Oh! Idaho! (4th Generation) Beer Recipe | Extract American IPA | Brewer's Friend
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Oh! Idaho! (4th Generation)

15000 calories 1654.9 g 20 qt
Beer Stats
Method: Extract
Style: American IPA
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.013 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 40% (steeping grains only)
Source: DL Boatman
Hop Utilization: 91%
Calories: 15000 calories (Per 20qt)
Carbs: 1654.9 g (Per 20qt)
Created: Thursday July 15th 2021
1.084
1.024
7.9%
107.4
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Briess - DME Golden Light9 lb DME Golden Light - (late boil kettle addition) 44.6 4 55.4%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 1.5%
1 lb Raw Honey1 lb Raw Honey - (late boil kettle addition) 38 20 6.2%
10.25 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Gambrinus - Honey Malt1 lb Honey Malt 37 25 6.2%
5 lb Great Western - Pure Idaho Pilsen5 lb Pure Idaho Pilsen 37.7 1.5 30.8%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 30 min 39.22 6.3%
1 oz Yakima Valley Hops - Experimental ID-1581 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Boil 3 min 7.2 6.3%
1 oz Yakima Valley Hops - Idaho 7 (12.5 AA)1 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Boil 3 min 6.25 6.3%
1 oz Yakima Valley Hops - Idaho Gem (12.1 AA)1 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Boil 3 min 6.05 6.3%
2 oz Yakima Valley Hops - Idaho 7 (12.5 AA)2 oz Yakima Valley Hops - Idaho 7 (12.5 AA) Hops Pellet 12.5 Hop Stand 15 min 15.6 12.5%
2 oz Yakima Valley Hops - Idaho Gem (12.1 AA)2 oz Yakima Valley Hops - Idaho Gem (12.1 AA) Hops Pellet 12.1 Hop Stand 15 min 15.1 12.5%
2 oz Yakima Valley Hops - Experimental ID-1582 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Hop Stand 15 min 17.98 12.5%
2 oz Yakima Valley Hops - Idaho 72 oz Idaho 7 Hops Pellet 12.5 Dry Hop 3 days 12.5%
2 oz Yakima Valley Hops - Idaho Gem2 oz Idaho Gem Hops Pellet 12.1 Dry Hop 3 days 12.5%
2 oz Yakima Valley Hops - Experimental ID-1582 oz Yakima Valley Hops - Experimental ID-158 Hops Pellet 14.4 Dry Hop 3 days 12.5%
16 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
3.50 g Epsom Salt Water Agt Mash 30 min.
4.50 g Gypsum Water Agt Mash 30 min.
1 each Whirlfloc tablet Fining Boil 5 min.
3 g Yeast Nutrient Other Boil 10 min.
2.50 lb Russet Potatoes, raw, chopped Other Mash 30 min.
0.10 oz Fermcap Fining Boil 75 min.
0.40 g Salt Water Agt Mash 30 min.
1 tsp Amylase Other Mash --
1 lb Flaked Oats Other Mash 30 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.73 psi       Temp: 40 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
 
Notes
  1. Add water agents to 3.5 gals water in brew kettle, stir to dissolve.
  2. Heat water to 155 degrees.
  3. Add amylase enzyme, pilsner & honey malts, oats, and chopped potatoes to brew kettle. Raise temperature to 155-157 degrees and let items steep for 30 minutes then remove from the brew kettle.
  4. Add ~4 gals water to wort to bring amount up to 7.5 gals. Bring wort to boil.
  5. After 15 minutes boil, add 1 oz Simcoe hops.
  6. After 45 minutes boil, add maltodextrin.
  7. After 65 minutes boil, add yeast nutrients and honey.
  8. After 70 minutes boil, add Whirlfloc tablet.
  9. After 72 minutes boil, add Idaho #7, Idaho Gem, and Experimental ID-158 hops.
  10. After 75 minutes of boil, turn off heat, top-up wort to 6.5-7 gals with distilled water.
  11. Add Idaho #7, Idaho Gem, and Experimental ID-158 hops to wort for 15 minutes of whirlpool/hop stand part of resting period.
  12. When fully cooled, transfer to fermentor, aerate, then pitch yeast.
  13. After high krausening subsides (3-4 days) add Idaho #7, Idaho Gem, and Experimental ID-158 hops to fermenter for dry hopping.
  14. After 7-8 days in fermentor, transfer wort to Corney keg and refrigerate. If desired, can add corn sugar at this time for secondary fermentation & carbonization.
  15. After 1-2 days of refrigeration, force carbonate with pressurized CO2.

    As a 4th generation Idahoan who lives near where the bulk of Idaho hops, barley, and potatoes are grown, it only made sense to brew an IPA featuring these Idaho products.
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  • Last Updated: 2024-05-30 01:00 UTC
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