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Breakside IPA Clone (modified)

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: beerandbrewing.com
Rating:

4.00 (1 Review)

Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)

Created: Sunday June 28th 2020

Original Gravity:

1.061

Final Gravity:

1.011

ABV (standard):

6.6%

IBU (tinseth):

90.8

SRM (morey):

5.7

Mash pH

5.5

Cost $

2.40

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Briess - Pale 2-Row10 lb Pale 2-Row	37	1.8	76.9%
1.50 lb	Briess - American - Caramel Malt - 10L1.5 lb American - Caramel Malt - 10L	35.4	10	11.5%
1 lb	Viking - Munich Light1 lb Munich Light	28	6	7.7%
8 oz	Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose	42	0.5	3.8%
13 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
18 g	Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops	Pellet	14.9	Boil at 212 °F	60 min	31.8	5.6%
18 g	Artisan - Columbus (CTZ)18 g Columbus (CTZ) Hops	Pellet	14.9	Boil at 212 °F	30 min	24.44	5.6%
18 g	Artisan - Cascade18 g Cascade Hops	Pellet	6	Boil at 212 °F	10 min	4.64	5.6%
2 oz	Artisan - Citra2 oz Citra Hops	Pellet	12.4	Boil at 212 °F	5 min	16.62	17.8%
52 g	Artisan - Cascade52 g Cascade Hops	Pellet	6	Whirlpool at 170 °F	20 min	4.35	16.3%
52 g	Artisan - Citra52 g Citra Hops	Pellet	12.4	Whirlpool at 170 °F	20 min	8.98	16.3%
52 g	Artisan - Cascade52 g Cascade Hops	Pellet	6	Dry Hop at 68 °F	Day 7		16.3%
52 g	Artisan - Citra52 g Citra Hops	Pellet	12.4	Dry Hop at 68 °F	Day 7		16.3%
318.70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
36 g	Artisan - Columbus (CTZ) (Pellet) 36 g Columbus (CTZ) (Pellet) Hops	56.24	11.2%
122 g	Artisan - Cascade (Pellet) 122 g Cascade (Pellet) Hops	8.99	38.2%
160.70 g	Artisan - Citra (Pellet) 160.6990462 g Citra (Pellet) Hops	25.6	50.4%
318.70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal	eBIAB	Steeping	156 °F	153 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4.30 ml	Lactic acid	Water Agt	Mash	1 hr.
12.80 g	Gypsum	Water Agt	Mash	1 hr.
1 each	Campden Tablet	Water Agt	Mash	1 hr.
0.25 tsp	Yeast Nutrient	Water Agt	Boil	15 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	20 Grams	Cost:	$ 0.12 / g $ 2.40
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 2.40 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.25 psi Temp: 38 °F CO₂ Level: 2.5 Volumes

Target Water Profile

31191

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
128.6	11	90	73	303	59.9
Mash Chemistry and Brewing Water Calculator

Notes

This is the best homebrew I've made to date!

I made the following changes from the recipe found at: https://beerandbrewing.com/breakside-brewery-ipa-recipe/

-Increased 2-row from 8.75lb. to 10 lb.
-Increased "Light Crystal" from 1.125 lb. to 1.5 lb and used Caramel Malt 10L.
-Increased Light Munich from 12 oz. to 1 lb.
-Used 18g Cascade (6%AA) instead of Centennial at 10 min.
-Used Cascade instead of Chinook at whirlpool
-Used Cascade instead of Chinook at end of fermantation/dry hop. (I have 5 lbs of Cascade I need to use up!)
-Used 20g of SafeAle US-05 instead of WLP001.
-Finally, I made water adjustments listed under "Other Ingredients" based on my local water profile in order to reach the targets shown.

DIRECTIONS:
Add brewing tablets/salts/acids as needed to water and mix well until fully dissolved. Add grains. Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Add corn sugar at beginning of boil. Boil for 60 mins adding hops as specified. Add yeast nutrient with around 15-10 mins to ago. After flameout, add whirlpool hops when temp gets down to 170°F. Whirlpool for 20-30 mins. Cool wort to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Cascade at the end of fermentation. Transfer off of the hops and yeast at day 11.

BREAKSIDE BREWER’S NOTES:
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-09-16 23:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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TigerDave • 08/10/2020 at 05:46pm

4 of 5

It's only been conditioning in the keg for 3 weeks, but I tried it last night and it's very good. I do get noticeable amounts of sweet orange honey on the pallet (probably from the crystal/caramel malt + Citra hops), and while it is a little on the sweet side, so are many commerical IPAs (to me). This is the 2nd batch where I am now waiting at least 4 weeks for keg conditioning before I classify it as "ready for drinking".

The malts/hops balance is there though, and this is a rarity for me. It actually tastes like a commerical brew and lacks that typical "homebrew" taste I often get. I guess it's because I'm starting to pay very close attention to the water profile. I spent more time on that for this batch than any previous batches.

Changes for next time? Perhaps less crystal malt and/or con sugar/dextrose to tone down the sweetness. And then maybe more pale 2-row and/or Munich Light. I am still learning what each grain brings to the table! Cheers!

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Breakside IPA Clone (modified)

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