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Dinner Clone

232 calories 22 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO
Calories: 232 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Sunday January 1st 2017
1.070
1.015
7.27%
60.49
5.18
n/a
 
Brew Log History

Target 67°F
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Fermentables
Amount Fermentable PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 91.1%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 2.4%
3 oz American - Caramel / Crystal 40L3 oz Caramel / Crystal 40L 34 40 1.2%
13 oz Corn Sugar - Dextrose13 oz Corn Sugar - Dextrose - (late addition) 46 0.5 5.3%
15.38 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Falconer's Flight0.75 oz Falconer's Flight Hops Pellet 10 Boil 30 min 19.27 6.4%
0.75 oz Simcoe0.75 oz Simcoe Hops Pellet 12.7 Boil 30 min 24.47 6.4%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Boil 5 min 5.5 6.4%
0.75 oz Falconer's Flight0.75 oz Falconer's Flight Hops Pellet 10 Boil 5 min 5 6.4%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 12.5 Boil 5 min 6.25 6.4%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 0 min 17%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 17%
2 oz Falconer's Flight2 oz Falconer's Flight Hops Pellet 10 Dry Hop 7 days 17%
2 oz Simcoe2 oz Simcoe Hops Pellet 12.7 Dry Hop 7 days 17%
 
Mash Guidelines
Amount Description Type Temp Time
5.4 gal Water temp of 160 Infusion 148 °F 60 min
3.6 gal Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 355 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes

Whirlpool and let stand for 20 minutes before cooling wort to 65.
Ferment at 67 degrees for 7 days then add dry hops and raise temp to 72 degrees for 3 days.
Cold crash to 35 for 48 hours.
Keg/bottle to 2.5 volumes.
Original recipe in Magazine= 1.070 OG/ 1.007 FG, 8.2% ABV

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-01-21 14:20 UTC
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