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PB0029 Thorpe's Hammer 07/08/2021

225 calories 16.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: Project Barley Brewery
Calories: 225 calories (Per 12oz)
Carbs: 16.5 g (Per 12oz)
Created Wednesday July 7th 2021
1.069
1.008
8.1%
184.1
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
137.50 lb Rahr - Standard 2-Row137.5 lb Standard 2-Row 36.8 1.8 52.3%
55 lb Rahr - Premium Pilsner55 lb Premium Pilsner 36.8 1.75 20.9%
35 lb Corn Sugar - Dextrose35 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 13.3%
20 lb Dry Malt Extract - Extra Light20 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 7.6%
10 lb Rice Hulls10 lb Rice Hulls 0 0 3.8%
1.50 lb Crisp Malting - Crystal Light - 45L1.5 lb Crystal Light - 45L 33.1 45 0.6%
2 lb Dingemans - Cara 45 2 lb Cara 45 34.5 47 0.8%
2 lb Crisp Malting - Caramalt 15L2 lb Caramalt 15L 32.7 17.5 0.8%
263 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 oz Magnum36 oz Magnum Hops Pellet 14.2 First Wort 90 min 107.29 12.1%
12 oz CTZ12 oz CTZ Hops Pellet 13.3 Boil 45 min 27.95 4%
14 oz Simcoe14 oz Simcoe Hops Pellet 13.2 Boil 30 min 27.1 4.7%
12 oz Centennial12 oz Centennial Hops Pellet 11.1 Whirlpool at 210 °F 30 min 5.23 4%
32 oz Simcoe32 oz Simcoe Hops Pellet 13.2 Whirlpool at 210 °F 30 min 16.57 10.7%
2 lb Centennial2 lb Centennial Hops Pellet 11.1 Dry Hop at 70 °F 4 days 10.7%
2 lb CTZ2 lb CTZ Hops Pellet 13.3 Dry Hop at 70 °F 4 days 10.7%
2 lb Simcoe2 lb Simcoe Hops Pellet 13.2 Dry Hop at 70 °F 4 days 10.7%
2 lb Centennial2 lb Centennial Hops Pellet 11.1 Dry Hop at 60 °F 2 days 10.7%
2 lb CTZ2 lb CTZ Hops Pellet 13.3 Dry Hop at 60 °F 2 days 10.7%
2 lb Simcoe2 lb Simcoe Hops Pellet 13.2 Dry Hop at 60 °F 2 days 10.7%
18.62 lbs / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
70.2 gal Strike 150 °F 60 min
75 gal Fly Sparge 170 °F --
Starting Mash Thickness: 1.35 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
35 g Epsom Salt Water Agt Mash 1 hr.
100 g Gypsum Water Agt Mash 1 hr.
46.27 ml Phosphoric acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 75 min.
18 g Whirlfloc Fining Boil 15 min.
15 g yeastx-82 Other Boil 15 min.
50 ml Lactic Acid 88% Water Agt Whirlpool 10 min.
25 g ALDC Other Primary 0 min.
20 g antiox-C Other Secondary 3 days
750 ml Biofine Clear Fining Secondary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
500 Grams
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2341 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.14 psi       Temp: 30 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water @164 F (target sacc rest temp is 150 F)
salts and acid per "other ingredients"
~75 gal sparge @ 180F
add 50 ml lactic acid in whirlpool
Mash Chemistry and Brewing Water Calculator
 
Notes

Note: hot side hop quantities are per 3 bbl segment. dry hop quantities are per 6 bbl.

Let mash sit 30 min then start re-circ to hit 165, then start lauter
1 tbsp fermcap and first wort hops added to BK as it starts to fill

Add whirlfloc and yeastx-82 with 15 mins left in boil
Add DME and Dextrose with 15 min left in boil

Add whirlpool hops and whirlpool for 10 min. Just before shutting off whirpool pump, add additional acid per "other ingredients" and then let rest 15 min.

Then knockout through sanitized HX to FV.

get batch 1 to 58F and then add ALDC directly to FV and pitch yeast and oxygenate at 1 L/min for 10 min

knock out batch 2 to target 68 F for start of fermentation. Set controller for 70F.

When gravity hits 4.5 brix/plato, add "4 day dry hops"

When gravity hits 3.5 brix/plato or is stable for 2 days in a row, shut blowoff

When gravity is below 3.5 brix and is stable for 2 days in a row, check for diacetyl and other off flavors. If none exist, soft crash to 60 F

1 day after soft crash to 60 F, dump yeast and trub and add "2 day dry hops" and purge headspace with c02 and leave ~4 psi residual. Set temp controller to 70F. Rouse dry hops 1 day after adding.

After adding "2 day dry hops," check for gravity to be stable for 2 days in a row and the check for diacetyl and other off flavors. If none exist, crash to 35 F.

1 day after crash to 35 F, dump trub, inject 750 ml biofine and 20 g antiox-C, and set temp to 32F. Hook up to C02 to 16 psi.

after 2-3 day, check clarity. Add 250 ml more biofine if needed. Adjust C02 to target 2.6 volumes, based on temperature.

wait 2 to 4 more days as schedule allows. If clarity is good and no hop burn or rough flavors, and C02 levels and mouthfeel are good, then package.

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  • Last Updated: 2021-11-23 11:10 UTC
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