.5%
2 oz Yakima Chief Hops - Citra2 oz Citra Hops Pellet 13 Dry Hop at 55 °F 8 days 14.2%
14.05 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
35 ml Phosphoric acid Water Agt Mash --
0.50 g Table Salt Water Agt Mash --
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 0 8 175 100 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.66 gal Strike 162 °F 152 °F 60 min
1.82 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.66 22.6  
Mash volume with grains 6.72 26.9  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 3.53 g | 14.1 qt) 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.31 g | 29.3 qt) 6.22 24.9  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.39 g | 21.6 qt) 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.14 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.39 g | 21.6 qt) 5.25 21  
Total: 8.1 32.4
Equipment Profile Used: System Default
 
Notes

Gonna try to double dry hop. Once during day 2 or high krausen with the other being as krausen begins to drop or day 4-5 (1-2 plato left). Hoping collection tank will catch most yeast and hops.

Keeping with Trillium style hop dosing of Columbus for bittering and 10 minute addition. Add a ton of simcoe since I have a lot to work with. Blend with citra to not make one dimensional. Hopefully not super catty but I don’t mind those styles. Bru 1 can be brought in for next NEIPA.

Will cold crash for 72-96 hours prior to closed transfer to purged keg based on the Pinthouse Pizza talks.

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  • Last Updated: 2021-07-15 21:59 UTC