Inflation Too High (original / ideal) Beer Recipe | All Grain American IPA | Brewer's Friend
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Inflation Too High (original / ideal)

190 calories 11.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.75 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 59% (brew house)
Hop Utilization: 99%
Calories: 190 calories (Per 12oz)
Carbs: 11.2 g (Per 12oz)
Created: Saturday November 5th 2022
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 59%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.9%
1 lb Cane Sugar1 lb Cane Sugar 46 0 6.6%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.3%
0.01 lb American - Caramel / Crystal 40L0.01 lb Caramel / Crystal 40L 34 40 0.1%
4 lb Dingemans - Belgian Pilsner Malt4 lb Belgian Pilsner Malt 37 1.6 26.2%
15.26 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 47.21 7.7%
1 oz evergreen1 oz evergreen Hops Pellet 8 Boil 10 min 9.13 7.7%
1 oz Zamba1 oz Zamba Hops Pellet 9.2 Boil 10 min 10.5 7.7%
2 oz evergreen2 oz evergreen Hops Pellet 8 Dry Hop (High Krausen) 3 days 15.4%
2 oz Zamba2 oz Zamba Hops Pellet 10 Dry Hop (High Krausen) 3 days 15.4%
3 oz evergreen3 oz evergreen Hops Pellet 8 Dry Hop 3 days 23.1%
3 oz Zamba3 oz Zamba Hops Pellet 10 Dry Hop 3 days 23.1%
13 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
Fermentis - Safale - American Ale Yeast US-05
1 Each
Attenuation (custom):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.25 Volumes
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator

this was my original planned recipe but things changed on brewday. look for instead
next gen of wcipa. thinking more body, posibly c15. mix of magnum and something else piney for bittering. reworked the water for 1:3 chloride to sulfate (hoppy profile). need to figure out hops though. would like to dry hop with something dank and piney plus something fruity like citra to really have an in your face hoppy west coast...


pretty sure FG was 1.002 or 1.004. need to stop prolonged mash and instead mash out after an hour.

this beer was good but came out really dry and thin, watery. it is indeed 7% tho, bitterness is there but prob could be increased. the beer is good on its own and could be rebrewed just like this except with a mashout.

however for attempting to achieve some of the more mindblowing west coast ipas, i think needs a little more bitterness and a bit more dry hop. this batch had 12oz i would like to retry with 16-20 total oz, a little more in the frontend (maybe first wort) or 60 minute and then several more ounces in dry hop.


brew day last night. frustratingly low on efficiency despite 2 hour mash. did full biab style / no sparge with about 9.75 gallons strike water so lower efficiency should be expected but i didnt think that much. need to get a pH meter, possibly my pH is off and i dont know it. i keep adding acid malt to every brew maybe its effing something up. i hit 8 gallons pre boil which usually boils down to 6 in an hour but possibly next time could plan to boil for 90 or 120 mins.

starter i made last week sat in chest freezer for a week and smelled a little suspect. tossed that and just pitched a single pack of us05.

updating recipe to reflect actual brew day stats

was originally targeting
preboil 8 / 1051
postboil 6 / 1068
fermenter 5.5 / 1068
FG 1011
ABV 7.4%
eff 68%

preboil 8 / 1045 (without sugar)
postboil 6.75-7 / 1055
fermenter 6 / 1055
FG 1011
ABV 6.1%
eff 58%

initial recipe creation. pretty straightforward malt bill and hop schedule to highlight these evergreens.

need to figure out ideal water profile. none of my west coasts have come out all that bitter. would like to start with tap water. not sure how much i trust the BF light colored and hoppy anymore....

as of now im going with the BF version its 3:1 cl to so4 which i think is the important part. this requires diluting tap water with half RO.

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  • Public: Yup, Shared
  • Last Updated: 2022-11-11 16:41 UTC
  • Snapshot Created: 2022-11-05 18:16 UTC
  • Link To Parent Recipe
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