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5,6,7,8 IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Monday April 12th 2021

Original Gravity:

1.057

Final Gravity:

1.010

ABV (standard):

6.1%

IBU (tinseth):

45.8

SRM (morey):

4.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 kg	Barrett Burston - Pale Malt1 kg Pale Malt	37	2	80.6%
0.12 kg	New Zealand - Wheat Malt0.12 kg Wheat Malt	35.4	2.13	9.7%
0.12 kg	Flaked Oats0.12 kg Flaked Oats	33	2.2	9.7%
1.24 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Amarillo5 g Amarillo Hops	Pellet	8.6	First Wort	0 min	25.44	11.9%
6 g	Amarillo6 g Amarillo Hops	Pellet	8.6	Boil	5 min	5.53	14.3%
7 g	Amarillo7 g Amarillo Hops	Pellet	8.6	Whirlpool	0 min	6.02	16.7%
8 g	Citra8 g Citra Hops	Pellet	11	Whirlpool	0 min	8.8	19%
8 g	Citra8 g Citra Hops	Pellet	11	Dry Hop	5 days		19%
8 g	Amarillo8 g Amarillo Hops	Pellet	8.6	Dry Hop	5 days		19%
42 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
26 g	Amarillo (Pellet) 26 g Amarillo (Pellet) Hops	36.99	61.9%
16 g	Citra (Pellet) 16 g Citra (Pellet) Hops	8.8	38%
42 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 L		Infusion	72 °C	66 °C	30 min
Starting Mash Thickness: 3.22 L/kg Starting Grain Temp: 16 °C

Other Ingredients

Amount	Name	Type	Use	Time
11.70 g	Gypsum	Water Agt	Mash	--
3.25 g	Epsom Salt	Water Agt	Mash	--
0.65 g	Table Salt	Water Agt	Mash	--
3.25 g	Baking Soda	Water Agt	Mash	--
1 g	Yeast Nutrient	Other	Whirlpool	--

Yeast

Lallemand - Verdant IPA

Amount:	5 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 25 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
152.3	5	14	268.1	10	52
Mash Chemistry and Brewing Water Calculator

Notes

Rehydrate yeast 15 mins after placing wort in ice bath.

Place 1 cup of warm (35-40C) boiled water into measuring jug
Sprinkle yeast onto surface of the water
Cover and leave undisturbed for 15 mins
Swirl gently to suspend yeast completely
Leave for a further 5 mins

7/8/21 - OG 1.0633, 15.5 Brix
21/8/21 - FG 1.008, 7.1 Brix (Adjusted)
= 7.27% ABV

Last Updated and Sharing

225

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Brews

Public: Yup, Shared
Last Updated: 2021-09-02 01:19 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

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