Calhoon Crushable Pale Beer Recipe | All Grain Specialty IPA: New England IPA by calhooner | Brewer's Friend
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Calhoon Crushable Pale

184 calories 17.6 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Hop Utilization: 88%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday March 27th 2021
1.056
1.012
5.9%
47.8
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb US - Pale 2-Row10.75 lb Pale 2-Row 37 1.8 85%
0.70 lb American - Wheat0.7 lb Wheat 38 1.8 5.5%
1.20 lb Flaked Oats1.2 lb Flaked Oats 33 2.2 9.5%
12.65 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 7.16 7.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Whirlpool 0 min 16.28 15.4%
1 oz Northern Brewer - Idaho 71 oz Idaho 7 Hops Pellet 12 Whirlpool 0 min 7.82 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Whirlpool 0 min 16.54 15.4%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 15.4%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 3 days 15.4%
1 oz Northern Brewer - Idaho 71 oz Idaho 7 Hops Pellet 12 Dry Hop 3 days 7.7%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 3 days 15.4%
13 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

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  • Public: Yup, Shared
  • Last Updated: 2021-03-28 19:14 UTC
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