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Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Happenstance Brewing Company
Calories: 150 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)

Created: Tuesday February 23rd 2016

Original Gravity:

1.046

Final Gravity:

1.009

ABV (standard):

4.8%

IBU (tinseth):

25.0

SRM (morey):

3.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Pilsner7 lb Pilsner	38	1.6	70%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	20%
1 lb	American - White Wheat1 lb White Wheat	40	2.8	10%
10 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	1 min	1.56	10%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.5	Boil	1 min	1.77	10%
1 oz	Citra1 oz Citra Hops	Pellet	11	Whirlpool at 215 °F	0 min	10.14	10%
1 oz	Nelson Sauvin1 oz Nelson Sauvin Hops	Pellet	12.5	Whirlpool at 215 °F	0 min	11.52	10%
3 oz	Citra3 oz Citra Hops	Pellet	11	Dry Hop	3 days		30%
3 oz	Nelson Sauvin3 oz Nelson Sauvin Hops	Pellet	12.5	Dry Hop	3 days		30%
10 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 oz	Citra (Pellet) 4.9999999885628 oz Citra (Pellet) Hops	11.7	50%
5 oz	Nelson Sauvin (Pellet)	13.29	50%
10 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 qt	Single Infusion 153F	Infusion	--	153 °F	60 min
20 qt	Vorlauf, 168F Batch Sparge	Sparge	--	168 °F	15 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	10 min.

Yeast

GigaYeast - Vermont IPA Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	62 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 281 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2 Volumes

Target Water Profile

Philadelphia - Queen Lane Plant

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
34	9	24	62	21	67
0.75 Campden Tablets for 15 gallons of starter water. Brought the Cl to SO4 ratio up to around 1.
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 153F. 90 minute boil. 0 Minute boil hops get added at flameout and stand for 45 min covered. Pitch and ferment at 62F. Raise to 68F when fermentarion slows. Cold crash to 38F when fermentation is complete. Rack or push to CO2 purged dry hop vessel, bring back to room temp and add final dry hops for 3 days. (You could also split the final dry hop and add second half on day 2 for a 4 day dry hop) Rack to CO2 purged keg and force carb at 40F. Serve at 9psi and 44F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-02-23 13:33 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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