Dead Ringer Beer Recipe | All Grain American IPA by Snowdan13 | Brewer's Friend
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Dead Ringer

202 calories 15.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 202 calories (Per 12oz)
Carbs: 15.5 g (Per 12oz)
Created: Tuesday May 9th 2017
1.062
1.008
7.1%
70.3
8.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 91.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Centennial0.75 oz Centennial Hops Pellet 10 Boil 60 min 30.06 15.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 20 min 24.27 21.1%
2 oz Centennial2 oz Centennial Hops Pellet 10 Aroma 5 min 15.98 42.1%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 21.1%
4.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 8 21 45 11 66
From St. Paul city water report March 2017
Mash Chemistry and Brewing Water Calculator
 
Notes

Two Hearted clone

4/23/17 - OG: 1.062
5/6/17 - Gravity 1.01

Brew Day: Mashed at 151-152. held steady for longer than 60 minutes. We had another batch going so it likely mashed for 70-80 minutes. Bad draining pinched hose. We had to dump mash in a separate bucket, unclog the hose, and then refill and drain. quite a bit of sediment from the disruption.

Bad draining - hop bag(s) opened in the boil. had to pour the beer through a strainer.

Fermentation: Fermented at low 60s in the basement. hit maybe 64 at the highest but stabilized at about 62. Very active fermentation. moved to secondary 5/6/17. Plan to dry hop for one week before bottling.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-18 02:11 UTC
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