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Maximus Grist IV - Citrusy IPA Ale

183 calories 16.1 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Twelve Bells Brewing Société
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created Wednesday March 18th 2015
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 74.5%
2 lb Belgian - Munich2 lb Munich - (late addition) 38 6 15.7%
0.75 lb American - Victory0.75 lb Victory 34 28 5.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.9%
12.75 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Leaf/Whole 11.1 Boil 60 min 38.67 26.7%
1 oz Gargoyle1 oz Gargoyle Hops Leaf/Whole 7 Aroma 15 min 12.1 26.7%
0.50 oz Wakatu 0.5 oz Wakatu Hops Pellet 7.1 Aroma 5 min 2.71 13.3%
1.25 oz Mosaic1.25 oz Mosaic Hops Leaf/Whole 12.5 Dry Hop 7 days 33.3%
3.75 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
16 qt Infusion 153 °F 60 min
19 qt Fly Sparge 153 °F 40 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gypsum Water Agt Boil --
1 tbsp Irish moss Fining Boil 15 min.
White Labs - American Ale Yeast Blend WLP060
1 Each
Attenuation (custom):
Optimum Temp:
68 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator
Method: Corn sugar       Amount: 4 ounces       CO2 Level: 2.2 Volumes
Target Water Profile
Artesian Water Main, Delaware ref: WCR/AWC2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
109 5 40 50 18 104
Mash and strike water Britta® filtered.

The Artesian Water system is supplied from over 50 wells located throughout northern New Castle County. These wells are in the Columbia, Potomac, Cockeysville Marble and Mount Laurel formations.
Mash Chemistry and Brewing Water Calculator

Grains @ 66°F. Mash Tun warmed with hot water prior to mashing.
Removed yeast vial from refrigerator 5 hours before pitching.
Mix crushed grains in mash tun with 4 gallons water at 153°F (Strike water 170°F). Mash for 60 minutes.
Re-circulate (vorlauf) until wort is fairly clear (appx. 20 minutes); begin to drain wort into brew kettle.
Fly sparge w/h 5 gallons of strike water at 170°F (153°to 156°F in mash tun) until brew kettle holds 6.75 gallons of wort, about 40 min.
Bring wort in kettle to boil.
Add gypsum; add whole leaf bittering hops in hops bag @ 60 min. before end of boil.
Add whole leaf flavoring hops in hop bag 15 minutes before end of boil.
Add Irish moss at 15 minutes before end of the boil.
Place chiller coils into the wort at 15 minutes before end of boil.
Add finishing hops at 5 minutes before end of boil.
Cool wort to 72°F, record OG, transfer wort with dry hops (in 2 hops bags with marbles) to 6-Ga. carboy and pitch yeast.
Rack to secondary 5-GA carboy @ 7 days.
Bottle day 21. 4.55 gallons total bottled after racking off traub and hop bags.

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  • Public: Yup, Shared
  • Last Updated: 2016-10-09 15:16 UTC
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