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Cool Down IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 58% (brew house)
Source: John Neighbors
Calories: 152 calories (Per 12oz)
Carbs: 10.9 g (Per 12oz)

Created: Friday September 5th 2025

Rebel Grapefruit IPA Clone

by Blind Bill

OG: 1.065 FG: 1.015 ABV: 6.5% IBU: 60

Pfriem IPA Clone

by Kjcrow

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 75

El Dorado High - (MadTree Brewing clone)

by ChadFryman

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 75

Original Gravity:

1.047

Final Gravity:

1.005

ABV (standard):

5.6%

IBU (rager):

71.4

SRM (morey):

7.4

Mash pH

5.1

Cost $

17.52

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
11.50 lb	Briess - Brewers Malt 2-Row11.5 lb Brewers Malt 2-Row	$ 0.98 / lb $ 11.27	37	1.8	86.8%
1 lb	Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L		35.4	40	7.5%
0.75 lb	Briess - Carapils Malt0.75 lb Carapils Malt	$ 1.99 / lb $ 1.49	34.5	1.5	5.7%
13.25 lbs / $ 12.76

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Artisan - Centennial0.75 oz Centennial Hops	$ 14.99 / lb $ 0.70	Pellet	9.2	Boil	60 min	26.55	9.1%
0.75 oz	Artisan - Centennial0.75 oz Centennial Hops	$ 14.99 / lb $ 0.70	Pellet	9.2	Boil	45 min	23.17	9.1%
0.75 oz	Cashmere, US0.75 oz Cashmere, US Hops	$ 19.49 / lb $ 0.91	Pellet	7.6	Boil	30 min	12.17	9.1%
2 oz	Cashmere, US2 oz Cashmere, US Hops	$ 19.49 / lb $ 2.44	Pellet	7.6	Whirlpool	0 min	9.49	24.2%
2 oz	Ahtanum2 oz Ahtanum Hops		Pellet	5.8	Dry Hop	5 days		24.2%
2 oz	Citra2 oz Citra Hops		Pellet	13	Dry Hop	5 days		24.2%
8.25 oz / $ 4.76

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Artisan - Centennial (Pellet)	$ 14.99 / lb $ 1.41	49.72	18.2%
2.75 oz	Cashmere, US (Pellet)	$ 19.49 / lb $ 3.35	21.66	33.3%
2 oz	Ahtanum (Pellet)			24.2%
2 oz	Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops			24.2%
8.25 oz / $ 4.76

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10.83 ml	Lactic acid		Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 93 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Brew Day: 9-6-25, Start 8:30 A
Starting Temperatures: Air: 70 F, RH: XX%, Grist: XX F

MASH:
Grain Weight: 13.25 (lb)
Mash Water/Grain Ratio: 1.50 Quarts / Pound
First Rest Temperature: 151 °F
Grain Temperature: 80 °F
Volume of strike water: 19.88 (Quarts)
Temperature of strike water: 160.5 °F

MASH ADDITIONS
Gypsum: 0 g Ca+2 SO4• 2H2O ~0.2 tsp
Epsom Salt: 0 g Mg+2 SO4• 7H2O ~0.9 tsp
Acid Type: Lactic
Acid Strength: 88 %
Acid Amount: 10ml
Mash pH: 5.52
Actual mash temp: 151F Avg.
Liquor PH: 7.6

LAUTER:
1st runnings: pH: 5.21
Last runnings pH: 5.59

BOIL:
Boil Length: 60 Min.
Boil Vol.: 9 gal. at 212 F
Fining addition prior to end of boil: 10 min.
0 tsp. Irish Moss in boil.
1 tablet Whirfloc
Starting Gravity: 1.047

BREWING PROCESS TIMES:
MASH TIMES

Start Time:	8:30 AM<br />
End Time:	9:30 AM<br />
Hours:Minutes	1:00<br />
Minutes	60.00<br />

VOURLOF TIMES

Start Time:	9:30 AM<br />
End Time:	9:45 AM<br />
Hours:Minutes	0:15<br />
Minutes	15<br />

LAUTER TIMES

Start Time:	9:45 AM<br />
End Time:	11:46 AM<br />
Hours:Minutes	2:01<br />
Minutes	121<br />

BOIL TIMES

Start Time:	10:46 PM<br />
End Time:	11:46 PM<br />
Hours:Minutes	1:00<br />
Minutes	60<br />

KETTLE BOIL OFF, TRUB LOSS %

Start Kettle Volume (Approx. 200F)	9<br />
End Kettle Volume (Approx. 170F)	7.2<br />
Kettle Loss	1.8<br />
Kettle Loss	7.2<br />
Boil  Period	1.00<br />
Loss in qt./hr.	7.2<br />
%  Reduction	20.00%<br />

BREW DAY TIMES-Start to Finish

Start Time:	8:00 AM<br />
End Time:	1:45 PM<br />
Hours:Minutes	5:45<br />
Minutes	345<br />

Oxygen in wort: Fermenter head filled with oxygen, then set on hand truck (dolly) to facilitate shaking. Shaken hard 3 separate sessions at 1 minute each with oxygen in each session in fermenter head space.

Fermentation:
Cool Down IPA
Date Day Day # Action
09/06/25 Saturday 1 Set to 67 °F, Actual °F,
09/07/25 Sunday 2 Set to °F, Actual °F,
09/08/25 Monday 3 Set to °F, Actual °F,
09/09/25 Tuesday 4 Set to °F, Actual °F,
09/10/25 Wednesday 5 Set to °F, Actual °F,
09/11/25 Thursday 6 Set to °F, Actual °F,
09/12/25 Friday 7 Set to °F, Actual °F,
09/13/25 Saturday 8 Set to °F, Actual °F,
09/14/25 Sunday 9 Set to °F, Actual °F,
09/15/25 Monday 10 Set to °F, Actual °F,
09/16/25 Tuesday 11 Set to °F, Actual °F,
09/17/25 Wednesday 12 Set to °F, Actual °F,

	<br />

Hydrometer FG: 1.0XX

MASH/LAUTER/GRIST/BOIL NOTES:
XX

FERMENTATION NOTES:
XX

TASTING NOTES:
XX.

MISC. NOTES:
XX

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-09-06 20:57 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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