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FOREVER IPA XX

185 calories 19.1 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.35 liters
Post Boil Size: 13.35 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created Friday June 5th 2020
1.060
1.015
5.9%
21.6
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,414.73 g United Kingdom - Maris Otter Pale2414.73 g Maris Otter Pale 38 3.75 78.1%
246 g Crisp Malting - Wheat Malt246 g Wheat Malt 38.87 2 8%
246 g Flaked Oats246 g Flaked Oats 33 2.2 8%
184 g American - Carapils (Dextrine Malt)184 g Carapils (Dextrine Malt) 33 1.8 6%
3,090.73 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Leaf/Whole 11 Boil 60 min 10.35 3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 75 °C 20 min 2.08 11.9%
20 g Cascade20 g Cascade Hops Pellet 7 Whirlpool at 75 °C 20 min 11.9%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool 20 min 9.17 11.9%
102.86 g Mix102.86 g Mix Hops Pellet 14.5 Dry Hop 0 days 61.3%
167.86 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16.8 L Infusion 74 °C 60 min
Starting Mash Thickness: 2.82 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.68 g Salt Water Agt Boil 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
0.57 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Updated Free time water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
140 0 0 175 90 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at 149°F (65°C) for 60 minutes.

Add half of the water salt additions to the mash and the rest at sparge.

Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes.

Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation.

YEAST: London Ale III (Wyeast 1318), Dry English Ale (White Labs WLP007), or Vermont/Conan

When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition.

About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-21 15:19 UTC
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