Boot Camp IPA Beer Recipe | All Grain American IPA | Brewer's Friend
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Boot Camp IPA

188 calories 19.3 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 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 63% (brew house)
Source: BW Albers
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Tuesday May 9th 2017
1.057
1.014
5.6%
72.9
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 100%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil 60 min 58.44 40%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 15 min 14.5 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 0 min 20%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 20%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Batch sparge Sparge -- 150 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Water addition:
Gypsum
Magnesium Chloride (purchase)
Add 1oz Amarillo at flame out

Shopping list:
13 Maris Otter Crisp
5oz Amarillo hops
*(Adjustment for my local water profile: Magnesium Chloride (MgCl2))
Imperial A01 House Yeast
Adjust water for a 3:1 Sulfate/Chloride ratio
Instructions:

  1. Mash-in with 4.25 gals at 163 to get to 150deg for 60 min. (grain was 71deg on brew day).
  2. Vorloft until clear and run off into brew kettle.
  3. Batch sparge with 4.5gal at 165deg. Vorloft until clear and run off into brew kettle.
  4. Bring wort to boil. Boil 15min, add hops and boil for 60min.
    -Add second hop at 15min.
    -Add Whirlfloc tablet at 30min.
    -Insert wort chiller at 45min.
    -Add last hop at flame out.
  5. Cover kettle and run wort chiller until wort is 65deg.
    -Siphon, drain or pump into fermenter and pitch yeast.
  6. Ferment at 68deg for two weeks.
    -After primary fermentation slows down(5 to 7 days), add dry hop and finish fermentation.
    Brew day notes:
    Water volume and batch sparge actually yielded 1.062 OG.
    Didn't calculate efficiency, likely around 65%.
Recipe Picture
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-05-23 03:09 UTC
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