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Feeling Squeezy

206 calories 22 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: the dr
Calories: 206 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Friday November 17th 2017
1.062
1.017
5.82%
48.06
9.39
n/a
 
Brew Log History

Target 67°F
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Fermentables
Amount Fermentable PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 56.7%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 20%
6 lb Rolled Oats6 lb Rolled Oats 33 2.2 20%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 3.3%
30 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Azacca2 oz Azacca Hops Pellet 15 Hopback at 185 °F 40 min 18.73 6.7%
2 oz Citra2 oz Citra Hops Pellet 11 Hopback at 185 °F 40 min 13.73 6.7%
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Hopback at 185 °F 40 min 15.6 6.7%
4 oz Azacca4 oz Azacca Hops Pellet 15 Dry Hop 8 days 13.3%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 8 days 13.3%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 13.3%
4 oz Azacca4 oz Azacca Hops Pellet 15 Dry Hop 4 days 13.3%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 4 days 13.3%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Dry Hop 4 days 13.3%
 
Mash Guidelines
Amount Description Type Temp Time
gal Infusion 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1.8 tsp gypsum Water Agt Mash 1 hr.
3 tsp calcium chloride Water Agt Mash 1 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 345 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 5 10 185 80 40
3:1 chloride:sulfate
Mash Chemistry and Brewing Water Calculator
 
Notes

-add lactic acid after 1st mash ph test...if high add.
-after 20 minutes in whirlpool shut off pump and rest until still
-pitch yeast at 67f after 2 days raise to 73 slowly
-when fermentation drops to 1.020 dry hop
-4 days later add the 2nd dry hop for another 4 days
-carbonate to 2.4 volume

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-01-09 03:49 UTC
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