Rebel Beer Recipe | All Grain American IPA by Ozarks Mountain Brewery | Brewer's Friend
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Rebel

208 calories 20.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Rating:
5.00 (2 Reviews)

Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday July 25th 2015
1.063
1.014
6.5%
55.6
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb American - Pale 2-Row15.5 lb Pale 2-Row 37 1.8 89.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.8%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.3%
17.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Mash 0 min 3.62 20%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 30 min 25.91 20%
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 20 min 19.95 20%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 5.17 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 1 min 0.96 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Fly Sparge -- 152 °F 90 min
6.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 438 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water is filtered with 2 carbon fiber filters
Mash Chemistry and Brewing Water Calculator
 
Notes

excellent mild ipa, this will be a regular in my house

note My usual process: wirlpool at 0 until temp reaches 170 then chill, cold crash after at least 10 days of fermentation, it goes 60 for 5 days 65 for 3 days then raising to room temp the last 2 days, then pull off into a keg to cold crash at 33 for 7 days while carbing and also using gelatin, at this point you can pull out into another keg for clear great tasting beer or if you have a cut dip tube just drink and throw out the first 2 glasses of sludge

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-12-29 04:37 UTC
Discussion about this recipe:
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Brewer profile picture
Ozarks Mountain Brewery 10/01/2015 at 03:24am
5 of 5

This is my house Pale ale


Brewer profile picture
Benman 11/25/2017 at 02:32pm



Brewer profile picture
Benman 11/25/2017 at 02:38pm
Hi, this one looks like a great recipe and i'm planning to brew it, would it work without cold crashing?
Also, the fermentation temp I do is about 66-68 - will that make a big difference? anything to do to compensate?
I'm bottling, i don't keg.
Thanks, BenMan



Brewer profile picture
Ozarks Mountain Brewery 11/25/2017 at 03:13pm
that would be fine, just stay as cool as possible, Nottingham needs to be cool or off favors can happen, you can also use a different yeast if needed like US05 or bry-97 yeast they can go warmer


Brewer profile picture
Benman 11/25/2017 at 04:01pm
Many Thanks!
BenMan



Brewer profile picture
Benman 12/29/2017 at 04:37am
5 of 5

This is a delicious recipe!
The best I made so far!
Thank you



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