Batch #16 Beer Recipe | Partial Mash Specialty IPA: Belgian IPA | Brewer's Friend
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Batch #16

221 calories 20.8 g 12 oz
Beer Stats
Method: Partial Mash
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Paul Richter
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Sunday January 8th 2017
1.067
1.014
7.0%
67.8
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Maris Otter3 lb Liquid Malt Extract - Maris Otter 36 4 30%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 10%
6 lb Liquid Malt Extract - Maris Otter6 lb Liquid Malt Extract - Maris Otter - (late boil kettle addition) 36 4 60%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Galena0.75 oz Galena Hops Pellet 13.1 Boil 60 min 40.7 21.4%
0.50 oz Amarillo0.5 oz Amarillo Hops Pellet 8 Aroma 10 min 6.01 14.3%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.5 Aroma 10 min 6.38 14.3%
0.75 oz Galena0.75 oz Galena Hops Pellet 13.1 Aroma 10 min 14.76 21.4%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 28 days 28.6%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion -- 155 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp gypsum Water Agt Boil 1 hr.
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59.3 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Extra light DME       Amount: 8 oz      
 
Notes

started pulling out supplies at 6:25 AM started water hating at 6:34 AM.
the grain soak was kept at 155 degrees much better than other batches. 6:54 AM added the gypsum and the grain. cycled the stove between off and 2 to maintain 155 degrees. split a 6 lb MO LME and set the 3 lb. in the sink to thin. some water got in it. hope the chlorine doesn't affect the taste too much. heat on high for 5 minutes after adding malt then 4.5 for 9 minutes then 5 for 6 minutes then 4.5 for 20 minutes. put the yeast in at 11:20 AM flameout at 8:54AM. put the primary fermentor in a 14 degree garage prior to putting the yeast in. put into secondary fermentor on 1/21/17 accidently put an oz or so of LME in when I put it in the secondary. bottled on 2/4 one 750 ml, one 22 oz 44 12 oz bottles.
heated up 1 pint of h2o then added DME. let cool. last bottle has dregs so DO NOT give out. Fermented 59.3 conditioned 59.1 4 weeks

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  • Public: Yup, Shared
  • Last Updated: 2017-05-27 12:41 UTC
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