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Vista Ridge IPA (my homegrown hops)

198 calories 20 carbs
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Beer Stats
Method: Partial Mash
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Paul Ellsworth
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Wednesday January 28th 2015
1.060
1.014
6.02%
303.79
7.11
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 65.3%
2 lb American - Pale Ale2 lb Pale Ale 37 3.5 16.3%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.1%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 6.1%
0.5 lb Dry Malt Extract - Extra Light0.5 lb Dry Malt Extract - Extra Light 42 2.5 4.1%
0.5 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.1%
12.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
8 oz Cascade8 oz Cascade Hops Leaf/Whole 7 Boil 60 min 180.48 42.1%
6 oz Cascade6 oz Cascade Hops Leaf/Whole 7 Boil 30 min 104.03 31.6%
2 oz Cascade2 oz Cascade Hops Leaf/Whole 7 Boil 10 min 16.36 10.5%
3 oz Cascade3 oz Cascade Hops Leaf/Whole 7 Boil 1 min 2.92 15.8%
 
Mash Guidelines
Amount Description Type Temp Time
1.5 gal Infusion 122 °F 15 min
3 gal Infusion 152 °F 60 min
1.5 gal Infusion 170 °F 10 min
2.5 gal Sparge 175 °F --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
8.5 gal. of total water used = 7 gal. boil

approx 6 gallons went into fermentor (after hop saturation and boil evaporation)
Mash Chemistry and Brewing Water Calculator
 
Notes

-- 1 tsp gypsum in mash water
-- added DME 75 min. of boil
-- 1/2 tsp IRISH MOSS last 20 min. of boil
-- 1/4 tsp YEAST nutrient 10 min. of boil
-- oxygenated then pitched yeast @ 65 deg
-- used 1500ml strter w/Shts HUMA LUMA Yeast
___________
Day 1
-- 1st fermentor (10 days) @ 68 degrees
Day 11
-- 2nd fermentor (8 days) @ 68 degrees

  (w/ 2 OZ CENTENNIAL - DRY HOPPED)<br />

Day 19
-- cold crashed (9 days) @ 36 degrees with

  dry-hops<br />

Day 28
-- primed and bottled w/ 3/4 cup sugar w/

  16oz of water
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-28 00:09 UTC
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