Blind Pig-Original 5 gal Beer Recipe | All Grain American IPA | Brewer's Friend
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Blind Pig-Original 5 gal

228 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing/Vinnie Cilurzo
Calories: 228 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Friday February 19th 2021
Amount Fermentable Cost PPG °L Bill %
10.77 lb US - Pale 2-Row10.77 lb Pale 2-Row 37 1.8 78.9%
15.50 oz American - Carapils (Dextrine Malt)15.5 oz Carapils (Dextrine Malt) 33 1.8 7.1%
9.30 oz American - Caramel / Crystal 15L9.3 oz Caramel / Crystal 15L 35 15 4.3%
9.30 oz American - White Wheat9.3 oz White Wheat 40 2.8 4.3%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 5.5%
218.42 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Chinook3.5 oz Chinook Hops Pellet 13 Boil 75 min 181.65 24.6%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 45 min 36.82 10.5%
1.25 oz Centennial1.25 oz Centennial Hops Pellet 10 Boil 30 min 36.7 8.8%
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 0 min 14%
2 oz Cascade2 oz Cascade Hops Pellet 7 Dry Hop 3 days 14%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 3 days 7%
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Dry Hop 4 days 5.3%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Dry Hop 4 days 10.5%
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Dry Hop 4 days 5.3%
14.25 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.87 gal Strike 166 °F 156 °F 30 min
6 gal Fly Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 68 °F
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
1 each Whirlfloc Fining Boil 0 min.
0.50 oz Oak chips Water Agt Primary 0 min.
5 g Citric acid Water Agt Sparge 0 min.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 Volumes
Target Water Profile
Vista Irrigation District 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 156°F (69°C) for 30 minutes (or as long it takes to pass the iodine test). Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 168°F (76°C) water and top up as necessary to get about 6.6 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the schedule for the boil hops.

After the boil, chill the wort to about 64–66°F (18–19°C). Aerate well, add the yeast nutrient, and pitch plenty of healthy yeast. Ferment at 68°F (20°C) until it reaches final gravity, then give it 2 more days to clear diacetyl. Chill to 42°F (6°C) if possible (if not, proceed at 68°F (20°C), but reduce the oak chips by half). Prepare and sanitize a secondary fermentor and place the oak chips and whole-cone hops in a weighted hop bag. Purge the secondary fermentor with CO2 before racking beer into it and adding the first round of dry hops. If possible (i.e., using a conical), dump the cone after the first 3 days, then add the second round of dry hops. After 3 more days (if possible), dump the hops again. Allow up to 2 weeks to clear diacetyl (see below), then crash, package, and carbonate.

Very important: On the day of the first dry hop, take a gravity reading of the beer and note this in your brew log. This exercise will be particularly helpful as it relates to hop creep. Three days after the second dry hop, take a gravity reading and note it. Do the same the following day. Once you go 2 days in a row where your gravity has not dropped from the secondary fermentation from hop creep, you can proceed with bottling or kegging. Depending on your conditions, you might have to wait up to 2 weeks to clear the diacetyl from hop creep. (For more about hop creep and testing for diacetyl, see Brewing with Hops: Don’t Get Creeped Out and Hunting for Diacetyl.)

About those bittering hops: There is a limit to how much alpha acid can be isomerized in beer and also to how much can be perceived. While the calculated IBUs for this recipe might be about 195, a spectrometer reading measured them closer to 80. (The yeast also take up a large portion of isomerized alpha acids, which is why the yeast from an IPA fermentation tastes so bitter.)

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  • Last Updated: 2021-02-19 16:04 UTC
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